Wash two medium-sized zucchinis, grate them and squeeze out excess moisture using a kitchen towel.

In a bowl, mix grated zucchini with eggs, oat flour, and optional Parmesan cheese. Add in yogurt, garlic, oregano, salt, and pepper, and stir until combined.

Heat a non-stick skillet over medium heat and drizzle in olive oil. Wait until the oil is hot.

Scoop 2 tablespoons of the batter and place it in the skillet. Flatten the mounds into patties.

Cook fritters for 3-4 minutes until golden brown, flip and cook for an additional 2-3 minutes.

Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Serve warm with preferred toppings.