This recipe can be prepared in 45 minutes or less. May require additional sitting time.

　　

Ingredients

Makes about 8 to 10 pancakes, serving 4 as a side dish

　　1 1/2 pounds zucchini (about 3 large)

　　1 teaspoon salt

　　1/4 cup thinly sliced red onion

　　1 large egg

　　3/4 cup coarse fresh bread crumbs

　　vegetable oil for brushing skillet

　　

Step 1

Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.

　　

Step 2

Preheat oven to 200°F.

　　

Step 3

Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.

　　

Step 4

Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner.