Begin by washing and trimming the ends of your medium zucchinis. Grate the zucchini until you have a generous amount.

Wrap the grated zucchini in a clean kitchen towel or cheesecloth and twist to squeeze out excess moisture.

In a mixing bowl, combine the drained zucchini with eggs, oat flour, and grated Parmesan. Stir in yogurt, minced garlic, and herbs until well mixed.

Heat a skillet over medium heat and add olive oil to coat the bottom.

Scoop about 2 tablespoons of the zucchini batter, shape into patties, and place in the skillet without overcrowding.

Cook for 3-4 minutes until golden brown, then flip and cook for another 2-3 minutes on the other side.

Remove the fritters from the skillet and place on paper towels to drain excess oil before serving.