Zucchini Fritters Recipe
Introducing my new favorite breakfast: zucchini fritters. The first thing I said when I tried these zucchini fritters was, “Wow, they taste like the zucchini version of deruny” (Ukrainian potato pancakes).
This zucchini fritters recipe is easy and they taste crazy good; especially with sour cream. It was so popular at our house that my husband made them twice in one day and not a single one was left. I was introduced to this recipe through Tanya’s Blog and it was love at first taste.
Watch How to Make Zucchini Fritters:
(ps. we doubled the recipe in the video)
OUR LATEST VIDEOSIngredients for Zucchini Fritters:
1 lb zucchini (about 2 large or 3 medium)
1 tsp plus ¼ tsp salt
1/4 cup diced green onions or chives
1 large egg, lightly beaten with a fork
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp ground black pepper
Olive oil for frying
To serve:
Sour cream
How To Make Zucchini Fritters:
1. Wash zucchini and trim ends. Grate zucchini on the large grating holes. It’s faster if you have a food processor with a grating blade attachment, especially if you are doubling the recipe, which I highly recommend.
2. Place grated zucchini in a large bowl and stir in 1 tsp salt. Set aside for 10 minutes.
3. After 10 minutes, squeeze handfuls of zucchini over the sink to remove extra water. You may also use a cheesecloth for this task. You’ll be impressed with the amount of water you squeeze out “what?” “really?!” “you’re kidding me!!!”, but it will ensure that your zucchini fritters aren’t soggy.
4. Add another 1/4 tsp salt, or to taste. Next add 1/4 cup chopped green onion, 1 egg, 1/4 tsp ground black pepper and give it a stir.
5. In a small bowl combine 1/2 cup flour and 1/2 tsp baking powder, then stir into the zucchini mixture. Mix everything well.
6. In a large heavy bottomed non-stick skillet, heat 2 tbsp of olive oil over med-high heat. Using a tablespoon or ice cream scoop, add zucchini mixture to the skillet and gently flatten the tops with a spatula. I used two skillets to cook them faster.
7. Cook about 3-5 min per side on medium-high heat, adding oil as needed, until golden brown. If they brown too quickly, reduce heat to medium. I made my zucchini flat like deruni. If you like yours on the thicker side, you’ll want to pop them in the oven for 10 minutes at 200 degrees F. Place on a paper towel for a few minutes to soak up some oil. This way you can save on some calories and not feel guilty about the 5 you wolfed down as “samples.”
Serve with sour cream 😀
Zucchini Fritters Recipe
Ingredients
- 1 lb zucchini about 2 medium
- 1 tsp plus ¼ tsp salt
- 1/4 cup diced green onions or chives
- 1 large egg lightly beaten with a fork
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp ground black pepper
- Olive oil for frying
To serve:
- Sour cream
Instructions
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Wash zucchini and trim ends. Grate zucchini on the large grating holes or use food processor with a grating blade attachment.
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Place grated zucchini in a large bowl and stir in 1 tsp salt. Set aside for 10 minutes.
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After 10 minutes, squeeze handfuls of zucchini over the sink to remove extra water. You may also use a cheesecloth for this task. You’ll be impressed with the amount of water you squeeze out.
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Add another 1/4 tsp salt, or to taste. Next add 1/4 cup chopped green onion, 1 egg, 1/4 tsp ground black pepper and give it a stir.
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In a small bowl combine 1/2 cup flour and 1/2 tsp baking powder, then stir into the zucchini mixture. Mix everything well.
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In a large heavy bottomed non-stick skillet, heat 2 tbsp of olive oil over med-high heat. Using a tablespoon or ice cream scoop, add zucchini mixture to the skillet and gently flatten the tops with a spatula.
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Cook about 3-5 min per side on medium-high heat, adding oil as needed, until golden brown. If they brown too quickly, reduce heat to medium. If you like yours on the thicker side, you’ll want to pop them in the oven for 10 minutes at 200 degrees F. Place on a paper towel for a few minutes to soak up some oil.
Serve with sour cream 😀
natashaskitchen
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Here you'll find classic Ukrainian food and other favorite recipes with easy step-by-step photos and videos. 
