Low Carb Zucchini Pancakes

1 pound zucchini, grated

salt to taste

¼ cup freshly grated Parmesan cheese

2 eggs

2 green onions, chopped

3 cloves garlic, chopped

4 leaves basil, chopped

1 pinch ground nutmeg

1 pinch onion powder

ground black pepper to taste

1 tablespoon butter

1 teaspoon olive oil, or as needed

Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.

Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.

Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.