Cut and Boil the Zucchini: Start by cutting the zucchini into large chunks. Bring a pot of salted water to a boil, add the zucchini, and cook for about 10-12 minutes until the zucchini is tender. Be careful not to overcook, as you want the zucchini to hold some texture.

Drain and Squeeze: Once the zucchini is cooked, drain it in a colander and let it cool slightly. After cooling, use your hands or a clean kitchen towel to squeeze out as much water as possible. This step is crucial to prevent the croquettes from becoming too soggy.

Mash the Zucchini: Transfer the drained zucchini to a large mixing bowl and mash it with a fork or potato masher. It should have a somewhat smooth consistency but still retain some texture.

Add the Seasonings and Cheese: To the mashed zucchini, add a pinch of garlic powder, 1 teaspoon of chopped fresh parsley, and ½ cup (50 g) of grated Parmigiano Reggiano or Parmesan. Mix everything together until well combined.

Add the Eggs and Bread Crumbs: Crack two eggs into the zucchini mixture and stir well. Gradually add about ¾ cup (90 g) of bread crumbs to the mixture. The bread crumbs will help bind the mixture together. You want the consistency to be firm enough to hold its shape, so adjust the bread crumbs as needed.

Season to Taste: Add salt and freshly ground black pepper to taste. Give the mixture a final stir to ensure everything is evenly distributed.

Form the Croquettes: Using your hands, take small portions of the zucchini mixture (about the size of a golf ball) and shape them into oval or round croquettes. You can flatten them slightly for even cooking.

Prepare for Frying: Place the shaped croquettes on a tray or plate. If the mixture feels too soft, refrigerate the croquettes for about 15-20 minutes to help them firm up before frying.

Heat the Oil: In a deep frying pan or heavy-bottomed pot, heat enough peanut oil to deep-fry the croquettes. The oil should be heated to around 350°F (180°C). To check if the oil is ready, drop a small piece of bread into the oil—if it sizzles and turns golden within 30-40 seconds, the oil is ready.

Fry the Croquettes: Carefully place the croquettes into the hot oil, making sure not to overcrowd the pan. Fry them in batches for about 3-4 minutes on each side, or until they are golden brown and crispy.

Drain the Croquettes: Once the croquettes are golden and crispy, use a slotted spoon to remove them from the oil. Place them on a plate lined with paper towels to drain any excess oil.

Serve Hot: Serve the zucchini croquettes hot, garnished with fresh parsley or a sprinkle of Parmesan cheese if desired. These croquettes are great on their own or paired with a dipping sauce like marinara, tzatziki, or aioli.