Toss the zucchini with 1/2 teaspoon salt and put in a colander and let stand and drain for 10 minutes by pressing out as much liquid as possible.

In a large bowl, combine the eggs, 1/2 teaspoon of salt and pepper until completely mixed.

Stir in the zucchini and then combine the flour and parmesan into the mixture.

Pour oil to cover a non-stick skillet and heat up over medium-high heat.

Drop batter by the spoonful into the hot oil and flatten down with the back of the spoon.

Fry for two minutes on each side.

Garnish with Parmesan cheese.