Hello, I have a question the recipe above calls for a single egg but the instructional video on YouTube mentions 2 eggs? And now I’m confused
Hi Brenda, I’m so sorry for the confusion! We linked to our older fritters recipe but we doubled the recipe and the link should have been to our new revised recipe (basically just doubling the ingredients). Click here for the revised recipe with 2 eggs :).
Grated off part of my finger lol but they were worth it. I planted way too many zucchini so drowning in them so this is perfect to use some up. Thanks for the recipe!
You’re welcome Kathleen! I’m glad you enjoy the recipe…watch those fingers, lol! Thanks for sharing your review!
Can you make these the night before, or just ahead of time? Will they still be good cold?
Hi Lacy, we have reheated cooked fritters the next day on a hot skillet and they were still great! I wouldn’t pre-make the mix and store it uncooked though since the zucchini will get juicier as it sits.
I LOVE this recipe. One of my favorites. I’m wondering if anyone has tried with almond flour? Have someone who cannot have all purpose flour.
Thanks!
Hi Stephanie, I haven’t tried almond flour, but one of my readers reported using gluten free flour with great results.
I can’t believe how yummy they are! I regret that I had just one zucchini on hand. Thank you so much Natasha for the recipe!
You’re welcome Gulnara! I’m glad you love the recipe! Thanks for sharing your fantastic review!
These are sooooo good! They remind me of draniki. Made them just now and had to post a comment! Thank you so much for the recipe!!!
My pleasure Nelya! I’m glad you love the recipe! Thanks so much for sharing 🙂
Can you replace green onions with regular onions, since I don’t have green onions on hand
Hi Yana, yes that would work with finely minced regular onion. I hope you love the recipe!
I just made these, and I don’t even post comments, but I am now. These are GREAT.
I actually used dried onions to help absorb more water and then let the mixture sit for 15 minutes or so, and then topped with some sour cream after they cooked.
They came out SOOOO GOOOOD, that we’re getting more zucchini next trip to the store.
Keep up the GREAT work.
Thank you Bill! I’m really happy to hear how much you enjoy this recipe! Thanks for sharing your fantastic review!
Just made these for lunch! Yummy and so quick and easy.
Thank you for the great recipe!
Linda
You’re welcome Linda! I’m glad you love the recipe! Thanks for sharing your fantastic review!
Can the zucchini fritters be frozen?
Hi MK, I think it would work well to sautee them then bring too room temp and freeze with sheets of parchment or wax paper between layers so they don’t stick together. Thaw and sautee again on the skillet until hot on the inside and slightly crisp on the outside.
Natasha! Thanks so much for this recipe. I made them today and ate about 10 while frying them. (Feel guilty now)::))
It was actually the first time ever that they turned out great, all other times it was just not right. But thanks to your recipe my whole family enjoyed them much. Thanks
LOL! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing Helen!
I tried the recipe and I must say, they turned out utterly delicious! I added to the mix some finely cut leek and citrus pepper (lots!) and they were smelling amazing and tasting great! Thank you for the recipe.
And yeah – it is crucial to drain that zucchini out of water. It has so much of it!
I love the idea of adding leek and citrus pepper. Yum!! Thank you for sharing your wonderful review!
Good start to the recipe idea, but I might work to make it a little more exciting. My husband suggested some diced jalapeno in the mix. I also added some smoked paprika to it. I topped with cottage cheese. Good basic recipe. Make sure you squeeze the water out!
Those are some great suggestions Stephanie 😀. We have zucchini and jalapeños in the garden so I will put your method to the test.
Elizabeth, having them break apart and being too mushy is generally due to not squeezing out enough water. It helps to squeeze grated zucchinis with tight fistfuls but to get even more out, you can use a cheesecloth. I sure hope that helps for next time. We have had similar things happen as we have made this recipe countless times and generally it is due to not squeezing out enough water.
A technique I use with spinach is to put it in a colander and press down on it all over with a flat bottomed glass (or anything similar).
I was looking for an easy receipe for zucchini fritters, found your site and tried them tonight, well I can’t stop eating them, my boyfriend wanted to make sure he had enough for a snack at work, need to make more tomorrow, thank you for the receipe
Lucy, that’s so great! It sounds like you have a new favorite 😁.
I used pancake flour instead. They rose better also added garlic and shredded cheese. Love the recipe
Those modifications sound really good! Thanks for sharing 🙂
This recipe is So Dang Good! We’ve made it over and over and really enjoy it every time. I love the twist on traditional diruni. Thanks so much for sharing Natasha!
