Zucchini Cheese Pancakes

• 2 cups grated zucchini
• 3 large eggs
• 1 cup shredded cheese (mozzarella or cheddar)
• 2–3 tbsp chopped fresh dill (or parsley)
• 3–4 tbsp all-purpose flour (or breadcrumbs)
• ½ tsp salt
• ½ tsp black pepper
• 1–2 tbsp oil or butter (for frying)

1. Grate the zucchini and squeeze out excess moisture using a clean towel. This step is key so the pancakes aren’t soggy.
2. In a bowl, combine zucchini, eggs, shredded cheese, chopped dill, flour, salt, and pepper. 
3. Mix until everything is well incorporated.
4. Heat a non-stick pan over medium heat and add a little oil or butter.
5. Spoon some mixture into the pan and flatten into small pancakes.
6. Fry until golden
7. Cook for 3–4 minutes per side until golden brown and cooked through.
8. Add extra cheese on top while still in the pan, fold the pancake in half, and cook briefly until melted.
9. Serve warm