Prepare the zucchini by washing thoroughly and shredding into fine pieces using a box grater or food processor.

Remove moisture from the grated zucchini by placing it in a clean towel and squeezing out excess water.

In a large bowl, mix the drained zucchini with eggs, oat or almond flour, Parmesan cheese (if using), Greek yogurt, minced garlic, and herbs until smooth.

Heat a non-stick skillet over medium heat with about 2 tablespoons of olive oil until shimmering.

Shape 2 tablespoons of the zucchini mixture into a patty and place it in the skillet. Repeat to create more fritters, ensuring they have space.

Cook each fritter for 3-4 minutes until golden brown, then flip and cook the other side for 2-3 minutes.

Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.

For a healthier option, preheat the air fryer to 400°F, place fritters in a single layer, and cook for 8-10 minutes, flipping halfway.

Serve the crispy zucchini fritters hot, optionally garnished with Greek yogurt or sliced avocado.