Coarsely chop spring onions and parsley, set aside

Coarsely grate the zucchini. Place in a colander and squeeze out as much excess moisture as possible. Transfer to a bowl

Add parsley, spring onion, salt, pepper, lemon zest, eggs and almond meal, mix well

Heat 1 teaspoon olive oil in a non-stick frying pan over medium- high heat

Add 2 to 3 even portions of zucchini mixture to pan

Cook for 1-2 minutes each side or until golden and cooked through

Transfer to a plate

Repeat with remaining olive oil and remaining zucchini mixture

Enjoy