These were fantastic! Everything about them rocked!
From: The Pioneer Woman
1 large zucchini
1 Tbs. garlic, minced
1/2-3/4 cups breadcrumbs
1/2 cup 4-cheese Italian blend (or Parmesan or Romano cheese)
kosher salt and freshly ground black pepper, to taste
Wash and cut the end off of one large zucchini. Shred it using a large hole cheese grater. Squeeze the shredded zucchini inside of a clean towel (I use cheesecloth) until you've removed as much liquid as possible.
Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese, eggs, kosher salt and pepper to taste. Stir with a fork until well mixed.
Heat about 1/4" of olive oil in bottom of a deep skillet over medium heat. When the oil is hot enough, drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over (they should be golden brown on bottom) and cook on the other side until done, about another 2-3 minutes.
Serve with the dipping sauc of your choice.