Zucchini pancakes make for a less traditional side dish, a quick weekday meal, or a savory brunch item. You can whip these up in no time and add a variety of herb combinations to suit your taste. They are especially flavorful when you’ve just harvested the zucchini from your garden.
Saute garlic and onion in pan with olive oil. Allow to cool.
Pat grated zucchini between paper towels to remove excess moisture.
In a medium bowl, whisk beaten eggs and milk. Work in flour, baking powder, and seasonings. Add zucchini, basil, Parmesan cheese, and the onion/garlic mixture, and blend well with a large spoon.
Add a little more olive oil to the pan if necessary, turn stove top heat to medium, and drop zucchini batter by large spoonfuls into pan. Cook pancakes until golden brown on one side, then flip to cook the remaining side. Hint: If the batter is a little thin, cover entire bottom of pan with batter. Then cut the pancake into 4 wedges with the end of your spatula before you flip to the other side. They display well that way.
Serve with a side of tomato salsa as an optional condiment. Try other condiments as well: butter, sour cream, ketchup, ranch dressing, etc.