Shred the zucchini into a strainer and then sprinkle with 1 1/2 teaspoons of salt. Allow the zucchini to sit in the strainer in the sink or over a bowl for 10 minutes.
Using layered paper towels (or some cheesecloth), squeeze all the liquid out of the zucchini that you can. Place the zucchini into a mixing bowl.
Chop the garlic and sprinkle a tiny bit of salt on it. Continue to chop the garlic, and then mash it with a fork until it becomes a paste. You can also use the flat side of your knife blade to do this. (see note)
Add the garlic paste to the zucchini along with the green onion, parsley, dill, beaten egg, parmesan cheese, and flour. Mix until well combined.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, use a large soup spoon to drop about 3 tablespoons of the zucchini mixture into the hot oil. Use a spatula to flatten the ball into a fritter (pancake).
Cook the fritters for 2-3 minutes per side or until golden brown. I can usually fit 2-3 in my pan at once. Be sure you don't overcrowd the pan, or they won't crisp up nicely.
Remove the fritters to a paper towel-lined plate to drain. Repeat with the remaining zucchini mixture. I can usually make about six 3-inch fritters.
Greek Yogurt Ranch Dressing
Sprinkle the salt over the minced garlic while it's still on the cutting board. Using the side of the knife blade, press the salt into the minced garlic and scrape. Continue to do this until the garlic and salt become a paste.
Add the garlic paste to a medium-sized mixing bowl. Add in remaining ingredients to the bowl and whisk until smooth. You can add extra milk, a little at a time, to thin out the dressing to your liking.
Chill the dressing in an airtight container in the refrigerator for 1 to 2 hours to let the flavors develop. (You can use this dressing right away, but it'll taste so much better if you wait!)
Serve the fritters while still warm on a platter with a bowl of Greek yogurt ranch for dipping alongside.
Notes
Nutritional information is for 1 fritter and 2 tablespoons of dip.
The ranch recipe makes about 1 cup of dip, so there will most likely be some extra.
You can chop up all the garlic at once so you don't have to make the garlic past for the fritters and then again for the dressing.