Zucchini Basil Pancakes

My best using-up-zucchini recipe yet. And tasty to boot! A food processor makes quick work of the shredding.

6 medium zucchinis, shredded
2 1/2 tsp salt (1 tsp + 1 ½ tsp)
10 scallions, green and white parts, in thin rounds
10-12 cloves garlic, minced
1 1/2 cups chopped fresh basil
1 1/3 cups grated Parmesan cheese
1/2 cup white flour or whole wheat pastry flour
4 large eggs, beaten
Freshly ground black pepper to taste
1 Tbsp olive oil, plus more as needed
5-6 cups good quality tomato sauce
Optional toppings: Shredded cheddar and/or additional grated Parmesan cheese

Set the shredded zucchini in a colander over the sink, sprinkle lightly with 1 tsp of salt, and let sit for about 15 minutes.

In a large bowl, mix the scallions, garlic, basil, Parmesan, and flour. Add the beaten eggs and combine thoroughly. Stir in the remaining 2 tsp of salt and the pepper.

Squeeze the liquid out of the zucchini using a towel or your hands. Get out as much as you possibly can (the drier it is, the better the pancakes will hold together). Add to the ingredients in the large bowl and mix well.

Heat the olive oil in a skillet or two. Add the pancake mixture by large spoonfuls, to make pancakes 3-4 inches in diameter. Try to shape the pancakes a bit so they are round and solid, and about 1/2-3/4-inch thick. Fry until golden brown on one side and reasonably solid, about 3-4 minutes; then flip and cook the other side. You may need to add more oil between batches. Keep finished pancakes warm on a covered plate or in the oven while you cook the rest.

Heat the tomato sauce in a saucepan while you cook the pancakes.

Serve hot, topped with tomato sauce and, if desired, grated Parmesan or cheddar.

Serves about 4.