Trim the ends from zucchini. Coarsely grate the zucchini. Place in a colander and squeeze out as much excess moisture as possible. Transfer to a bowl. Stir in self-rising flour, parmesan, shallots, egg, parsley, oregano, salt and nutmeg.

Heat 2 teaspoons olive oil in a non-stick frying pan over medium-high heat. Drop four 2-tablespoonful measures of zucchini mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with 2 teaspoons olive oil and remaining zucchini mixture.

Serve with a spicy tomato relish.