Zucchini Pancakes
Yield: 8 to 12
Ingredients:

3 medium zucchini, shredded, about 3 cups shredded
1 teaspoon salt
3 large eggs
3/4 cup good quality grated Parmesan cheese
1 teaspoon dried leaf basil, or about 3 teaspoons finely chopped fresh basil
3 tablespoons flour
1/4 teaspoon ground black pepper
butter

Preparation:
Put the shredded zucchini in a colander and mix with the salt. Cover and let drain for about 1 hour. Refrigerate if draining for a longer period of time.

In a mixing bowl, combine the shredded zucchini with the beaten eggs, cheese, basil, flour, and pepper.

Heat a few teaspoons of butter in a large skillet or griddle over medium heat. Spoon a few tablespoons of the zucchini batter on the skillet for each pancake and cook until browned on the bottom. Turn and cook until browned on the other side.

Serve as an appetizer with a dip or chili sauce, or serve as a side dish with grilled meat or poultry.

Makes 8 to 12, depending on size.