Begin by washing and trimming the ends of two medium zucchinis. Using a box grater or food processor, grate the zucchinis until they are finely shredded.

Transfer the grated zucchini into a clean kitchen towel or cheesecloth. Twist the cloth to gather the shreds, then squeeze firmly to extract any excess moisture.

In a large mixing bowl, combine the drained zucchini with two eggs and half a cup of oat flour. Add in a quarter cup of grated Parmesan cheese, a quarter cup of Greek yogurt, minced garlic, dried oregano, salt, and pepper. Mix thoroughly until a thick batter forms.

Place a non-stick skillet on the stove and preheat it over medium heat. Drizzle with olive oil to create a light coating.

Scoop out about 2 tablespoons of the batter and shape it into a patty. Place the fritter gently into the hot skillet.

Let the fritters cook for approximately 3-4 minutes, or until you notice a golden-brown crust forming on the bottom. Flip each fritter and cook for an additional 2-3 minutes until equally golden and crispy.

Transfer the fritters to a plate lined with paper towels to absorb excess oil. Serve warm with Greek yogurt or fresh herbs.