Low Carb Zucchini Pancakes

Ingredients

• 4 leaves basil chopped
• 1 tablespoon butter 
• 2  eggs 
• 3 cloves garlic chopped
• 2  green onions chopped
• 1 pinch ground nutmeg 
• 4 servings ground pepper black to taste
• 1 pinch onion powder 
• 0.3 cup parmesan cheese freshly grated
• 4 servings salt to taste
• 1 pound zucchini grated

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Squeeze grated zucchini in paper towels to release as much water as possible.
2. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
3. Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
4. Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.