Using a box grater, finely shred the zucchini, then add the shredded zucchini into a colander with a dish underneath and season with salt, let it rest for 10 minutes, then transfer into a cheesecloth and squeeze out all the water

Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) olive oil

After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 3 minutes and the onions are slightly translucent, add in the shredded zucchini, continue to mix together

Once the zucchini is lightly sautéed, about 4 minutes, add in ¼ cup (30 grams) of flour, mix continuously for 2 minutes, then slowly add in the milk while mixing continuously

Once all the milk has been added and you've ended up with a thick paste, turn off the heat, add in the shredded cheese, and season with salt & pepper, mix together until well mixed

Transfer the mixture into a bowl and let it cool, then cover with saran wrap and add to the freezer for at least 30 minutes, 1 hour preferably

In the meantime, add ½ cup (60 grams) flour into a shallow bowl, crack the eggs into a separate shallow bowl, season with salt & pepper and whisk together, and add the bread crumbs into a third separate shallow bowl

Once the zucchini mixture has hardened up, at least 30 minutes in the freezer, start shaping the croquettes, grab a spoonful of the mixture and shape it into a cylinder, about the size of an egg, squeeze the mixture in your hands if you have to to ensure the ingredients are well bound together

Coat each croquette, first in the flour, then into the egg wash, and finally into the bread crumbs

Heat the same fry pan with a medium heat and add in 1 cup (240 ml) virgin olive oil

After a couple of minutes, add the croquettes into the pan, all in a single layer and evenly spaced out, fry for 3 to 4 minutes per side or until golden and crispy, then transfer into a dish with paper towels

Serve the croquettes hot or at room temperature, garnished with fresh parsley, enjoy!