Zucchini and Squash Pancakes with Cheese

Grate the zucchini, add salt, mix and set aside to drain.

Squeeze the excess liquid from the zucchini, then add the finely grated squash, garlic, eggs, egg whites, flour, salt, pepper, spices, and baking powder.

Divide the batter into 4 equal portions. Using a spoon, place 1/4 of the batter in a lightly greased pan with oil, spread it out, and cook over very low heat with the lid on. Flip it over and cook the other side.

Repeat the same process with the remaining three portions of dough.