Wash and trim the ends of the zucchini, then grate into fine shreds. Squeeze out excess moisture using a towel.

In a mixing bowl, combine grated zucchini with low-fat Parmesan cheese, whole wheat flour, minced garlic, chopped parsley, and green onions.

Beat the egg in a separate bowl, then pour it into the zucchini mixture and fold until combined. Season with salt and pepper.

Heat a non-stick skillet over medium heat, coat with cooking spray, and drop spoonfuls of the mixture to form fritters.

Cook fritters for 2-3 minutes on each side until golden brown. Flip carefully.

Remove from skillet and drain on paper towels. Serve warm, garnished with parsley if desired.