Zucchini Pancakes

6 medium zucchini
3/4 tsp.salt
1 T lemon juice
2 green onions, finely chopped
4 T finely chopped fresh basil, or 2 T dried
2 small cloves garlic, minced
4 eggs, lightly beaten
2 T butter
2 T oil

Shred zucchini, sprinkle with salt and let stand for 5 to 10 min. to draw off the moisture. Squeeze or wring the shredded zucchini in a clean tea towel to remove all the moisture you can. Combine the squeezed out zucchini with the rest of the ingredients, except the butter and oil, mixing well.

Heat the butter and oil in a skillet (you can probably use less of both in your skillet). Spoon the zucchini mixture into the heated skillet, shaping into pancakes. Cook over medium heat until set and light brown. Flip
pancakes and finish cooking the other side. Serve whole or cut into wedges.