Begin by grating two medium zucchinis using a box grater or food processor. Squeeze out excess moisture.

In a mixing bowl, combine the well-drained grated zucchini with two beaten eggs, minced garlic, herbs, and gluten-free breadcrumbs. Season with salt and pepper.

Heat a non-stick frying pan over medium heat and pour in enough oil to cover the bottom. Heat until shimmering.

Scoop the zucchini mixture and place it into the hot oil, flattening slightly. Fry for 3-4 minutes on each side until golden-brown.

Transfer the fritters to a plate lined with paper towels to drain excess oil before serving warm.