I’m so happy you love them! 🙂
Hello. Im wondering if these can be frozen? then reheated in either skillet or oven? have you tried it before? Thank you
Emilya, I haven’t tried freezing them before, but it should work fine with cooked fritters. Let me know what you end up doing
wow these are soo good!! ive been looking for a alternative to deruny and these are pretty darn close! and only 21 calories for one fritter!! i can eat 10 of them and still not cheat on my diet! 🙂
I’m so happy to hear that! Thank you for sharing your great review!
21 calories? Did you take into account the olive oil and sour cream?
I enjoyed the recipe and making this for the first time was fun. I did however had to tweak it a lil bit by adding 1tbs of paprika, garlic powder, and onion powder. Plus 1/4cup of parmesan cheese since I didn’t wanna add anymore salt. Overall, it came out great. Thank you.
Thanks so much for sharing that with us! 🙂
Tastes great with cottage cheese too
Thank you for sharing that with us! 🙂
Hi! Thank you so much for posting such a wonderful (and easy!) recipe! I love the step by step instruction you include. I came across your site by accident, and I’m so glad I did! I have a very picky toddler on my hands, and when I made these for him, he loved them! Question: have you tried grating cheese into the mixture? Also, is it ok to let the zucchini air dry after squeezing out the water?
I’m so happy to hear that your picky toddler enjoyed the recipe! That is just the best feeling for a parent, isn’t it?! Thank you for sharing that with us :). I haven’t tried grating cheese into it but if you do, I would suggest watching how much salt you add to the mixture since cheese adds some salty flavor. I think it could work – you’d get a little bit of a cheese crust on the outsides would would probably taste great. I added cheese to my chicken fritters and it turned out quite good! You could let the zucchini sit for a little bit although I don’t think it is necessary. Are you trying to get more water out of them by doing that?
Hi Natasha
Can I put them in the oven instead of frying? Should I flip them over while in oven? What temperature and how much time for each side?
Thank you
Hi Nina, without trying them in the oven myself, I can’t really guess how long to cook them for. I’m not sure they would work well in the oven. Heating them on the skillet in some oil, helps to keep them together and not fall apart.
Sometimes my mom would add some zucchini along with the potatoes to diryni. I never thought of making all zucchini patties. Will be trying it sometime! 🙂
Let me know how they turn out 😀.
Do you know how many calories there are per serving? What is a serving? Thank you!
I don’t typically include calorie counts, but if you go to caloriecount.com you can plug in the ingredients and servings and figured out pretty easily that way. I hope that helps!
That looks really relish, I will have to try it
Thanks Jeanne! It’s one of our favorite breakfast recipes (my son especially loves them).
I have made this recipe today and your Ukrainian borscht recipe last week and am so impressed. I am not the best cook in the world but have vegetables from my garden to use and found your site by accident. I have never made borscht before and it tasted as good as my Polish/Ukrainian mother’s who’s cooking was impeccable. Thank you so much for sharing your recipes with such detailed instructions and testing them thoroughly as well as replying back to your reviewers. This is a much more reliable recipe site than most out there and I will keep trying your recipes.
Thank you so much Teresa! Your comment really blessed me :). I’m so happy you found my site and welcome!
Hello!
Would yellow squash work instead of the green zucchini? Thanks!
Yes. 🙂 We’ve done it with either one or a mix of both.
These are amazing!! Delicious!! Thanks for the recipe!!
You are welcome Sandi :). We been making them for breakfast on weekly bases.
While making this I noticed about 1/2 cup of corn in frig. I added that and 1/2 cup of shredded cheddar to the mixture. Made a nice dinner side dish. I served it with plain yogurt. Very good.
Those additions sound delicious! Thank you for sharing that with me 🙂
Our zucchini is ripening by the day. They are various sizes, so can you tell approximately how many cups 2 lbs. make? I don’t have a scale. Also, instead of green onions and sour cream, would chives and plain yogurt work as well? Thank you.
It’s approximately 1 large or 2 medium zucchini. Yes, those substitutions should work just fine 🙂
Yummmmmmm! I agree! They do taste like dranchiki! Taste of childhood! I was a good girl and sampled only three while making them…;) you always do such a wonderful job of making your meals so picture-perfect!
