How to Make It
In a large bowl, combine the zucchini with the onion, garlic, cheese, eggs and vegetable oil. Stir in the flour, baking powder and salt.
In each of 2 very large skillets, heat 3 tablespoons of the olive oil until shimmering. Add slightly heaping 2 tablespoon-mounds of batter to the skillets 3 inches apart. Spread each pancake to a 2 1/2-inch round and cook over moderately high heat until golden around the edges and bubbling in the center, about 3 minutes. Flip the pancakes and cook until golden on the bottoms, about 2 minutes longer. Serve hot.