Grate the zucchini and squeeze out excess moisture using a kitchen towel or cheesecloth, and set aside.

In a mixing bowl, combine drained zucchini with eggs, flour, Parmesan (if using), Greek yogurt, minced garlic, herbs, salt, and pepper. Stir to form a thick batter.

Preheat a non-stick skillet over medium heat and add olive oil. Ensure an even coating.

Scoop about 2 tablespoons of the mixture and flatten into patties. Cook in the hot skillet for 3-4 minutes per side until golden brown.

Remove cooked fritters and drain on paper towels. Serve warm with Greek yogurt or your favorite dip.