3 c. coarsely grated zucchini
1 egg, lightly beaten
Pinch of nutmeg
Salt and pepper to taste
1/2 c. all-purpose flour
1 tsp. baking powder
Oil
Parmesan cheese

Combine zucchini and egg and mix well. Add nutmeg, salt and pepper. Sift flour and baking soda over mixture and blend thoroughly.

Place large skillet over medium high heat, oil lightly. Use 1/4 cup batter for each pancake and cook until lightly golden, turning once. Transfer to platter and sprinkle with Parmesan cheese. Serve immediately. Serves 4.