Zucchini Pancakes

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Joy The Baker
Nutrition per serving    (USDA % daily values)
CAL
37
FAT
7%
CHOL
12%
SOD
11%

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Ingredients for 18 servings

4 cups shredded zucchini (or a combination of shredded zucchini and shredded yellow squash)

1 tsp. kosher salt, divided

2 large eggs, lightly beaten

1/3 cup all-purpose flour

1/2 tsp. baking powder

1 or 2 cloves garlic, minced

a few dashes of Tabasco

1/4 cup onions, finely diced and grilled

2 Tbsp. plus 2 teaspoons extra virgin olive oil

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