Zucchini Cornmeal Pancakes

Mix zucchini, salt, pepper, oregano, basil, masa harina, and baking powder together in a large bowl.

In a small dish, beat the eggs and mix together with the milk. Stir the egg mixture into the zucchini and let it sit for 5 minutes to thicken.

Heat a skillet over medium and add a teaspoon or so of oil. Drop batter into the skillet with a large spoon, 1-2 at a time, and let cook for 3-4 minutes on one side before flipping. When the cakes look set around the edges, flip over and let the second side cook 1-2 minutes.

Remove from pan and keep warm. Continue cooking until all the batter is gone.

Serve with salsa, avocado, cheese, or any other topping that sounds good to you!