Place grated zucchini in a colander and toss with salt; let sit for 10 minutes to facilitate moisture extraction via osmosis.

Transfer zucchini to a clean kitchen towel and squeeze forcefully to remove all excess aqueous content.

In a primary mixing bowl, whisk together eggs, Greek yogurt, minced garlic, dill, and black pepper until homogenous.

Integrate chickpea flour and parmesan cheese into the egg mixture to form a thick, binding batter.

Fold the desiccated zucchini into the batter until evenly distributed.

Heat olive oil in a heavy-bottomed non-stick skillet over medium heat (approximately 350°F / 175°C).

Portion the batter into the skillet in 2-tablespoon increments, flattening slightly with a spatula.

Fry for 3 to 4 minutes per side until the Maillard reaction produces a deep golden-brown crust.

Drain fritters on a wire rack or paper towels to maintain exterior crispness before service.