Grate the zucchini and add it to a mixing bowl along with the teaspoon of salt and mix together.
Leave it to sit for 10 minutes. Then squeeze the zucchini with your hands to release all the excess moisture.
Place the squeezed zucchini into another mixing bowl, leaving all the water behind.
Add the flour, parmesan cheese, baking powder, crushed garlic and chopped green onions to the mixing bowl with the zucchini and mix into a crumbly mixture.
Add the melted butter and egg and mix into a batter.
Heat up a frying pan on medium to high heat with 1 Tbsp olive oil and when hot, use a cookie scoop to scoop out even sized amounts of batter and place into the hot frying pan. You can usually fit 4 fritters at a time, depending on the size of your pan.
Use your spatula to press down from the top to flatten them from the top. Cook for around 3 minutes on one side and then flip them over and cook for another 3 minutes on the other side until golden brown and crispy.
Add the second Tbsp of olive oil to the frying pan and repeat for the second batch of fritters.
Serve with a dollop of Greek yogurt or sour cream and some chopped green onions.