Set a nonstick saute pan on the stove on medium high.
Finely grate zucchini and then hold in your hands and squeeze out excess moisture. Add zucchini to a medium sized bowl.
Next grate your cheddar cheese and loosely pack into a ¾ dry measuring cup then add to bowl with zucchini.
Crack the eggs in with the cheese and zucchini and whisk everything together really well.
Add olive oil or other neutral oil to pan and using a small portion scoop or measuring cup add the mixture to the middle of the pan until it forms a medium sized round. It will spread out and be thin.
Once bottom has cooked and browned a little use a thin spatula to flip cake to other side. Once other side has cooked remove from pan onto a plate.
Continue to cook until all the egg batter is gone. Serve immediately or store in fridge for up to 3 more days.
