Zucchini Pancakes

• 5 organic zucchini
• 4 organic whole eggs
• 2 cloves of organic garlic, finely minced
• 1 tablespoon of organic onion, finely minced
• 1 tablespoon of Fresh rosemary, finely minced
• 1 cup of flour, (I use King Arthur’s organic white wheat)
• ½ cup Romano Pecorino cheese, grated (for dairy free, use soy or rice cheese substitute)
• ½ teaspoon of sea salt
• Salt & pepper to taste
• Local organic wildflower honey or maple syrup

Shred zucchini & toss with ½ teaspoon of salt. Place in colander. Position plate on top and weight down with some heavy cans to drain liquid for about 15 minutes. Discard liquid.

In a bowl beat eggs lightly. Add remaining ingredients and stir lightly until just moistened. Batter will be slightly lumpy. Add zucchini & fold until combined.

On a hot lightly oiled griddle, drop a heaping tablespoon of mixture & spread out into about a 3” circle & cook for about 3 minutes on each side or until brown.

Serve with just a few drops of warmed honey or maple syrup, not too much as you want to enjoy the flavors of the savory pancakes.

Can be frozen & reheated at 425 degrees for about 5-8 minutes

From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Zucchini Pancakes