Only three? Wow, now that is impressive! LOL
Just made these for my little one and she loved them!!! Thank you!
That’s so great! 🙂
Thanks for the recipe. 🙂
Good easy to follow instuctions. My fritters turned out perfect, they looked just like yours did in the picture. (That doesn’t happen often when I attempt to follow recipes lol.)
Your comment makes me so happy. I love that! I’m the same way and it’s so hard to find a good source for recipes where you aren’t like – did they REALLY test this before posting it? Ok, I kinda sound like I’m tooting my own horn, but I’m seriously happy about your comment 🙂
These were delish! I cooked them in my waffle iron with bakers joy to keep them from sticking and they were perfect! Crispy outside and creamy inside.
I love the idea of making them in the waffle iron! Was it the kind that makes smaller waffles or the big belgian waffles? Anyhow, it’s brilliant!
Natasha, how did you avoid these sticking to a skillet? I’m making them right now and they are turning out a mess:(. I did use regular onions not green ones, but everything else is the same. Not sure what I’m doing wrong…
Hi Zhenya, are you using a good non-stick skillet? You might turn the heat down a little if they are scorching quickly and definitely try an un-scratched non-stick skillet. The onions shouldn’t make that much of a difference unless you grated them in with their juice; then it might make the whole mixture too juicy. Does the texture of your fritters look the same as in the photos?
Natasha, it was the skillet! I was using my AllClad which works great for most everything else. As soon as I switched to cast iron–problem was solved! Thanks!
I’m so glad you figured it out 🙂
i thought you aren’t supposed to fry using olive oil? it’s only safe up to 375 F. when you fry you definitely go over that temp.
I use an extra light olive oil which has a better heat resistance. You definitely wouldn’t want to use extra virgin olive oil. You can use other oils. I just prefer this one.
Maybe this has already been asked, but can i use yellow squash? I just have a lot of it right now and was wondering if I could use that in this recipe.
I think the yellow squash (I call them yellow zucchini) would work well. Follow the same instructions 🙂 enjoy!
I made them with the yellow zucchini just now and they turned out just as yummy 🙂 thanks Natasha!
I’m so happy you loved them 🙂 Thanks for reporting back 🙂
We are still making these too big, but so what. Had these with left over pot roast last night. Great with sour cream. Excellent side dish. Thank you.
You’re making me so hungry!! I could go for an oversized zucchini fritter right about now 😉
My husband and I LOVE this recipe! We’ve made it multiple times and can’t get enough of it. We like eating it with salsa and the sour cream you mentioned. We make these to go with my chicken alfredo, it’s a nice change to a salad.There are delicious and a great way to use up our zucchini during the summer months.
Thank you for such a great review Rebecca :). My mom has lots of zucchini every year so we make these quite a bit.I can’t wait till summer again.
I know that I’m late to the party, but these are great! Must have have made mine too large because I only got 7, but they disappeared fast. Nice variation from potatoes.
Wow they must have been big ones! 😉 I’m so glad you enjoyed the fritters. It doesn’t even feel like eating a vegetable, right? 🙂 My son loves these!
Wow, I’m trying them tomorrow. Thank you Natasha!
I hope you love them!
I have to agree that these are one of my favorite breakfast items as well! Great recipe 🙂
http://bythesparklingsea.wordpress.com/2013/09/02/zucchini-fritters/
Oh that sauce looks really good. I’ll have to give it a whirl! Thanks for sharing!
I add Italian style breadcrumbs to the flour as well as garlic salt in place of plain salt.
I just picked some zucchini out of the garden, this gives me a great idea for tomorrows’ lunch :). Thanks Sara.
as per other comments, doubled recipe, added carrots and some dill….squeezed out tons of water and they were amazing, did these at mamas house since she still has 9 kiddos plus two toddlers of my own running around and they were gone in no time, literally. thank you!
Oh goodness the carrots and dill do sound very good! I’m so glad you and the kiddos enjoyed the fritters 🙂
My husband grew up in Kiev, moving to the US at the age of 18. His baba gave me a stack of recipes in Russian but I am still struggling with the cyrillic alphabet so I have not been able to read them much less cook from them. I really appreciate this website and that you have easier versions of the traditional recipes, it makes some of his traditional foods easy enough to make they could actually become things we eat regularly! We really enjoyed finding a use for all the zucchini from the garden that was inspired by traditional Russian/Ukrainian flavors. He loved this recipe and I was shocked at how easy they were to make! Thank you!
