3 med. zucchini, shredded and wrung out in dish towel
2 eggs, beaten
1/4 c. of half and half
Salt and pepper to taste
1/2 c. of grated Parmesan or Romano
Flour, used to thicken batter
Light oil and teflon pan
Garlic powder to taste (optional)
Swiss cheese, instead of Parmesan (optional)
Chopped scallions (optional)

Combine all ingredients. If batter is too watery, add flour to thicken. Heat oil in pan until it starts to sizzle. Make a zucchini patty with your hands about 4 inches diameter and saute until golden on both sides. Drain on paper towels. Makes about 12 crepes.