2 pounds zucchini (about 3)
1 pound russet potatoes (about 2), peeled ( or just use all zucchini and skip the potato)
1 medium onion
3/4 cup fresh parsley, chopped
1 ounce Parmesan, grated (1/4 cup)
6 tablespoons almond meal
2 tablespoons chopped fresh dill (optional)
2 teaspoons lemon juice
1 garlic clove, minced
2 large eggs, lightly beaten
Coarse salt and ground pepper
3/4 cup olive oil
Using the large holes of a box grater, shred zucchini, potatoes, and onion onto a clean dish towel; squeeze out excess liquid. Transfer to a large bowl and stir in parsley, Parmesan, almond meal, dill, lemon juice, garlic, eggs, and 1 teaspoon each salt and pepper.
In a large nonstick skillet, heat oil over medium-high. In batches, drop mounds of zucchini mixture (2 tablespoons each) into skillet; flatten with a spatula and cook until golden brown on both sides, about 6 minutes total, flipping once. Drain on paper towels.
Adapted form MarthStewart.com