How to cook

1. Make the parsley dipping sauce: In a blender, add the parsley and ½ cup oil and blend smooth. Fold parsley oil into yogurt until fully combined and season with salt and pepper. Set aside.

2. Make the nuggets: Using the most coarse side of a box grater, grate the zucchini into a colander. Season with 1 teaspoon salt and let sit for 10 minutes. Press the zucchini to drain excess moisture and transfer to a mixing bowl.

3. Mix in egg, flour and Parmesan.

4. In a large sauté pan, heat remaining oil. Portion patties into discs about 2 TB each and pan fry until golden brown, 4 to 5 minutes per side. Transfer the zucchini nuggets onto a paper towel-lined plate, season with salt and repeat frying process.

5. Dollop a dime sized amount of caviar on each nugget & serve hot with the dipping sauce on the side.