Grate the zucchinis using a box grater or a food processor fitted with a grating attachment. Place the grated zucchini in a colander set over a bowl and sprinkle with salt. Let it sit for about 10 minutes to allow excess moisture to drain.
Squeeze the grated zucchini with your hands or wrap it in a clean kitchen towel and squeeze out as much liquid as possible.
In a large mixing bowl, combine the grated zucchini, Parmesan cheese, breadcrumbs, chopped herbs, chopped onion, minced garlic, beaten egg, and black pepper. Mix until well combined.
Heat a thin layer of olive oil in a large skillet over medium heat.
Take a small handful of the zucchini mixture and form it into a patty about 1/2 inch thick. Repeat with the remaining mixture, forming 8-10 patties.
Carefully place the patties in the hot skillet and cook for 3-4 minutes on each side, or until golden brown and crisp.
Once cooked, transfer the zucchini patties to a plate lined with paper towels to drain any excess oil.
