This is the recipe we use for wild mushrooms and call them pizzarelles. Mark just changed the recipe to use zucchini instead. I love them and devour as he is making them, and then grab a few from the fridge later. They don't last very long.
The zucchini is shredded and must be drained and toweled or they are too soggy. Adjust with more bread crumbs if too runny or start with one or two less eggs. Mark makes them often and adjusts but I asked him to try measuring.
Recipe is .jpg file so you can click on, right click and print if you want to, or save.