Zucchini Pancakes: 4 cups shredded zucchini (we used a luncker because it grew so fast it didn’t have any large seeds), 1 cup flour, 2 teaspoons baking powder, 1 teaspoons salt, 1/2 cup milk, 3 eggs, 1/2 cup gruyere or swiss cheese, 1/2 cup chopped onion. Directions: (1) Place shredded zucchini in sieve to drain off excess liquid. We didn’t drain off liquid but added an extra egg. (2) In medium bowl, combine flour, baking powder, salt, cheese, milk and egg; mix just until all ingredients are well moistened. Stir in zucchini and onion. Drop mixture by heaping tablespoonfuls onto lightly greased griddle or skillet; cook over low heat until pancakes are browned and bubbles appear on surface. Pancake Dipping Sauce: Use a Marinara sauce or a cream dipping sauce. We used a sauce made with basil, garlic and goat cheese (cream cheese may be substituted) You might also consider fresh salsa or ranch dressing as a dipping sauce!