Step 1

In a large bowl, add shredded zucchini mixed with 1 tsp of salt and let sit for 10 minutes.

Step 2

In another large bowl, whisk eggs, garlic, flour, 3/4 tsp salt and pepper.

Step 3

Using your hands, squeeze liquid from zucchini in batches as much as you can and add to the bowl with batter. Stir well to combine.

Step 4

Fry: Preheat large ceramic non-stick skillet on medium heat and swirl 2 tsp oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.

Step 5

Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.

Step 6

Bake: Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small ladle. Repeat with remaining batter.

Step 7

Bake for 10 - 12 minutes, flip and bake for another 10 - 12 minutes. Remove from the oven.

Step 8

Serve: Serve hot or cold topped with Greek yogurt or sour cream.