There is nary a cuisine that doesn’t include allium vegetables. Onions, garlic, leeks, shallots, and scallions are all members of the Allium genus, and are fundamental to so many dishes that cooking without them would be challenging.
Also called green onions, scallions are a milder member of the allium family, which includes onions and garlic. After trimming off the root tips of the white ends, both the white base and hollow green stalks can be chopped and added to a wide variety of foods, from egg dishes to stir-fries to pizza and more. The dark green ends are delicious chopped and added raw to salads and grain or rice dishes.
Adapted from Vegetarian Cooking for Everyone
3–4 zucchini, grated
1 cup of fresh corn (approximately), cut from the cob
Egg, 1 large or two small, beaten
1/2 bunch green onions, thinly sliced, white part and a little of the green
Garlic clove, 1 large or two small, minced
1/2 cup parsley, chopped
Sliced lemon for garnish