Looking for a delicious, easy-to-make side dish? This can also be enjoyed just as a savoury snack.

The ingredients:

2 medium unpeeled zucchinis, grated with a box grater (about 3 cups)

1 small shallot, minced (about 1/4 cup)

2 large eggs, lightly beaten using a fork

1/2 cup all-purpose flour

1/4 cup shredded Parmesan cheese

1 1/2 teaspoons chopped, fresh thyme

1 teaspoon baking powder

1 teaspoon black pepper

1 teaspoon canola or corn oil and 1 teaspoon canola or corn oil, divided use

1/4 cup fat-free, plain Greek yogurt

The recipe:

1.  In a large bowl, stir together the zucchini, shallot, eggs, flour, parmesan, thyme, baking powder, and pepper until well combined.

2.  In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the skillet. Place eight 1/8-cup mounds of the zucchini mixture in the skillet. Using the back of the measuring cup or a spoon, gently press down on the mounds, spreading them to make pancakes about 1/2-inch thick and 2 1/2 inches in diameter.

3.  Cook for 3 to 4 minutes on each side, or until golden brown all over. Transfer the pancakes to a plate. Cover to keep warm. Repeat with the remaining 1-teaspoon oil and zucchini mixture.

4.  Let the pancakes cool for 5 minutes. Just before serving, top each pancake with a dollop of the yogurt.