Directions

1. Peel the zucchini; shred into long strands on to a clean towel. Roll up the strands in the towel; twist over the sink to extract as much liquid as possible.
2. Place zucchini in a bowl. Add oregano, garlic, pepper and salt; toss with a fork until mixed. Sprinkle with the flour; toss to mix.
3. Pour enough oil into a large nonstick skillet to cover the bottom (about 4 tbsp. for a 10-inch skillet) and heat over medium-high heat until almost smoking.
4. Making 4 pancakes at a time, spoon zucchini mixture into the skillet in 1 tbsp. patties and flatted into lacy 3-inch rounds with the back of a fork.
5. Fry until crisp and golden brown in the center, 3-4 minutes on each side.
6. Drain on paper towels and keep warm while frying the remaining pancakes. Sprinkle with cheese before serving

Nutritional Information: Per 1 Pancake

• Calories: 35
• Protein: 2g
• Effective Carbs: 2g
• Fiber: 3g