1 c. shredded zucchini
1 c. shredded potatoes
2 tbsp. chopped onion
2 tbsp. flour
1/4 tsp. salt
1/4 tsp. oregano
Dash of black pepper
1 tbsp. chopped parsley
1 egg, beaten
Butter for frying

Toss together zucchini, potatoes, and onion in small bowl. Sprinkle with flour, salt, oregano, black pepper and parsley. Mix with a fork. Stir in beaten egg. Using about 1/4 cup batter per pancake, drop onto a buttered skillet. Cook without crowding over medium heat 2-3 minutes per side or until golden brown and set. If your children are averse to "green" peel zucchini before shredding. Serve with applesauce or sour cream.