Directions

1. Grate your zucchini either with a cheese grater or in your food processor. Place it in a colander and let it drain for 10 minutes. After 10 minutes, squeeze out any excess water with your hand.
2. Place the zucchini in a large bowl. Add the grated garlic; again I use my cheese grater, the lemon zest, Parmesan, Panko, flour and beaten egg. Combine well, add salt and pepper to taste. The batter will be very wet. Heat olive oil in a large skillet over medium high heat. Scoop a heaping tablespoon into the hot oil. Flatten it down to form a pancake size. Cook on one side until golden brown or your desired crispiness, about 6 minutes. Then flip and brown the other side.
3. Put them on a cookie sheet and place them in a 350° oven for 10 minutes. Serve warm.
4. I topped mine with a fresh yellow tomato from the garden diced up with a chiffonade of basil. It was the perfect accompaniment to make them mangialiciously good!!