Start by washing and trimming the zucchini, then grate them using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel.

In a large mixing bowl, combine the drained grated zucchini with beaten eggs, oat flour, and grated Parmesan cheese if desired. Add Greek yogurt, minced garlic, dried oregano, salt, and pepper. Mix until combined.

Heat a non-stick skillet over medium heat and add enough olive oil to coat the bottom. Allow the oil to heat until shimmering.

Scoop about two tablespoons of the batter and shape it into a patty. Place in the skillet without overcrowding.

Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes until crispy and cooked through.

Transfer to a plate lined with paper towels to drain excess oil. Serve warm with Greek yogurt or tzatziki.