Zucchini Hot Cakes 
- a quick and easy recipe that will serve 3-4 people. Makes a healthy savory pancake for breakfast or a light lunch or dinner. The only thing unhealthy is the amount of oil in the skillet which can be reduced just as long as the cakes are never sticking to the bottom of the skillet. In the picture above it is served with grated Parmesan cheese and baby tomatoes.
Ingredients:
1/2 cup Flour
2 cup Shredded zucchini
3/4 teaspoon Salt
1/8 teaspoon Pepper
2 Eggs, separated
Preparation:
In a small bowl, mix flour, zucchini, salt, pepper and egg yolks. In another bowl, beat egg whites until stiff, but not dry. Then fold into zucchini mixture. Drop by tablespoons into about 1/4 inch of hot oil in your skillet. Brown on both sides. Serve immediately.
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