8 steps, about 40 minutes start to finish.
Grate the zucchini and place in a clean kitchen towel. Squeeze firmly to remove as much moisture as possible. This is the most important step.
In a large bowl, combine the squeezed zucchini, beaten eggs, minced garlic, salt, pepper, and dried oregano. Mix well.
Add the flour and finely chopped sweet onion. Stir to combine. The batter will be thick.
Melt 1 tablespoon butter in a large skillet over medium heat.
Drop heaping tablespoons of batter into the skillet and flatten slightly. Cook in batches, without overcrowding.
Cook for 3–4 minutes per side until golden brown and cooked through.
Add more butter as needed between batches.
Serve warm with marinara sauce on the side.
“Thoroughly removing moisture from the zucchini is essential: wet zucchini = soggy pancakes. Don't skip the squeezing step.”
