Zucchini Fritters with Poached Eggs

GRATE zucchini on coarse side of box grater. Place in colander; sprinkle with 1/2 tsp salt. Let stand for 30 minutes. Using tea towel, squeeze out and discard liquid.

STIR together zucchini, egg, 2 tbsp chives, flour, parsley, mustard, garlic, remaining salt and pepper. Stir in Parmesan cheese.

LINE baking sheet with parchment paper and spray lightly with cooking spray. Scoop 1/4 cup zucchini mixture and shape into thin patty; repeat with remaining zucchini mixture. Lay patties on parchment paper, 1-inch apart.

BAKE in 400° oven for about 7 minutes or until browned around edges. Turn over; cook for about 5 minutes or until golden and crisp.

MEANWHILE, in saucepan set over medium heat, pour in enough water to come three inches up side; add vinegar and bring to simmer over medium-high heat.

CRACK eggs into small dish; slide, one at a time, into simmering water. Cook for 3 to 4 minutes or until desired doneness.Remove with slotted spoon; blot on paper towels.

TOP zucchini fritters with poached eggs; garnish with remaining chives.