• 1 pound zucchini
• 1 teaspoon salt
• 2 large eggs
• 2 medium scallions, minced
• 1 1/2 teaspoons lemon pepper
• 1/2 teaspoon baking powder
• 1/2 cup almond flour
• 2 tablespoons coconut flour
• 1/4 cup grated Parmesan cheese
• Olive oil for frying

Grate zucchini and place in a colander. Season with salt and gently toss; let sit 5 minutes. Squeeze zucchini with your hands and place into a medium mixing bowl. Add eggs and scallions and mix together. In a separate small bowl, add remaining dry ingredients and stir together. Add to zucchini and mix thoroughly.

Heat a skillet over medium high heat. Add oil to cover bottom of pan. When hot, stir zucchini mixture and dip out 1/4 cup (level) of batter and pour into pan. With a spatula, gently shape into a pancake. Cook about 3 minutes, adjusting heat if needed. Flip and cook 3 more minutes, adding more oil to the pan as needed to prevent sticking. Drain on paper towel before serving. Makes 8 pancakes.