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Easy to make and very low in calories, these vegetable pancakes make a  fine lunch or brunch dish.

6 medium zucchini
3/4 tsp. salt
1 T lemon juice
2 scallions, finely chopped
4 T fresh basil,  finely chopped
2 small cloves garlic,  minced
4 eggs, lightly beaten
2 T butter
2 T Canola or mild vegetable oil

Shred zucchini, sprinkle with salt and let stand for 5 - 10 minutes to draw off moisture. Squeeze or wring the shredded zucchini in a clean kitchen towel to remove all the moisture you can.  Combine the squeezed-out zucchini with the rest of the the ingredients except the butter and oil, mixing well.  Heat the butter and oil in a heavy skillet.  Spoon the zucchini mixture into the heated skillet, shaping into pancakes.  Cook over medium heat until set and light brown underneath. Flip pancakes and finish cooking the other side.

Serve whole or cut into wedges. Sour cream or very fresh plain yoghurt makes a nice accompaniment.

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden