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Combine zucchini and salt in a large bowl. Let stand for 30 minutes. Transfer to a strainer and press firmly with a rubber spatula to force out water.
Combine the drained zucchini, onion, Parmesan, flour, egg, 3 teaspoons oil, garlic powder and pepper in a large bowl. If the batter is not thick enough to hold together, add flour, one tablespoon at a time, until thickened.
Lightly coat a large skillet or griddle with cooking spray. Add the remaining 1 teaspoon oil to the pan and heat over medium heat. Drop 1/4 cup zucchini mixture per pancake onto the hot pan, leaving 2 to 3 inches between mounds. Flatten the mounds to about 1/2-inch thickness. Cook the pancakes for about 4 minutes or until golden brown, carefully turning once halfway through cooking.
Keep pancakes warm in a 300°F oven while cooking the remaining pancakes. If desired, top with sour cream and sprinkle with chopped red onion and shredded zucchini.