As the beautiful summer zucchini begin to fade away this recipe can be modified in a pinch to make use of Autumnal veggies. Try replacing zucchini and mint with carrot and coriander or butternut squash and rosemary.
2 medium zucchini (300g)
1 sprig of picked mint
1 sprig of picked parsley
A tablespoon of breadcrumbs
A lemon's worth of zest
100ml of olive oil
100g each flour and breadcrumbs to coat
1. Coarsely grate the zucchini into a bowl using a box grater. Once grated add salt and let sit for a couple of minutes to let the salt draw out excess moisture.
2. Finely chop the parsley, mint and lemon zest.