Wash and trim zucchinis, then grate into fine pieces using a box grater or food processor. Transfer to a clean kitchen towel and twist to squeeze out as much water as possible. This is crucial for crispy fritters.

In a large mixing bowl, combine drained zucchini, eggs, oat flour, Parmesan cheese, Greek yogurt, minced garlic, herbs, salt, and pepper. Stir until mixture is thick and cohesive. If too wet, add extra tablespoon of flour.

Heat a 10 or 12-inch non-stick skillet over medium heat. Add olive oil and let pan heat for 1-2 minutes until properly hot.

Scoop 2 tablespoons of batter per fritter, shape into small patties about 1/2-inch thick, and place in hot skillet. Flatten slightly with spatula. Leave at least 1 inch between fritters and don't overcrowd the pan.

Cook for 3-4 minutes on first side until deep golden brown. Flip carefully and cook 2-3 more minutes on second side.

Transfer cooked fritters to paper towel-lined plate to absorb excess oil. Serve hot for best texture.