Wash the zucchini thoroughly under cold water and then cut them into halves before grating them using a box grater. Place the grated zucchini in a colander over a bowl to drain.

Sprinkle salt evenly over the grated zucchini and let it sit for about 10 to 15 minutes.

Squeeze out as much liquid from the zucchini as possible.

In a large mixing bowl, crack in the egg and whisk it. Gradually add in the flour, Parmesan (if using), minced garlic, black pepper, and paprika, mixing until the batter is smooth.

Gently fold the squeezed zucchini into the batter along with freshly chopped parsley.

Using about 2 tablespoons of the zucchini mixture, form small patties in your hands.

In a skillet, heat a couple of tablespoons of olive oil over medium heat.

Cook the patties for about 3 to 4 minutes on each side, or until they turn golden brown and crispy.