Healthy Zucchini Pancakes

Another, healthier rendition of zucchini "pancakes." I found these on the Chicago Gapers Block website and thought they sounded delicious. Perhaps best of all, they stay good when frozen for several months!

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs zucchini
• 1  teaspoon salt
• 1⁄4 cup  of thinly sliced sweet onion
• 1  large egg
• 3⁄4 cup  of coarse  breadcrumbs
•  pepper
•  vegetable oil

Directions

1. Shred zucchini using the large holes on a grater and place into a colander.
2. Sprinkle with the salt and toss.
3. Let shredded zucchini and salt sit to drain for about a half hour to an hour if it is really humid.
4. Preheat oven, which will be used to keep cooked pancakes warm until done, to 200 degrees.
5. Press as much of the water out of the zucchini that you can.
6. Mix all of the ingredients except the oil in a large bowl.
7. Lightly brush some of the vegetable oil on the bottom of your skillet.
8. Heat skillet until it is very hot, but not to the point that the oil smokes.
9. Drop a heaping tablespoon of mixture into the skillet and press flat with your spatula.
10. Repeat two to three more times in the same skillet.
11. Cook this for about three minutes before flipping to the other side to cook for another two to three minutes.
12. The pancakes are done when their outsides are crispy and light brown.
13. When first batch of pancakes are done cooking, put them on an oven-safe plate or casserole dish and place them in the oven.
14. Apply another coat of oil to your pan and cook another batch.
15. Repeat until you've run out of mix.
16. Serve with some green chile salsa, or sour cream, or eat plain.