Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or paper towels.
In a mixing bowl, combine the grated zucchini, beaten eggs, all-purpose flour, grated Parmesan cheese, minced garlic, chopped fresh dill, salt, and black pepper. Mix well until all the ingredients are evenly distributed.
Heat a large non-stick skillet over medium heat and add a tablespoon of olive oil or vegetable oil.
Scoop heaping tablespoons of the zucchini mixture and gently place them in the hot oil, flattening them slightly with a spatula to form fritters.
Cook the fritters for 2-3 minutes per side, or until they are golden brown and crispy.
Serve the zucchini fritters warm, accompanied by the tzatziki dip on the side.

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