These zucchini pancakes made for a quick, easy, and healthy dinner. This is an excellent spring dinner, not only because of the seasonal color of the dish, but because the minimalist recipe really lets the flavor of the zucchini shine through.
1 medium zucchini, washed and grated on the large side of a box grater
2 tsps of grated or very finely chopped onion
1 tsp olive oil
Salt to taste
Grate the onion and zucchini into a bowl.
Add the egg and some salt and mix with a fork until well combined.
Heat the oil in a large non-stick pan until it is shimmering. Spoon the zucchini mixture into the pan in thirds; you want to end up with three medium sized pancakes.
Lower the heat to medium-low and cook the pancakes for 2 minutes before flipping them with a spatula and then cooking them for an additional minute and a half.
You could serve these plain, with just a spritz of lemon juice or, as I did, layered with Herbed Edamame Puree and finished with a dollop of plain Greek yogurt.