3 zucchinis, shredded
1/2 cup Parmesan, grated
1/2 cup Bisquick (my trick instead of flour)
Salt and pepper, to taste
1 sweet Vidalia onion, diced
1/2 cup Italian-style breadcrumbs
Shred the zucchini. I use a food processor, but you can also use a hand shredder. Place zucchini in a cheese cloth or a pile of paper towels to rid it of any extra moisture. Let sit for 10 minutes and discard the cheese cloth/paper towels.
While zucchini is draining, sauté the onions in a little bit of olive oil until translucent and slightly soft. 5-10 minutes max. Set aside and let cool.
In a large bowl, combine the zucchini, Parmesan, Bisquick, onion, breadcrumbs and salt and pepper. In a separate small bowl, whip the two eggs, then add to zucchini mixture and mix well.
Heat a stove top griddle over medium high heat. Using a cooking spray of your choice (I like olive or coconut oil), spray the griddle until it's completely covered. With a tablespoon, dollop zucchini pancakes onto the griddle by the spoonful. My griddle will fit about 6 large pancakes. Depending on your stovetop, cook about 2-4 minutes per side (until they're a nice golden brown). Transfer to a paper-towel lined plate and serve plain or with any garnish of your choice (applesauce or lemon, maybe?).