Zucchini fritters would make a great starter or light meal. I had mine with a Byron Bay Chilli Company jalapino and coriander hot sauce.
Adapted from Antonio Carlucchio's "Vegetables" (Headline Publishers).
750g zucchini, topped and tailed and coarsely grated
5 Tbsp plain flower
3 eggs lightly beaten
1/2 clove garlic, crushed
2 Tbsp freshly grated parmesan
Pinch freshly grated nutmeg
2 Tbsp finely chopped fresh mint. I also added a finely chopped chilli.
Pepper to taste. Add salt after cooking if needed.
Mix all the ingredients together and shallow fry heaped tablespoons of the mixture in olive oil until browned on both sides, and drain on kitchen paper. Eat immediately.