Start by washing your zucchini thoroughly and trimming the ends. Use a box grater or food processor to shred the zucchini into fine pieces.

Remove excess moisture from the grated zucchini by squeezing it in a clean kitchen towel.

In a large mixing bowl, combine the drained zucchini with beaten eggs, oat or almond flour, and optional cheese. Stir in yogurt, minced garlic, chopped herbs, and season with salt and pepper.

Preheat a non-stick skillet over medium heat and add a drizzle of olive oil, allowing it to heat until shimmering.

Using a 2-tablespoon scoop, portion out the batter and shape each into a round patty. Gently flatten the patties slightly.

Cook the fritters for 3-4 minutes on one side until golden, then flip and cook for another 2-3 minutes.

Transfer cooked fritters to a plate lined with paper towels to absorb excess oil.

For a healthier option, air-fry the patties at 400°F for 8-10 minutes, flipping halfway through.

Serve hot, garnished with toppings like Greek yogurt or avocado, and enjoy!