1. Combine the flour, baking powder, salt, and cheese in a mixing bowl.
2. Liquid Mixture: Whisk the milk and eggs in a separate bowl, then add to the flour and cheese mixture and stir lightly.
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3. Prepare the Zucchini: Squeeze the grated zucchini well with a clean kitchen towel and mix it into the batter. Then fold in the finely chopped parsley.
4. Cook: Heat a non-stick pan with a little oil. Pour about one ladleful of batter into the pan for each pancake and spread it out evenly. Once the surface sets, reduce the heat slightly, flip the pancake, and cook until golden brown on both sides.
5. Serving: Enjoy warm – as a snack, side dish, or hearty breakfast.
