Grate zucchini and place in a colander. Sprinkle with salt and let sit for 10 minutes. Squeeze out excess moisture using a clean towel.

In a large bowl, combine the drained zucchini, eggs, flour, garlic, scallions, parmesan, pepper, and a little more salt if needed.

Heat olive oil in a skillet over medium heat. Scoop 2 tablespoons of batter per fritter into the pan and flatten slightly.

Cook each side for 3–4 minutes or until golden brown. Don’t overcrowd the pan—work in batches.

Remove from the pan and place on a paper towel-lined plate to drain.

Serve warm with sour cream, Greek yogurt, or your favorite dip.