Shred the zucchini and add to a fine mesh strainer. Add 1/2 tbsp kosher salt and stir to combine the salt and zucchini together. Let sit 10 minutes over the sink to drain, stirring occasionally

Meanwhile, combine the garlic, parsley, green onions, salt, pepper, and lemon zest together in a medium mixing bowl

Once the zucchini has sit for 10 minutes, press down firmly with your hands or a wooden spoon on the zucchini to drain the liquid. Do this over a large bowl or the kitchen sink. Keep pressing until you extract as much liquid as possible

Wrap the shredded zucchini in a kitchen towel and wring the mixture out over the sink. You should extract even more liquid at this point. For 6 cups of shredded zucchini, I extracted about 2 cups of water

Add the shredded zucchini to the other ingredients in the medium mixing bowl. Stir gently to combine

Add the flour and cornstarch to the mixture and stir again

Finally, add the two beaten eggs and incorporate well

Heat the oil in a large skillet over medium to medium high heat until shimmering. Form the zucchini fritter mixture into small patties - about the size of a hamburger - and add them to the oiled pan

Lightly pan fry the fritters for 4-5 minutes on one side or until golden brown. Flip and saute for an additional 3-4 minutes on the other side

Transfer the fritters to a paper towel lined plate once fried and continue with the remaining mixture. Serve warm with a dollop of Greek yogurt or tzaziki sauce