I am super excited and nervous to have our own garden growing this year. I wasn't sure if it would do well, but everything is growing like crazy! As a result, we have plenty of zucchini, so I went off in search of interesting things to make with it. I culled a couple of zucchini pancake recipes for inspiration: one from Ina Garten since I completely trust her, and one with such a raving review that I just had to incorporate it. The result, combined with fresh garden tomatoes, was an absolutely delicious breakfast that my husband wanted nothing to do with. I was quite ok with that - more for me!
Source: Adapted from All Eyes on Jenny and Ina Garten
1 1/2 cups zucchini, grated and squeezed to remove excess moisture
2 Tablespoons grated red onion
1/4 cup grated Parmesan cheese
6-8 tablespoons flour
2 eggs, lightly beaten
2 tablespoons mayo
1/4 teaspoon oregano
1 teaspoon kosher salt
1/2 teaspoon freshly grated black pepper
1 tablespoon butter
Mix all ingredients, except butter, together in a large bowl. Heat a non-stick pan over medium heat. Add butter to pan and allow to melt, spreading over the surface of the pan. Drop about 1/4 cup of batter into pan for each pancake, flatten and cook until golden on each side. Served topped with tomato slice and more cheese.