Use up the zucchini with dinner

Here is the latest on using zucchini as a side dish with your chicken, beef or pork dinner from Simply Recipes. This is much like latkes using potatoes and tastes just as good.
Ingredients 1 lb of zucchini (about 2 med size), coarsely grated
Kosher salt and Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yoghurt(optional)
1. Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels.
2. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3. Heat oil in a large skillet over medium heat.
4. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side.
5. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter. The sour cream can be dolloped on top.
I also found a cake, chocolate no-less, using zucchini which made it quite moist. This was at Is My blog burning which is an unusual name, for sure.
There are recipes for zucchini bread, which I have made for years for Christmas gift-giving rather than banana bread. Zucchini, itself, can be cooked, stuffed, and broiled. YES, it can be frozen also. Grate it, separate into 2 cups each and pack in freezer-loc bags for use later on. So the vegetable is quite versatile depending on the meal or baking. I just wish it didn't produce so much at one time. Next year I plan on fewer plants. Let me know if you have a favorite and I will gladly post it here.