Grate the zucchinis on the large holes of a box grater, then place the shreds in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.

Add the drained zucchini to a mixing bowl and stir in the eggs, oat flour, Parmesan cheese, Greek yogurt, garlic, sea salt, black pepper, dried oregano, and chopped parsley until a thick batter forms.

Heat the olive oil in a large nonstick skillet over medium heat until hot.

Scoop about 1/4 cup of batter per fritter into the skillet, spacing them slightly apart, and gently flatten each mound with the back of a spoon.

Cook the fritters for 3 to 4 minutes on the first side, until deep golden around the edges and set in the center.

Flip the fritters and cook for another 3 to 4 minutes, until the second side is golden and the fritters are cooked through.

Transfer the fritters to a paper towel lined plate to drain any excess oil and serve warm.