• grater
• colander
• wooden spoon
• large bowl
• large baking dish or rimmed cookie sheet

• T olive oil
• 1 medium zucchini
• 1 t salt
• 1 small potato, grated
• ¼ c green onion, minced
• ¾ c pecans or walnuts, finely chopped
• 2 T parsley
• 1 t fresh herbs, minced (optional)
• ½ t baking powder
• ¼ t pepper
• ½ c flour

Grate zucchini, place in colander, and toss with salt.
Let sit for 20 minutes, then squeeze out excess liquid with a wooden spoon or your hands. Transfer to bowl.

Add remaining ingredients and mix well.

Spread and press evenly into baking dish (it should be less than an inch thick) and drizzle with a little more oil. Bake 20-40 minutes (depending on thickness), until brown and slightly crispy. Let cool slightly before cutting into pieces.

Serve hot, warm, or at room temperature.

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