Begin by washing and grating two medium zucchinis. Squeeze out as much excess moisture as possible using a kitchen towel or cheesecloth, then set aside.

In a large mixing bowl, combine the drained zucchini with two eggs, half a cup of oat flour, and optional grated Parmesan cheese. Add a dollop of plain Greek yogurt, minced garlic, and your chosen seasonings. Mix until a cohesive batter forms.

Heat a non-stick skillet over medium heat and drizzle in about two tablespoons of olive oil. Allow the oil to heat until it shimmers.

Using a scoop, take about two tablespoons of batter and shape it into a small patty. Flatten slightly before placing in the hot skillet, ensuring not to overcrowd.

Cook for 3-4 minutes on one side until golden brown, then flip and cook an additional 2-3 minutes until crispy.

Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Serve immediately, optionally topped with Greek yogurt or tzatziki and fresh herbs.