How to cook
Grate the zucchini, sprinkle it with salt and leave it to drain its juice for about 30 min.
Grate the carrot, chop the onion and parsley finely.
Once the zucchini is ready, squeeze it carefully with your hands to drain out any remaining juice and put it in a bowl. To it, add the carrots, parsley, onions, pinch of salt, stir and add the egg and flour. Knead well, add more flour if needed.
You need to get a mixture that's a little softer than mince used for meatballs. Heat the oil and form meatballs with moist hands. Drop them in carefully to fry, flip them over once ready to fry on the other side.
If you don't want them fried, you can arrange them onto baking paper in an oven dish and bake in a preheated oven until ready.