4 cups grated zucchini (about 1 lb)
1/4 c. grated Parmesan cheese
2 tbl chopped scallions
1 tsp dried basil
6 tablespoons egg beaters
olive oil cooking spray
light sour cream or plain Greek yogurt (optional)
Place zucchini in a colander and let stand 30 min. at room temperature, then wrap zucchini in several layers of paper towels and squeeze out as much moisture as possible.
Mix zucchini with cheese, scallions, basil and egg beaters in a large bowl.
Spray a large non-stick skillet with olive oil cooking spray and heat over medium high heat. Spoon 2 tablespoons of zucchini mixture into skillet for each pancake. Cook 3 minutes per side or until golden brown.
Serve with a dollop of sour cream or yogurt if desired.
4 servings (16 pancakes)