I found this recipe in the July/August 2010 issue of Food Network Magazine. I wasn't sure about them but they were SO good! I could have eaten all of them I think, but I saved a couple for lunch tomorrow.
Grate 2 small zucchini into a colander in the sink; toss with 2 tsp salt and let sit 10 minutes. Squeeze out the liquid. Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan, and 1/4 cup flour. Pan-fry spoonfuls of mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side. Drain on paper towels and season with salt.