Makes 16 (4 servings)

Warning: These savory little pancakes have a way of disappearing fast! As a taste-tempting appetizer or first course, serve them with Roasted Red Bell Pepper Sauce (see recipe) or bottled marinara sauce.

The pancakes should be served warm. Keep them on a foil-covered plate in a 350°F oven for up to 15 minutes before serving. Or, make them in advance and quickly reheat in the microwave oven.

2 eggs
2 cups finely shredded zucchini (see Tip)
¼ cup finely chopped onion
¼ cup (1 ounce) freshly grated Parmesan cheese
½ cup all-purpose flour
2 teaspoons minced fresh oregano or ½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground white pepper
2 tablespoons olive oil

Lightly beat the eggs in a medium bowl. Stir in the zucchini, onion, and Parmesan.

In a small bowl, stir together the flour, oregano, salt, and pepper. Stir into the zucchini mixture.

Heat the oil a large skillet over medium-high heat. Drop in heaping tablespoonfuls of the pancake mixture; flatten with the back of a spoon. Cook until lightly browned on both sides and thoroughly cooked, about 3 minutes per side.

As the pancakes are done, transfer them to a foil-covered plate.

Serve with your choice of sauce in a bowl on the side for your guests to drizzle over the pancakes.