3 eggs
12 oz. shredded zucchini
3 tbsp. parsley
Salt
Pepper
2 tsp. butter

TOPPING:

3 tbsp. canola oil
1 c. chopped green onion
2 cloves crushed garlic
2 c. chopped tomatoes
Italian seasonings

Beat eggs. Stir in zucchini, parsley, salt, pepper. Melt butter over medium heat in large skillet or on a griddle. Spoon in mixture making pancakes any size you like. Pancakes will be very thin. Reduce heat to low and cook 3 or 4 minutes. Do not flip pancakes. Place on oven proof platter and broil 6 inches from heat 1 to 2 minutes.

Topping: Heat oil over medium heat. Add onion and garlic. Cook until garlic turns golden. Stir in seasonings and tomatoes. Reduce heat and cook 10 minutes. Pour over pancakes and sprinkle with Parmesan cheese.