A flexible way to enjoy zucchini: Grate, remove excess water, mix with eggs and the herbs and cheese of your choice.
Course Side Dish
1tbspherbs of choiceparsley, thyme, oregano, basil, mint, cilantro, etc.
1/2cupcheesecrumbled feta, aged goat, sharp cheddar, fresh mozzarella, etc.
1tbsprice or wheat flour
Pepper to taste
Grate the zucchini using a box grater or the grating attachment on a food processor. Toss with the salt and place in a colander to leech out some of the zucchini's water. Place a plate on top of the salted zucchini to help the process. Allow it to sit for 30 minutes.
Rinse the zucchini, then squeeze out as much moisture as possible (a clean kitchen towel can be helpful for this).
Combine the zucchini with the remaining ingredients.
Heat a lightly oiled skillet or griddle over medium heat. When the cooking surface is ready, make fritters using a few tablespoons of the batter at a time (it's just like making pancakes). Cook on one side until light brown, then flip and cook the other side.
Serve plain or with an appropriate accompaniment -- try diced tomatoes with Italian herbs, a dollop of thick yogurt with Greek flavors, some tomatillo salsa with a cilantro-flavored fritter.
Adapted from Chez Panisse Vegetables by Alice Waters
Zucchini Fritters from Slices of Blue Sky, https://slicesofbluesky.com/recipe-zucchini-fritters/