Zucchini Pancakes

Trim and coarsely shred zucchini (about 5 c). In bowl toss w salt. Place in colander. Weight down and drain 15 min. Roll in towel to dry. In bowl beat eggs and garlic. Stir in flour, cheese, onion and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined. For each pancake, spoon 1 heaping T batter on hot lightly oiled skillet, spread to 3″ circle. Cook over medium meat 2-3 min per side or until golden. Keep warm while cooking remaining pancakes. Serve topped w sour cream. Or cool, layer in freezer container w waxed paper, and freeze up to 3 months. To reheat, preheat oven to 425. Place frozen pancakes in single layer on greased baking sheet. Bake uncovered 8-10 min or until hot and slightly crisp.

Zucchini 4-5 medium (1.5 lb)
Salt 0.75 tsp
Egg 4
Garlic 1 clove, minced
Cheese, Parmesan 0.5c, grated
Onion 1T finely chopped
Pepper 0.25 tsp