Continue with the theme of unconventionality with zucchini latkes—a lighter and equally (if not more) delicious alternative to traditional potato latkes. You will need:

• 1 pound zucchini, grated
• Maldon sea salt, to taste
• 1/4 cup freshly grated Parmesan cheese (optional)
• 2 eggs
• 2 green onions, chopped
• 3 cloves garlic, chopped
• 4 leaves basil, chopped
• 1 pinch ground nutmeg (optional)
• 1 pinch onion powder (optional)
• ground black pepper to taste
• 1 tablespoon olive oil (optional, or as needed)

1. Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with sea salt; let sit for 30 minutes to release additional water, and squeeze again.

2. Mix Parmesan, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.

3. Heat olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Cook until browned—about two minutes per side. Alternatively, you can place balls of the mixture in a waffle iron or bake them at 350 degrees until browned and crisp.