For 8 small pancakes you will need:

1 med. zucchini, shredded (about 2 c.)
2 tbsp. chopped onion
2 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. dried oregano leaves
Dash of black pepper
1 tbsp. chopped parsley
1 egg, beaten
Butter for frying
Parsley for garnish

Tips: Choose small heavy zucchini with tender, crisp skins that need no peeling; in place of the oregano, you might wish to use dried dill or basil leaves.

Toss together zucchini and onion in a small bowl.

Sprinkle with the 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 to 3 minutes, per side or until golden brown and set.

Arrange on platter. Garnish with parsley and serve immediately.