Trim the ends from zucchini. Coarsely grate the zucchini. Place in a colander and squeeze out as much excess moisture as possible. Transfer to a bowl. Stir in self-raising flour, parmesan, shallots, egg, parsley, oregano, salt and nutmeg.
Heat a good amount of olive oil in a non-stick frying pan over medium-high heat. Drop three portions of zucchini mixture into the pan. Cook for 1 1/2 minutes each side or until golden and cooked through. Transfer to a plate. Repeat with remaining olive oil and remaining zucchini mixture.
Join our mailing list to receive the latest news and updates from My Market Kitchen