Prep time: 15 minutes Cook time: 15 minutes Servings: 6

Ingredients:

• 3 medium sized zucchini, coarsely grated
• 2 teaspoon kosher salt
• 1 large egg
• 1/2 cup gluten-free all-purpose flour
• 3 green onions, minced
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh basil
• 1/2 teaspoon lemon zest
• 1/4 teaspoon black pepper
• 1/2 cup olive oil

Steps:

1. Salt and drain zucchini: Sprinkle grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes.
2. Press down with a wooden spoon to push out more of the water. Wrap it in paper towels and try to squeeze out more liquid.
3. Whisk the egg in a large bowl and add grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt, and pepper. Mix to combine.
4. Heat the oil in a large cast-iron skillet over medium high heat until the oil is shimmery and hot.
5. Drop heaping tablespoons of batter into the skillet and flatten with a spoon or spatula. Cook for 4-6 minutes (or until browned) and then flip and cook other side.
6. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.