Grate zucchini and squeeze out excess water by the fist full.

Mix wet and dry ingredients separately.

Combine zucchini, onions and eggs - mix well to incorporate together.

Combine flour, cheese, baking powder, salt, black pepper, oregano and parsley. Mix well.

Slowly start to mix dry into wet ingredients little by little making sure to blend ingredients completely with each addition. The mix will be a thick pancake batter consistency.

Heat oil over medium-high heat. Carefully add tablespoons of mix to hot oil.

After 2 minutes turn over pancakes and cook for an additional 2 minutes. After each batch you need to start turning down the heat to prevent burning.

Drain on paper towels. Serve with any type sauce or sour cream.