Makes 16 (4 servings)
Warning: These savory little pancakes have a way of disappearing fast! As a taste-tempting appetizer or first course, serve them with Roasted Red Bell Pepper Sauce (see recipe) or bottled marinara sauce.
The pancakes should be served warm. Keep them on a foil-covered plate in a 350°F oven for up to 15 minutes before serving. Or, make them in advance and quickly reheat in the microwave oven.
2 eggs 2 cups finely shredded zucchini (see Tip) ¼ cup finely chopped onion ¼ cup (1 ounce) freshly grated Parmesan cheese ½ cup all-purpose flour 2 teaspoons minced fresh oregano or ½ teaspoon dried oregano ½ teaspoon salt ¼ teaspoon ground white pepper 2 tablespoons olive oil
Lightly beat the eggs in a medium bowl. Stir in the zucchini, onion, and Parmesan.
In a small bowl, stir together the flour, oregano, salt, and pepper. Stir into the zucchini mixture.
Heat the oil a large skillet over medium-high heat. Drop in heaping tablespoonfuls of the pancake mixture; flatten with the back of a spoon. Cook until lightly browned on both sides and thoroughly cooked, about 3 minutes per side.
As the pancakes are done, transfer them to a foil-covered plate.
Serve with your choice of sauce in a bowl on the side for your guests to drizzle over the pancakes.