Zucchini-Cheese Pancakes

4 large eggs, lightly beaten 
1/2 teaspoon coarse black pepper
1/4 cup Basil infused olive oil or EVOO
2/3 cup chopped scallions, about one bunch
2 teaspoons of salt or to taste
2 teaspoons Pizza Seasoning
4 cups coarsely grated zucchini, about 3 medium-sized
1 3/4 cup All-Purpose Flour
1 cup of freshly grated Parmesan, Cheddar or Monterey Jack cheese or a combination


Preheat skillet over medium heat, or electric griddle to 400 degrees. 

Beat eggs with the oil, salt, and pepper until thoroughly combined.
Add the Pizza Seasoning, scallions, zucchini, and cheese stirring to combine.
Stir in flour.

Lightly grease skillet or griddle. Drop the batter in 1/4 cupfuls on to skillet or griddle, spread the cakes to about 3-4 inches in diameter. 

Cook the cakes for 3 minutes or until browned on the bottom, and flip the cakes over and cook for another 3 minutes. Repeat until all the batter is used.

Serve warm, or at room temperature. Store leftovers in the fridge, pancakes can be reheated in your toaster.