INGREDIENTS
•
2 medium zucchinis
•
3/4 cup ricotta cheese
•
3/4 cup breadcrumbs
•
1/2 cup freshly grated Parmesan cheese
•
1 small garlic clove, minced
•
1 egg, lightly whisked
•
1 teaspoon lemon zest
•
1/2 teaspoon kosher salt
•
1/4 teaspoon freshly ground black pepper
•
2 tablespoons olive oil
•
Lemon wedges, to squeeze over cooked zucchini fritters