- 2 cups grated, unpeeled zucchini (pressed dry between paper towels)
- 2 Tbsp. grated, or finely chopped, onion
- 1/4 cup Parmesan cheese
- 1/4 cup flour
- 2 eggs
- 2 Tbsp. mayonnaise
- 1/4 tsp oregano
- salt and pepper, to taste
Mix together all of the ingedients.
Melt 1 Tbsp. butter in non-stick skillet. Spoon about 2 heaping Tbsp. of batter per hotcake into hot pan. Flatten with spatula and cook over medium heat until browned on both sides.
Serve plain, or top with tomato sauce and grated cheese, or sour cream and chives.
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