Wash two medium-sized zucchinis thoroughly under cool water. Grate the zucchini into a large mixing bowl.

Squeeze out as much moisture from the zucchini as possible using a clean kitchen towel.

In the same bowl, add two eggs, 1/2 cup oat flour, 1/4 cup grated Parmesan (if using), 1/2 cup Greek yogurt, 2 minced garlic cloves, and a sprinkle of dried oregano or thyme. Season with sea salt and black pepper to taste, mixing until thick batter forms.

Heat a non-stick skillet over medium heat and add about 2 tablespoons of olive oil, allowing it to heat until it shimmers.

Scoop about 2 tablespoons of the batter and shape it into a patty, placing it in the skillet and flattening slightly. Repeat, ensuring fritters aren’t overcrowded.

Cook each fritter for 3-4 minutes until the edges are golden brown. Flip and cook for another 2-3 minutes.

Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Serve warm with Greek yogurt or tzatziki.