Zucchini Carrot Pancakes

I serve these as a side dish. They are delicious, packed with vegetables, easy to make, and freeze well.

Ingredients:

2 cups grated zucchini

2 cups grated carrots

1/4 cup freshly grated parmessan cheese

1 cup whole wheat flour

4 eggs

salt and pepper to taste

Directions:

1. Beat egg

2. Mix in flour and salt

3. Add zucchini and carrots and fold in

4. Warm skillet at medium/low heat

5. Coat skillet with thin layer of olive oil

6. Spoon mixture onto skillet to form about 2-3 inch pancakes

7. Cook until lightly brown, about 2 minutes per side