That’s awesome!! I’m so glad you enjoyed this recipe and hope you find many more new favorites! 🙂 I struggle a little with translating stuff. I can read the Cyrillic alphabet but I don’t’ always comprehend what I”m reading!! 🙂
I was looking for a recipe to use up some zucchini I had on hand and I found your recipe! I made them for my 4 year old daughter and she loved them! I gave her the choice of three dips…..ketchup, sour cream and maple syrup. I had them with sour cream and they were delicious!!!!
We love them best with sour cream. Isn’t this the best way to get kids to eat veggies? 🙂
Natasha, thank you for posting this. I got inspiration to make some of my own and post it on my own food blog – and I put a link to your blog in my post 🙂 Hope you don’t mind! Your pictures are beautiful, by the way. I loved the step-by-step pictures.
Thank you Amie :).
Made these for dinner today, they were delicious 😀 We loved them! I found they cook (fry) much faster than the potato ones. Followed your instructions to a “T” and they weren’t soggy at all. Hubby said they taste the same as the potato ones, but I thought they had their own unique taste (similar, but not identical). So good!
And healthier too! That’s definitely a plus! 🙂 My son enjoys them too and he’s not a fan of the potato ones 😉
Perfect timing that I found your blog!! These sound delicious and are going to be dinner tonight!!
I’ve only had squash coming in for the past 2-3 weeks and I’ve been already just overwhelmed by what to do with all of it!!
P.S. The last time I tried a similar recipe, they came out flat and soggy, so I’m very excited to see the rave reviews here…
Welcome to the blog Leea :). Very important step is to squeeze as much juice as you can from the zucchini. I hope you love the recipe.
Spasibo bolshoi! These were amazing. Even my husband, who doesn’t care for zucchini, ate four! Thanks for sharing.
That’s great! Thanks Lauren for the great review! 🙂
Thank you Natasha! Ochen Vkysno:)) Love these zucchini fritters!!!
Instead of onions I put sauteed sweet onions and also fresh dill. tastes amazing. My toddlers love them!! I like your version too.
ooh that sounds wonderful. I’ll have to try your variations. Thanks Lana!
These were quick & easy to make plus truly amazing even my 2 year old loved them
Great, getting kid’s approval, gives me double satisfaction :).
Yum!! Both of my siblings hate vegetables, and they didn’t believe that (after eating them) that they were made out of zucchini! Delish!
Awesome, I’m glad it worked :).
I just discovered your web site and I felt in love with it! I’m not big of a cook but your recipes are so simple to understand and photos help a lot! (I’m more visual :)) I made zucchinis today and they were delicious! Thank you!
Welcome to the site Irina, I hope you will find many new favorites 🙂
Love your website, I just found it and will be refering to it often. I make these sweet for breakfast often.
Welcome to the site Angel, I hope that you will find some new favorites 🙂
Oh yumm! I love sweet potato 🙂 thanks for the tip and where do you buy egg replacer?
Lovely blog! These look amazing. We love fritters at our house. They’re great for hiding veggies in for my sons. Although I’ve added zucchini to fritters before, I haven’t tried a pure zucchini version. My mum grows zucchini in her garden and she often gives me a bag full, so I’ll definitely give these a try.
This is one of our favorites zucchini recipes, I hope it will become yours as well.
Made this today! Amazingly delishes!:) thanks for the recipe! :]
I’m so glad you liked the recipe 🙂 You’re very welcome.
Just made these for breakfast this morning. I loved them and my husband says: “dobra shtuka” 🙂 So thanks, for another great recipe!
“Dobra shtuka” :D, I like that compliment. I’m glad that you loved it.
Going to try your version because mine keep coming out soggy no matter how much liquid I squeeze out.
Let me know how they will turn out Masha 🙂
This was surprisingly good. Much more healthier then the ones with potatoes. Thanks
These look awesome.. Need to make some asap.. thanks for sharing!
