I know it’s not the right season for zucchini, but I’m trying to add recipes of the food I’ve made, so here we go:

Zucchini-Feta Pancakes (adapted only slightly from Moosewood Cookbook, by Mollie Katzen)
-4 packed cups coarsely grated zucchini
-4 eggs, separated
-1/2 to 3/4 cup finely crumbled feta cheese
-1/2 cup minced scallions
-3/4 tsp dried mint (or 2 t. fresh mint)
-S&P
-1/3 AP (all purpose) flour (I’m thinking you could try using whole wheat or oat flour instead)

-Grate the zucchini into a colander over a bowl, salt it lightly, and let it stand for 10-15 minutes. Squeeze out excess water.
-Combine the zucchini, egg yolks, feta, scallions, flour, and spices. Mix well.
-Beat egg whites to soft peaks, then fold into the zucchini mixture.
-Fry in butter (cast iron skillet is MUCH preferred, as always), or a combination of butter and some oil, until golden. Serve w/ sour cream or yogurt. I used plain yogurt, and it was good!