Skinny Zucchini Pancakes

Grate the zucchini using a box grater and place it into a clean kitchen towel. Squeeze out excess moisture from the zucchini to prevent the pancakes from being watery.

In a mixing bowl, combine the grated zucchini, eggs, and milk. Stir well to combine.

In a separate bowl, whisk together the flour, baking powder, garlic powder, salt, and pepper.

Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the fresh parsley if using.

Heat olive oil in a large skillet over medium heat. Once hot, ladle about 1/4 cup of the batter onto the skillet for each pancake.

Cook each pancake for about 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes on the other side.

Repeat with the remaining batter, adding more oil to the skillet as needed.

Serve warm with yogurt, sour cream, or your favorite dipping sauce.