Prepare the batter by combining grated zucchini, beaten eggs, grated cheese, and chopped onion in a large mixing bowl.
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Stir in the flour to help bind the mixture together.
Season with salt, pepper, and optionally, rosemary and chili flakes for added flavor.
Heat a tablespoon of olive oil in a non-stick frying pan over medium heat.
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Spoon portions of the zucchini mixture into the pan, forming pancakes. Flatten slightly with the back of a spoon.
Fry each pancake for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side.
Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
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Repeat with the remaining batter, adding more olive oil to the pan as needed.
Serve hot with your favorite sauce, like ketchup or a yogurt-based dip.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
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