¼cupRomano or Parmesan cheese, grated (I eyeballed it and threw in a little more)
⅛teaspoonground black pepper
2cupszucchini, cleaned, shredded and wrung out
Fresh parsley, chopped and to taste
Onion powder,to taste
Garlic powder,to taste
Mix all ingredients except the oil until well combined.
Heat the oil on a griddle over medium heat.
Drop spoonfuls onto the pan (make sure not to overcrowd it). I use the spoon to spread the batter out so that it takes on more of a "pancake" appearance.
After a few minutes, turn when the pancake is golden brown. Once turned, press down on it lightly with your spatula to flatten a bit more (these should be thin).
Cook for a few minutes until the other side is golden brown and let it cool on a paper towel-lined plate. Enjoy right away or over the next few days (these keep well in the refrigerator or the freezer).