Begin by grating two medium zucchinis using a box grater or food processor. Once grated, place the zucchini in a clean kitchen towel or cheesecloth, twisting to squeeze out excess moisture.

In the bowl with the drained zucchini, add 2 beaten eggs, 1 cup of oat or almond flour, ½ cup of grated Parmesan cheese (if using), ½ cup of Greek yogurt, 2 cloves of minced garlic, and season with salt, pepper, and dried herbs like oregano or thyme. Stir until the mixture is well combined and forms a thick batter.

Preheat a non-stick skillet over medium heat and add a couple of tablespoons of olive oil to coat the bottom. Allow the oil to heat until it shimmers but is not smoking.

Scoop approximately two tablespoons of the batter and shape it into a patty with your hands, slightly flattening it. Place the formed fritter carefully into the hot skillet, continuing until filled with space between each fritter.

Fry the fritters for about 3-4 minutes on each side, flipping them gently when they turn a lovely golden brown. Cook until both sides are crispy.

Once cooked, transfer the fritters onto a plate lined with paper towels to drain any excess oil. Serve warm with a dollop of Greek yogurt or tzatziki and a sprinkle of fresh parsley or dill.