Zucchini Pancakes Here's a way to use up the pulp leftover from the Summer Squash Skins recipe. It makes a nice side dish with roasted chicken or as part of a Sunday brunch Makes 10 pancakes, enough for 5 or more servings.
	Ingredients: 11/2 pounds zucchini, shredded, salted and squeezed 2 teaspoons kosher salt 1/4 cup minced onion 1/3 cup grated Parmesan cheese 2 teaspoons fresh thyme or 1 teaspoon dried Freshly ground black pepper to taste 1/3 cup all-purpose flour 2 eggs, beaten 2 tablespoons canola oil Nonfat sour cream (optional)
	Instructions: 1. Put shredded zucchini in a mixing bowl with remaining ingredients except oil and sour cream. 2. Put oil in a nonstick skillet over medium heat. 3. Add 1/4 cup of zucchini mixture and form a pancake. 4. Continue adding more pancakes but don't crowd the pan. 5. Cook about 4 minutes on each side. 6. Keep pancakes warm in a low oven until all are done. 7. Serve topped with nonfat sour cream, if desired.

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