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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These are my version of a recipe I got from a woman in the food co-op we participate in. We doubled the recipe. They were even better cold the next day for breakfast! Ingredients:
2 cups grated zucchini |
1 teaspoon salt |
1/2 cup fresh grated parmesan cheese |
5 tablespoons flour |
1 green onion, finely sliced |
1 tablespoon oil |
1 garlic clove, grated |
2 dashes paprika |
2 eggs, beaten |
Directions:
1. Place zucchini in a colander and sprinkle with salt; let sit for at least 30 minute to release the water then rinse well and drain completely.
2. Stir together zucchini with all ingredients except eggs and stir; stir-in eggs.
3. Heat a non-stick skillet over medium. No oil needed.
4. Place heaping tablespoons on hot pan and spread out a little bit.
5. Cook 1-2 minute each side, until golden.
6. These may be served with sour cream if you wish.
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