Prep the oven and pan. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment and lightly brush or spray with olive oil.

Grate the zucchini. Use the large holes of a box grater. You should have about 4 packed cups.

Salt and drain. Toss the zucchini with 1/2 teaspoon salt and let it sit in a colander for 10–15 minutes. This draws out water so your fritters bake crisp.

Squeeze out moisture. Wrap the zucchini in a clean kitchen towel or several layers of paper towel, then twist and squeeze hard. Remove as much liquid as you can. This step is crucial.

Mix the wet and dry. In a large bowl, whisk the eggs. Add flour, Parmesan, breadcrumbs, green onions, garlic, herbs, remaining 1/2 teaspoon salt, pepper, and optional spices or lemon zest. Stir to combine into a thick batter.

Fold in the zucchini. Add the squeezed zucchini and mix until evenly coated. The mixture should be thick, not runny. If it seems wet, stir in an extra tablespoon or two of breadcrumbs.

Form the fritters. Scoop about 2 tablespoons per fritter onto the baking sheet. Gently press to form 1/2-inch-thick rounds. Leave space between each so the edges brown.

Brush and bake. Lightly brush the tops with olive oil. Bake for 10–12 minutes, then flip and bake another 8–10 minutes, until the edges are golden and the centers feel set.

Optional broil. For extra color, broil for 1–2 minutes at the end. Watch closely to avoid burning.

Serve. Let cool for a couple of minutes. Serve warm with a spoonful of Greek yogurt, a squeeze of lemon, and a sprinkle of fresh herbs.