Zucchini Pancakes

I have recently started to love zucchini.  It is one of those wonder-foods that can be added to just about any dish without altering the taste too much.  I haven’t gone so far as to make zucchini chocolate cake or zucchini-apple pie, although I have tasted both and was pleasantly surprised.

I found a recipe for Zucchini pancakes in a Food Co-Op newsletter, and thought I’d give them a try.  I have added quite a bit of flavor to these, and a bit of green Tabasco sauce would probably make them even more delectable.  They take a bit longer than I expected to cook (probably 6 or 7 minutes total) but they are absolutely delicious.

Zucchini Pancakes

Heat griddle (or skillet) over medium-high heat.

2 cups grated zucchini (about 2 medium-small zucchini)
1/2 cup grated Parmesan cheese
2 eggs, beaten
1 1/2 tablespoon onion, minced
1 clove garlic, minced
1 tablespoon olive oil
2 teaspoons salt
2 dashes paprika
fresh ground pepper to taste

Mix everything together and drop by the tablespoonful onto the hot pan.  Cook over medium heat until golden and crispy on both sides.

Garnish with a dollop of sour cream and red bell pepper, sliced very thin.