1 med. zucchini, shredded (about 2 c.)
2 tbsp. chopped onion
2 tbsp. flour
1/4 tsp. salt
1/4 tsp. dried oregano leaves (can also use dried dill or basil leaves)
Dash black pepper
1 tbsp. chopped parsley
1 egg, beaten
Butter for frying

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 2-3 minutes per side or until golden brown and set. Arrange on a platter. Garnish with parsley and serve immediately.