Zucchini Pancakes With Double Brie

• 2 cups grated zucchini
• 1/2 cup milk
• 2 None eggs, lightly beaten
• 4 tbsp (1/2 stick) butter, melted
• 1/2 cup flour
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped parsley
• 1 clove garlic, crushed
• 1/2 tsp grated nutmeg
• 4 oz double cream brie, sliced
• 1/2 cup drained sun-dried tomatoes
• 2 tbsp chopped chives

1. Squeeze grated zucchini to remove any excess liquid. Place in a large bowl. Stir in milk, egg and butter. Fold in flour, Parmesan cheese, parsley, garlic and nutmeg. Season to taste and mix until smooth.
2. Heat a large nonstick skillet on medium heat. Spray with no stick cooking spray. Drop 1/4-cup measures of batter into skillet, leaving room to spread. Cook for 2 mins each side, until golden. Stack pancakes on a plate and keep warm while cooking remaining batter.
3. To serve, top pancakes with brie, sun-dried tomatoes and a grinding of pepper and sprinkle with chives.

zucchini, milk, eggs, butter, flour, parmesan cheese, parsley, clove garlic, nutmeg, cream brie, tomatoes, chives

Taken from recipes-plus.com/api/v2.0/recipes/30529 (may not work)