Zucchini Pancakes - cooking recipe

Ingredients

2 eggs
1/4 tsp. oregano
2 Tbsp. minced onion
1/4 c. flour
1 1/2 to 2 c. unpeeled zucchini, grated and squeezed as dry as possible
2 Tbsp. mayonnaise
1/4 c. Parmesan cheese
salt and pepper to taste

Preparation

Melt 1 tablespoon margarine in heated skillet.
Spoon batter (1 to 2 tablespoons) in pan to brown on one side, then flip and brown other side.
The pancake will be soft and moist.
Serve as a potato replacement, plain or topped with grated Parmesan cheese, sour cream, chives or tomato sauce.
Serves 2 to 3 people.