Zucchini Bacon & Tomato Pancakes

3 cups grated zucchini
1/2 tsp. salt

2 eggs

1 clove garlic, crushed

1/3 cup all-purpose flour

¼ cup grated Parmesan cheese

1 T/ finely chopped onion

1/8 tsp. ground black pepper

Dairy sour cream; fresh garden tomatoes chopped, and cooked bacon crumbled for toppings.

Trim and coarsely shred zucchini. In a bowl, toss zucchini with salt. Place in colander. Drain for 15 minutes. Discard liquid. In a bowl, beat eggs and crushed garlic. Stir in flour, cheese, onion and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined. For each pancake, spoon 1 heaping tablespoon batter on hot griddle, spread to 2-inch circle. Cook over medium heat 2 to 3 minutes on each side or until pancake is golden brown. Keep pancakes warm while cooking other pancakes. Serve topped with sour cream, tomatoes and bacon.