With the mound of shredded zucchini I could have made 3 batches (6 loaves) of zucchini bread. I could have done this and frozen loves, or given them to friends. But lets face it, I just don’t have that many friends and my freezer just couldn’t take the load!
If I would have been thinking more clearly I would have shredded half of the ginormous squash and then sliced the rest and grilled them or sauteed them to serve with the leftover mac and cheese. We cannot change the past, so I decided to make zucchini fritters. I looked at a few recipes. All used shredded zucchini, at least one egg, flour, and salt and pepper. From that base I found that the possibilities are endless. Some recipes used Parmesan or other cheeses in the mix, some used panko or some type of bread crumbs, some used onions (scallions or red), and the seasonings that were used ranged from simple S&P to 6 different herbs in one recipe. I mixed and matched based on what I had at home.