| 4 medium (about 1 ½ pounds) | Zucchini, rinsed and ends removed |
| ½ teaspoon | Sea salt |
| 2 | Eggs |
| 1 clove | Garlic, crushed |
| ¾ cup + 1 tablespoon | Rice flour, or other gluten-free flour) |
| Salute Santé! Chardonnay Grapeseed Flour |
| ½ cup | Freshly grated Parmesan cheese |
| 2 teaspoons | Freshly chopped parsley |
| ¼ teaspoon | Black pepper |
| 2 tablespoons | Salute Santé! Grapeseed Oil |
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Rinse and trim the ends off the zucchini and shred using a grater. 4 medium zucchini is about 5 cups shredded.
Place shredded zucchini in a large mixing bowl and toss with sea salt. Place the zucchini in a colander and then place the colander in the mixing bowl so that the water can have somewhere to drain. Use a spatula to press the water out of the zucchini.
Discard the liquid and repeat the process.
In a separate mixing bowl, combine the eggs, crushed garlic, rice flour, grapeseed flour, Parmesan cheese, parsley and black pepper.
Stir in the zucchini. The mixture will be lumpy.
Heat grapeseed oil in a non-stick skillet on medium⁄low heat. For each pancake, pour 1⁄4 cup of batter into the pan and cook 2-3 minutes per side until golden brown.
Yield: about 16 pancakes (2 per serving).
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