Preheat your oven to 425°F (220°C) and prepare a baking tray lined with parchment paper.

Grate the zucchini and place it in a clean tea towel for 10 minutes to release excess moisture. Wring out any remaining water.

Combine corn, diced red onion, herbs, eggs, and Parmesan cheese in a large mixing bowl. Season with salt and pepper.

Add the squeezed zucchini and fold it into the mixture until well combined.

Sprinkle flour and baking powder over the mixture and stir until just combined. Adjust flour if the mixture is too wet.

Shape the mixture into patties about 1/2 inch thick and place them on the prepared baking tray.

Lightly spray or brush the tops of the fritters with olive oil and bake for 20 minutes until golden brown.

Let the fritters cool slightly before serving with Greek yogurt sauce.