4 cups zucchini, trimmed, coarsely grated
1 tsp. salt
2 eggs, beaten
2 green onions, finely chopped
1/4 cup grated parmesan cheese
1/4 tsp. black pepper
1/3 cup ritz crackers, finely crushed
2 Tbsp. oil, divided
1/4 cup sour cream
Place zucchini in colander; sprinkle with salt. Let stand 20 min. to drain. Use hands to squeeze as much liquid as possible from zucchini; place zucchini on paper towels to drain.
Mix eggs, onions, parmesan and pepper in medium bowl. Stir in zucchini and cracker crumbs.
Heat 2 tsp. oil in large nonstick skillet on medium heat.
To make pancakes, spoon zucchini mixture into skillet, using about 3 Tbsp. zucchini mixture for each pancake; flatten each with back of spatula to make 3-inch round.
Cook 3 min. on each side or until golden brown on both sides. Repeat until using all batter.
Serve topped with sour cream.