3 c. shredded zucchini
1/3 c. minced onion
6 egg whites
3/4 c. whole wheat flour
3/4 tsp. baking powder
1/4 tsp. pepper
1/2 tsp. oregano leaves
Grated Parmesan cheese (optional)

Blend all ingredients, except Parmesan cheese. In a non-stick skillet, spoon about 3 tablespoons of the zucchini mixture for each pancake. Cook 4 pancakes at a time, turning once, until golden brown on each side. Sprinkle with Parmesan cheese. 4 servings.