salt and freshly ground pepper
2 pounds zucchini, coarsely grated
2 eggs, beaten
1 bunch scallions, thinly sliced
1 cup dried bread crumbs
2 cloves garlic, minced
1/2 cup parsley, chopped
1 tablespoon basil, chopped
1 teaspoon mint, chopped
olive oil as needed
Lightly salt the zucchini and set it in a colander to drain for 30 minutes. Meanwhile, mix the remaining ingredients together except the oil and pepper. Quickly rinse the squash, squeeze out the excess water, then stir into the batter. Season with pepper and salt. Heat oil in skillet. Drop in batter- 1/4 cup makes a fritter about 3-1/2 inches across- and cook over medium heat until golden on the bottom. Turn and cook the second side. Serve hot.
Per serving (excluding unknown items): 333 Calories; 12g Fat (29% calories from fat); 27g Protein; 39g Carbohydrate; 431mg Cholesterol; 207mg Sodium
Food Exchanges: 2 Lean Meat; 6-1/2 Vegetable; 1 Fat
serves 4