Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside

Using the grating attachment on your food processor or the large holes of a box grater, grate the zucchini. Pop it into a sieve and set over a large bowl or in the sink. Sprinkle it with a pinch of salt and let it sit for about 10 minutes to release some of its water

After 10 mins place the zucchini in a nut milk bag or clean dishtowel, and squeeze well to remove as much water as you can. Once you think you have squeezed it all out, squeeze some more - it needs to be really dry

Place the dried zucchini in a mixing bowl. Add in the flour, chopped onion, garlic, spring onions, lemon zest, crumbled feta, egg, salt and pepper and mix well

Wet your hands (to prevent sticking) and form little balls/poppers using a heaped teaspoon of mixture at a time. You should be able to get about 25

Bake the poppers for 15 mins, flip over and bake for another 15 mins until golden and crispy

Remove from the oven and let cool on the baking sheet for 3-5 minutes before serving