Zucchini and mozzarella pancakes

1. Prepare Zucchini:
   • Grate the zucchinis using a box grater. Place the grated zucchini in a bowl, sprinkle with 1 teaspoon of salt, and let it sit for about 10 minutes. This helps draw out excess moisture.
2. Squeeze Excess Moisture:
   • After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out the excess moisture from the grated zucchini.

1. Combine Ingredients:
   • In a large mixing bowl, combine the grated zucchini, shredded mozzarella, grated Parmesan, chopped basil or parsley, minced garlic, flour, beaten eggs, salt, and pepper. Mix well until all ingredients are evenly combined.
2. Heat Olive Oil:
   • Heat olive oil in a skillet over medium heat.
3. Cook Pancakes:
   • Scoop a portion of the zucchini mixture and place it in the hot skillet, flattening it with the back of a spoon to form a pancake. Cook for about 3-4 minutes on each side or until golden brown and cooked through.

1. Repeat:
   • Repeat the process with the remaining zucchini mixture, adding more olive oil to the skillet as needed.
2. Serve:
   • Once the pancakes are cooked, transfer them to a serving plate. Optionally, garnish with additional fresh herbs or a dollop of sour cream.

These zucchini and mozzarella pancakes make for a delicious appetizer, side dish, or even a light meal. They are a great way to use up seasonal zucchini and add a cheesy, savory twist to your pancakes. Enjoy!