Cheesy Zucchini Pancakes

Cheesy Zucchini Pancakes 2 large zucchini, shredded 1 garlic clove, minced 2 tbsp. vegetable oil, divided 2 large eggs 1/3 cup all purpose flour 1 tsp. baking powder 1/2 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 1/2 tsp. sea salt 1/2 tsp. onion powder 1/4 tsp. ground black pepper In a large skillet over medium heat, heat 1 tbsp. oil and saute shredded zucchini and minced garlic for about 5 minutes, until tender. Let cool and squeeze out excess moisture using a cheesecloth or a flour sack. Combine flour, baking powder, mozzarella cheese, Parmesan cheese, salt, onion powder, and pepper in a medium bowl and whisk to combine. Add in sauteed zucchini and eggs and stir. Heat 1 tbsp. oil in a large skillet over medium high heat and scoop 2 tbsp. of the mixture at a time into the skillet. Use the back of a spoon to spread the batter into 3 inch circles. Cook for about 3-4 minutes, flip and cook another 3-4 minutes. Serve immediately.