Ingredients
4 large eggs or egg substitute
1 t lemon juice
1/4 c mayonnaise
1/3 c parmesan cheese
1/2 c flour
1 small onion or 4 scallions, chopped
4 c shredded zucchini
salt and pepper (used lemon pepper)
margarine and olive or salad oil
Preparation
In large bowl, beat eggs with lemon juice, maronnaise, parmesan, flour, and onion. Stir in zucchini until well combined. Season to taste with salt and pepper. In 10- to 12-inch fying pan, heat 1 T each butter and oil over medium-high heat until butter melts. Drop zucchini mixture with large spoon and spread out to 3 inches in diameter. Cook until golder brown on bottom then turn over to brown the other side, 3 to 4 min total.
