Step 1: Prep That Zucchini Like a Pro Grate your zucchini with the big holes on your box grater. Then comes the fun part – wrap all that zucchini in a clean kitchen towel and squeeze the living life out of it. And no — I mean it, I mean it — squeeze till it hurts, and then some more. You’ll be shocked how much water comes out. Measure 1½ cups after all that squeezing.

Step 2: Create the Magic Mixture Beat your eggs in a big bowl, then dump in everything else – the squeezed zucchini, both cheeses, and all your seasonings. Mix it up good until it looks like chunky, cheesy heaven. If it seems too wet and won’t hold together, you didn’t squeeze enough water out.

Step 3: Get That Skillet Sizzling Your oil should be nice and hot in your nonstick pan over medium-high heat. You will be able to tell it is ready when you drop a little bit of your mixture in and it does a bunch of sizzling right away.promise I’ll watch it!. Takes about 2-3 minutes usually.

Step 4: Form and Fry to Golden Perfection Scoop heaping tablespoons of mixture into the hot oil and flatten them gently with your spoon. Don’t crowd the pan or they won’t get crispy. Cook 2-3 minutes until the edges look golden and set.

Step 5: The Perfect Flip Flip carefully and cook another 2-3 minutes until the other side is golden brown. The cheese should be all melty and bubbly around the edges.

Step 6: Drain and Devour Move them to paper towels to soak up extra oil. Serve while they’re still hot and crispy – they’re best right away!