You’re welcome! We just finished a batch. 🙂 so so yummy
I wish I’d seen this recipe while my garden was in rapid-fire mode with zucchinis! Guess I’ll have to wait until grocery shopping time
What state are you in that your zucchini aren’t growing anymore? I’m in Idaho and its still growing like weeds! 🙂
Ps I love your blog! Looks like we have similar taste in food! 🙂
I live in Canada in Toronto, I planted mine pretty early though! Thanks 🙂
Made these yesterday and they turned out delicious! My husband who doesn’t even like zucchini, really liked these fritters and ate almost all of them:) Thank you for your blog, your recipes always turn out great!
You are very welcome Vita. I can say to same thing about my husband 😀
Zucchini Fritters are SO good! They do remind me of potato pancakes which are my weakness:). I love how crunchy they are but soft on the inside. The taste is awesome too.
These were delicious. Thanks for the recipe 🙂 I also added fresh dill.
Perfect! Dill makes everything taste more Ukrainian 🙂
Wow, thanks for another great idea! And just in time too! We just harvested a wheelbarrow-full of zuccinni this past weekend, and I was running out of ideas what to do with it. We like to toss them on the grill when we’re grilling steaks. We also make “green pancakes’, but they turn out more like pancakes than fritters. Noting that you squeeze out the excess water, I realized what we havent been doing. I’ll try your recipe next time. Thanks
Yep zucchini are growing like crazy at my moms house too. I hope you love this recipe. It’s a very tasty way to use up zucchini 😉
Natasha, i have your blog saved in my favorites, i have been following it for awhile and i LOVE it!!! This seems like a great recipe to have for when (and not only of course) my baby will get more teeth(he is 8 months now still doing jar food). Its a challenge raising babies and trying to make the right food choices so they can grow up healthy and learn to like healthy food like we did in the Old Country. I am in Florida and not close to anywhere where there are Russian people so i am going to have a tougher time introducing these foods but i will do my best .
Yes it’s definitely tough, especially if you have a picky eater on your hands; you just do the best you can 🙂
Maybe when you have a minute one day you can post like a kids/babies blog with your experience on making healthy food and getting them to like it.Especially Russian/Ukrainian heck ANY ethnic food…That would be awesome . i did read your blog entry in regards to packing healthy food for a road trip and it was great !
Hey alexis where in florida do you live? I moved to florida last year and live in melbourne. Its so unusal for me as well not having or living by a large russian community like im used to.
I’m going to make them for a dinner side dish tonight. They sound good.
Let me know what you think Beau 🙂
They were a huge hit! I changed it up a little because I didn’t happen to have as much squash as I needed. I used 2 little zucchinis, 2 little yellow squash, the onion, and some shredded carrots. I think the carrots were good because it gave them a little sweet hint. At any rate they were gobbled up by my company.
Oh, I’ll have to try your variations. Sounds great!
This is exactly how my grandma makes them. Zucchini, graded onion and carrots. Oladushki iz kabachkov. 🙂
Does your grandma puts raw onions and carrots in the mix or does she saute them first? I should try adding onion and carrots, will be making it again today or tomorrow 🙂
She puts it raw right in the mix, along with zucchini. My mom also uses a food processor instead of grinding the onions, just strain them well. Another variation is to blend all the veggies together (that’s how we trick my kids into eating these) in a food processor, add a little more flour and and extra egg and make oladushki.
Natasha, I just wanted to let you know that I made your spartak cake for my husbands birthday today. It came out so good that nothing was left by the time the party was over. Everyone loved it and kept asking for the recipe. Thank you so much for all the work that you put into this blog. Hoping to get more dessert recipes. Thank you!
Sweet! (literally!) 😉 I was just saying to my husband that we need more cakes posted 🙂
i was just thinking about that….natasha you read my mind….i also have zucchini was wondering what to make with it….will make it today for lunch….and looking forward more cakes…..thanks!
More cakes are on the way Angie 🙂
Natasha, perfect timing posting this recipie!!
Wasn’t sure what to make for breakfast this morning… Had everything needed for this…. Turned out good! Even my 4 year old said he liked it :))
Oh that’s the best when the little ones like what we make 🙂 My son had a few bites too, but I’m thinking it was more because they were covered in sour cream 😉
Wow I am defenetly trying these tomorrow, seems very easy…,I alredy bought zucchini!!!
Let me know how they turn out Lana 🙂