Grate zucchini using the large holes of a box grater; place in a colander over a medium bowl.
Toss with 1 teaspoon of salt. Let sit for approximately 30 minutes (in the meanwhile, chop up the herbs).
Squeeze out as much as the liquid as possible. See Recipe Notes.
In a large bowl, whisk eggs. Add the grated zucchini, chives, parsley, garlic, oregano, basil, and cheeses. Mix properly.
Stir in baking powder and flour.
Heat about 1-2 tablespoons of olive oil in a heavy bottomed pan over medium-high heat.
Drop 1 heaping tablespoon of batter per fritter. Flatten slightly with the back of the spoon and cook for approximately 2-3 minutes on each side or until golden brown.
Transfer to a paper-towel-lined plate or cooling rack and repeat until all batter is done.
Serve immediately, plain or with a dollop of yogurt.
One way to get rid of the moisture in zucchini is to place the grated zucchini in a clean dish towel and wring it out. Another method is using a potato ricer.1 serving = 3 frittersPlease keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.