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Grate the zucchini. Salt the zucchini with salt, drain them leave in a colander for at least 30 minutes.

Finely chop the shallots. In a nonstick pan, a piece of butter and a drizzle of olive oil. Pour regularly until they caramelize the shallots in the hot pan, stirring without combustion.

Add zucchini, cook for five to ten minutes until they are done, their water. Book.

The eggs in a bowl, cornstarch and Parmesan, add cracked black pepper and nutmeg. Pour so that the mixture is homogeneous mixture in the prepared zucchini, mix well.

In a pan, pour a splash of olive oil, heat quickly until thoroughly hot, pour a ladle small hills of the mixture in a circle (like blinis) a ten inches in diameter, cook two to three minutes on each side of the cake over medium heat . In the reservation as a pancake on a plate covered with paper towels.

Just before serving, heat the cake in the oven or in a pan.
Ingredients:

• 30 pancakes:
• 6 or 7 large zucchini
• 5 eggs with zucchini
• 4 tbsp. curved cornstarch
• 4 cup on s. Freshly grated Parmesan
• 4 shallots
• Fresh basil leaves
• Cracked black pepper
• Nutmeg (optional)

Total time: Preparation + Cooking time: 0 min