1 T. olive oil
1 medium onion, finely chopped
1 clove garlic, minced
2 pounds shredded zucchini
1 red bell pepper, stemmed, seeded and finely diced
3 large eggs, lightly beaten
2 T. flour
1 t. salt
1/4 teaspoon freshly ground pepper

2 - 4 T. vegetable oil

Garnish - sour cream and/or tomato sauce

1. In a large fry pan, heat the olive oil and cook the onion over medium heat until tender, about 2 minutes
2. Add the garlic, zucchini and bell pepper and cook until the zucchini and bell pepper soften slightly, about 3 minutes
3. Remove zucchini mixture from fry pan
4. Transfer the zucchini mixture to a strainer and squeeze out as much moisture as possible
5. Combine the zucchini mixture in a bowl with the eggs, flour and salt and pepper
6. Wipe out the skillet, add 2 tablespoons of the oil and heat until very hot
7. Place the zucchini mixture into the hot fat by the heaping soup spoonful and flatten each so that pancakes are formed about 3 inches in diameter
8. Brown well on one side, about 3 minutes, flip with wide spatula and brown on the other, about 2 to 3 minutes
9. Drain on paper towels and serve hot

Makes about 12 pancakes

Note: Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350° F. oven until crisp, about 10 minutes.