Place grated zucchini in a clean kitchen towel and squeeze forcefully to remove as much liquid as possible.

In a large bowl, whisk together the beaten eggs and Greek yogurt until smooth.

Incorporate the dry zucchini, feta cheese, scallions, dill, and lemon zest into the egg mixture.

Fold in the almond flour, salt, and pepper until a thick batter forms.

Heat olive oil in a non-stick skillet over medium heat.

Drop 1/4 cup portions of the batter into the skillet, flattening each with a spatula into a 1/2-inch thick disc.

Fry for 3-4 minutes per side until the exterior is golden brown and the center is set.

Transfer fritters to a wire rack to maintain crispness and serve warm.