Wash and trim the ends off the zucchini. Use a box grater to finely shred them. Transfer to a clean kitchen towel and squeeze out moisture.

In a large mixing bowl, combine the drained zucchini with eggs, flour, Parmesan cheese, Greek yogurt, garlic, herbs, salt, and pepper. Stir until well combined.

Heat a skillet over medium heat and add a tablespoon of olive oil.

Shape about 2 tablespoons of the batter into patties and place them in the hot skillet without overcrowding.

Cook for 3-4 minutes until golden brown, flip and cook for an additional 2-3 minutes.

Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter.

For a lighter version, preheat air fryer to 400°F (200°C) and cook patties for 8-10 minutes, flipping halfway through.