Zucchini Pancakes

Ingredients:

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Serves 3 - 380 cal per serving
Prep-time: 30 min. - Total-time: 30 min.

Wash and dry the zucchini. Cut of the stem and finely grate the zucchini. Finely dice the onion and add to the zucchini. Put the zucchini and the onion in a cheesecloth or clean dishcloth and squeeze well. Put the squeezed zucchini in a bowl. Combine the flour and the baking powder and mix in the zucchini. Add grated Parmesan cheese, breadcrumbs and egg. Finely chop the parsley and the peppermint leaves. Sprinkle over the zucchini mix and season with freshly ground black pepper and salt. Mix well. In a coated pan heat 2 tbsp olive oil (per serving) and bake three small zucchini pancakes. This recipe will make 3 zucchini pancakes per person. Bake the zucchini pancake until the edges starting to brown, then turn it over. Bake on medium heat until done.