Zucchini Pancakes

Ingredients

• 2 large eggs
• 110 g gouda cheese
• 5 sprigs dill
• 550 g zucchini

Directions

1. Place zucchini in a colander over a bowl and mix with 1/2 tsp salt. Allow to drain for 5 minutes. Transfer to a cloth kitchen towel and squeeze hard to extract as much moisture as possible. Squeeze a second time.
2. In a large mixing bowl, combine zucchini and eggs. Mix well using a fork. Add cheese and dill.
3. Place a cast iron skillet or other heavy skillet over medium heat. Scoop the batter forming circles. Cook until golden brown on both sides.