Zucchini Pancakes

by Amy Neurohr

1 pound zucchini coarsely grated

3 tsp Italian Seasoning

½ c grated Monteray Jack or Cheddar cheese

¼ c flour

Salt and pepper to taste

2 eggs, slightly beaten

4 T butter or vegetable oil

½ c Parmesan cheese (optional)

In a large bowl, stir together the zucchini, Italian Seasoning, cheese, flour and salt and pepper. Mix in the beaten eggs. Heat the butter or oil in large skillet over medium-high heat. Drop spoonfuls of the zucchini mixture into the skillet, lightly flatten into a pancake shape and cook until golden brown. Turn the pancakes over and brown on the other side. Serve at once sprinkled, if you like, with Parmesan cheese.