1. Wash zucchini and trim off ends. Use a box grater to shred zucchini.

2. Place shredded zucchini in a big bowl and add ½ tsp of salt. Let sit for 10 minutes.

3. In a separate bowl, mix the chickpea flour, oat milk, and black pepper. Whisk together until well combined, and no lumps remain.

4. Squeeze out excess water from shredded zucchini using your hands, or with cheesecloth.

5. Add chickpea mixture to your zucchini and stir until all well combined.

6. Heat the oil in a large skillet over medium-high heat.

7. Add the zucchini mixture a heaping tablespoon at a time, flattening with the back of the spoon.

8. Sauté for 2-4 minutes per side, until crisp and golden brown.