Line a 16" x 12" baking pan with parchment, and brush or spray the parchment with olive oil
Using a food processor or a box grater, shred zucchini and sprinkle it with salt.
Put the grated zucchini in batches in the center of a couple of layers of cheesecloth, or use a clean kitchen towel. Form a "bag" around the zucchini and really squeeze as much water as you can from it. You want the zucchini to be as dry as possible. Let the zucchini sit in a strainer while you prepare the rest of the ingredients. When as much moisture as possible is removed, you should have about 2 cups of zucchini, but a little more or less will be fine.
In a large bowl combine eggs, Parmesan, garlic, onion, basil and pepper
After giving the grated zucchini one more squeeze, in batches, add it to the Parmesan mixture and stir well to combine.
Stir in the chickpea flour, combining thoroughly
Form the batter into 12 balls (each ball will be a little less than ¼ cup)
Put the balls, evenly spaced, on the prepared baking sheet and flatten with the back of a spoon to form patties
Bake in the center of the oven for 12minutes
Flip the patties and bake 12 more minutes
Garnish with parsley and serve hot or allow to cool and refrigerate.
If you're using a food processor, it's handy to grate the Parmesan first, set aside, and then grate your zucchini.If gluten is not an issue for you, you can substitute all-purpose flour for the chickpea flour. However, you may want to give the chickpea flour a try. It adds a slightly nutty flavour and great texture. It's also much more nutritious, being high in protein and low in calories.Because I used parchment, it may seem like the oil is unnecessary, but its purpose is to help crisp the fritters and turn them golden, so be sure to use it.