Grate the zucchini using a box grater or food processor and sprinkle with salt. Let it rest for about 10 minutes.

Transfer the grated zucchini to a clean kitchen towel and squeeze out excess liquid.

In a separate bowl, mix the drained zucchini with almond flour, parmesan cheese, eggs, green onions, garlic, and black pepper.

Heat oil in a non-stick skillet over medium-high heat until it shimmers.

Scoop about 2 tablespoons of the zucchini mixture for each fritter and fry for approximately 3-4 minutes on each side until golden brown.

Remove from skillet and place on a wire rack or paper towels to drain. Serve warm.