Start by washing the zucchini thoroughly and trimming off both ends. Shred it into fine pieces and squeeze out excess moisture using a clean kitchen towel.

In a large mixing bowl, combine the grated zucchini, fresh eggs, oat flour, grated Parmesan cheese, Greek yogurt, minced garlic, oregano or thyme, sea salt, and black pepper. Mix until cohesive.

Heat a non-stick skillet over medium heat with a drizzle of olive oil for 1-2 minutes.

Form small patties with about 2 tablespoons of the batter and place them into the skillet.

Fry for 3-4 minutes until golden brown, then flip and cook for an additional 2-3 minutes.

Transfer cooked fritters to paper towels to absorb excess oil, and serve warm with Greek yogurt or tzatziki.