Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess moisture using a clean towel or cheesecloth.

In a bowl, combine zucchini, feta, green onions, garlic, eggs, flour, pepper, and herbs. Mix until well combined.

Heat olive oil in a skillet over medium heat. Drop spoonfuls of batter into the pan and flatten slightly.

Cook for 2–3 minutes per side, until golden and crisp.

Drain on paper towels and serve warm with a dollop of yogurt or sour cream, if desired.