Makes 4 servings2 medium russet potatoes, scrubbed 2 small zucchini 2 eggs 1 tsp onion powder 1 1/2 Tbsp olive oil, divided 1. Shred potatoes and zucchini. Place in bowl. Add eggs and onion powder; mix well. 2. Heat 1 tsp oil in a large nonstick skillet over medium heat. Working in batches, spoon mixture, 1/4 cup at a time, into heated skillet. Leave an inch or more between pancakes. 3. Cook 5 minutes or light brown on bottom; turn and cook on second side 3-5 minutes or until browned. Use remaining oil for remaining batches of pancakes. 4. Serve with your choice of condiments: marinara sauce, ketchup, applesauce, sour cream, or a mixture of 3/4 c sour cream and 1/4 c yellow mustard.