Add flour, onion powder, seasoned salt, cayenne pepper and baking powder together in a bowl and mix well.

Add zucchini, Swiss cheese, eggs and milk and stir together.

Heat a non-stick 8 to 10 inch skillet, larger pan will cook faster and be a little thinner, smaller pan will be thicker and take a little longer to cook through but both will work, cooking times for each size pan are below.

Add olive oil to pan and heat to medium heat, heat is a major component to cooking this matafan perfectly.

Add batter and cover skillet and cook for 8 minutes, if using both a 8 or 10 inch skillet. If matafan starts to brown too easily, reduce the heat to low.

Use a large spatula to get under the matafan and flip quickly.

Finish cooking 4 minutes with a 10 inch skillet and 6 minutes with a 8 inch pan or until a fork can be inserted in the middle and comes out clean, The Swiss cheese should not stick to the fork.

Remove from heat and place on a serving dish so you can add herb butter, slice and serve.

To make to herbed butter; add butter, parsley, garlic powder, onion powder and salt in a bowl. Mix well and add on top of matafan before slicing.

Enjoy!