6 June: "First...yes, we'd like some zucchini!!"
8 June am: "I'm serious about the zucchini...Tom's favorite. PLEASE post a couple zucchini recipes."
8 June pm: "Ok, Tom said, 'How do you make zucchini fritters? Will you ask her?'"
Coarsely grate about 1 pound zucchini using largest holes on grater. Sprinkle with salt and let stand 10 minutes. Drain in colander, then wrap in several layers of paper towels. Mix well with 1/2 cup coarsely grated parmesan cheese, 2 lightly beaten eggs, 1/4 cup flour, 1 teaspoon salt, freshly ground pepper to taste. Optional: add 1 tablespoon chiffonade of basil or other fresh herb. Scoop about 1/4 cup and flatten in hot nonstick skillet with 3-4 tablespoons vegetable oil. Add a little more flour if mixture gets watery. Serve warm with a little sour cream or warm marinara sauce.