2-6 medium zucchini
1 chopped onion
3 cloves or garlic chopped
fresh parsley chopped
2 extra-large eggs, lightly beaten
6 to 8 tablespoons flour
1 ts baking powder
1 ts salt
1/2 ts pepper
olive oil for sauting
Grate the zucchini using a box grater or a food processor. Let the zucchini drain in a colander for about 30 minutes. Some folks say to salt it, I never do.
Chop the onions, garlic and parsley. Stir everything together. If the batter gets too thin you can add a few more spoons of flour.
Heat a large (10 to 12-inch) saute pan over medium heat and a spoon or two of olive oil.
Drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven.
The pancakes can stay warm in the oven for up to 30 minutes. Serve hot with soup and salad.