Zucchini Pancakes

    2 cups grated zucchini
    2 eggs, beaten
    1/4 cup chopped onion
    1/2 cup all-purpose flour **
    1/2 cup grated Parmesan cheese
    1/2 cup shredded mozzarella cheese
    salt and pepper to taste
    2 tablespoons vegetable oil

Directions

    In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
    Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

**Helpful Hints:  Grate the zucchini and sprinkle a little salt over it.  Let it sit up to 20 minutes and then drain the zucchini.  The zucchini needs to be drained for a crisp pancake otherwise they will be mushy. 

Use Bisquick or potato flakes in place of the flour for a better flavor.