Grate two medium-sized zucchinis and squeeze out the excess moisture using a kitchen towel.

In a mixing bowl, combine drained zucchini with beaten eggs, oat or almond flour, Parmesan cheese, Greek yogurt, minced garlic, and herbs. Season with salt and pepper.

Heat a non-stick skillet over medium heat and add olive oil, allowing it to shimmer.

Form patties using about 2 tablespoons of the mixture and place them in the skillet, ensuring space between each fritter.

Cook fritters for 3-4 minutes until golden, then flip and cook for an additional 2-3 minutes on the other side.

Transfer cooked fritters to a paper towel-lined plate to absorb excess oil and serve warm with optional toppings.