3 to 4 zucchini, grated and pressed to remove some of the water
1 heaping Tbsp flour
2 heaping Tbsp grated parmesan cheese
small handful of minced herbs (chives, parsly, basil)
freshly ground black pepper
Beat the egg with flour and add all the other ingredients and stir lightly.
Melt a bit of butter in a pan that is lightly coated with olive oil. Drop the batter in the pan as you would regular pancakes. Brown on both sides. Salt after the cakes cooked as salt will cause the batter to be watery. Serve the cakes with a tad of butter, a sprinkle of parmesan and a smile!