• 2 cups shredded zucchini (approximately 2 medium zucchini)
• 1 tsp. kosher salt
• 1 large egg
• 1/2 cup all-purpose flour
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped scallions (white and light green parts)
• 1/2 tsp. freshly-ground black pepper
• 1-2 Tbsp. olive oil

• Wrap shredded zucchini in a clean kitchen towel. Squeeze to wring out as much moisture as you can.
  
• In a large mixing bowl, combine zucchini and remaining ingredients, except olive oil.
  
• Heat olive oil (enough to coat the bottom of the pan) in a large skillet over medium heat.
  
• When pan is hot, add about 1/4 cup of the zucchini mixture to the pan, flattening with the back of a fork.
  
• Repeat to make three more pancakes in the pan, making sure the pan is not too overcrowded (there should be space between the pancakes).
  
• Fry until golden brown on the edges. Flip and fry on the other side until golden brown.
  
• Remove pancakes to a paper-towel-lined plate to absorb the excess oil.
  
• Continue frying pancakes until all of the batters is used up