Parmesan Zucchini Patties

• 2 tablespoons vegetable oil
• 4 cups shredded zucchini
• 2 large onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 2 tablespoons chopped parsley
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground thyme
• 3 eggs, lightly beaten
• 1 cup crushed saltine crackers
• 1 cup grated Parmesan cheese
• 1/4 cup vegetable oil, or as needed
• 2 tablespoons grated Parmesan cheese, or to taste (optional)

1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir zucchini, onion, and garlic in hot oil until vegetables are limp and moisture evaporates, about 5 minutes. Stir basil, parsley, black pepper, and thyme into the vegetables; remove from heat. Transfer zucchini mixture to a large mixing bowl.
2. Stir eggs, crushed crackers, and 1 cup Parmesan cheese into the zucchini mixture until it binds together; shape into 14 3-inch patties.
3. Pour enough vegetable oil in a skillet to reach about 1/2 inch deep; heat over medium-high heat.
4. Cook patties, 3 to 4 at a time, in hot oil until well browned, about 2 minutes per side. Sprinkle with additional Parmesan cheese to serve.

vegetable oil, zucchini, onions, garlic, fresh basil, parsley, ground black pepper, ground thyme, eggs, crackers, parmesan cheese, vegetable oil, parmesan cheese

Taken from www.allrecipes.com/recipe/229461/parmesan-zucchini-patties/ (may not work)