Place grated zucchini in a colander and sprinkle with salt. Let sit 10 minutes.

Squeeze zucchini in a clean towel to remove excess liquid.

In a bowl, mix zucchini, eggs, flour, Parmesan, green onions, garlic, and black pepper until combined.

Heat a skillet over medium heat with enough olive oil to coat the bottom.

Scoop mixture into the skillet and flatten slightly to form fritters.

Cook 3–4 minutes per side until golden brown and crispy.

Transfer to a paper towel-lined plate and serve warm, garnished with herbs if desired.