I recently posted a gluten free zucchini fritter. I like the lightness, however it is a bit flat not in taste but volume as fritters go. I was inspired by a recipe on a Food and Wine post by Kay Chun. She referred to the fritters as pancakes, like latkes. Bingo! why not shredded potatoes, mixed with the shredded zucchini, egg a bit of baking powder, fresh herbs and cheese (optional). Wow, the ultimate hash brown as my son-in-law referred to this creation. I must admit it is pretty awesome! Give it a try, I think it will be your new favorite. Remember to salt and drain in paper towels the potatoes and zucchini to make them as dry as possible.