Sauté onions in a skillet until tender; add zucchini and heat for 5 minutes, stirring frequently. Remove from heat and set aside. Pour eggs into a large mixing bowl; mix in onion mixture. Stir in bread crumbs and parsley; set aside. Pour 1/4-inch depth oil into a 12" skillet; heat until hot. Drop spoonfuls of zucchini mixture into hot oil until golden on both sides; drain.
From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.