Savoury Zuccinni Pancakes

Here is a super easy pancake recipe that is good and good for you. No picture now- we ate the evidence too quickly.

1-2 small zucchini (about 1/3 zucchini per pancake) shredded and drained.
2-3 lg eggs (proportions on these two is as you prefer- but zucchini should be the 2-1 fave here)
3 T chopped parsley or something green- I used dried cilantro-it was good-spinach would be good.
A little salt or season salt ( your choice).
A little black or white pepper-depending on who you're cooking for.
Finely chopped green onion ( or any other onion finely chopped).
( I can think of a lot other things I could add but I stopped here-this time)

Heat a good skillet with a little olive oil in it on medium, medium high. Pour batter out in pancake size dollops. Flatten a little and let cook until brown on the cooked side and pretty well cooked through. Flip and cook until brown on that side too.

At this point you can top it with a little parmesan cheese and eat it plain or top it with ranch dressing made with low fat sour cream (we chose this- it was great!)

Makes a great brunch, lunch , or even dinner.