It’s no secret. I love Zucchini. Seriously. I have made a bunch of things with it this year, pasta, lasagna, ribbons, and pancakes among other things. But these by far were my favorite; I made them twice in 24 hours. Once as a snack and once for breakfast.
Shred 1 zucchini on a mandoline or grater. String out the liquid any way you can. Wrapped in a towel is best, but you can also press it out through a strainer.
Next, in a bowl beat 1 egg, a handful of shredded parmesan, chopped up onion, salt, pepper and the zucchini into a batter.