ZUCCHINI PANCAKES
5 medium zucchini (about 1-1/2 pounds)
3/4 teaspoon salt
4 eggs
1 clove garlic, minced
3/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
1 tablespoon chopped onion
1/4 teaspoon black pepper
Dairy sour cream (optional)

1.) Trim and coarsely shred zucchini. In bowl toss zucchini with salt. Place plate on top; weight with cans. Drain 15 minutes; discard liquid.
2.) In a bowl beat eggs and garlic. Stir in flour, cheese, onion, and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined.
3.) For each pancake, spoon 1 heaping tablespoon batter on hot lightly oiled griddle or skillet, spread to 3-inch circle. Cook over medium heat 2 or 3 minutes on each side or until pancake is golden brown. Keep pancakes warm while cooking remaining pancakes.
4.) Serve topping with sour cream. Or cool, layer in freezing container with waxed paper, and freeze up to 3 months.
5.) To reheat, preheat oven to 425 degrees. Place frozen pancakes in single layer on greased baking sheet. Bake, uncovered, 8 to 10 minutes or until hot and slightly crisp.
Makes 30 pancakes