|Grated zucchini||1 Cup (16 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Slivered sweet pepper||1 Tablespoon|
|Dry bread crumbs||1 Tablespoon|
|Dried oregano||1 Pinch|
|Hot pepper sauce||1 Dash|
|Butter/Vegetable oil||1 Tablespoon|
In bowl, beat egg; mix in zucchini, onion, red pepper, bread crumbs, salt, oregano and hot pepper sauce.
In large skillet, melt butter over medium-high heat; spoon in about 1/4 cup (50 mL) zucchini mixture per pancake, spreading to about 1/4-inch (5 mm) thickness.
Cook for 3 to 4 minutes per side or until golden.