Place the zucchini in a colander over a medium bowl. Sprinkle with salt and toss gently. Allow to sit for 20-30 minutes to release juices. Squeeze any excess moisture from the zucchini and place in a medium bowl.

Stir in the lemon juice and zest, parsley, garlic, pepper and eggs. Slowly add the flour, stirring so that no lumps form.

Heat the olive oil in a large saute pan over medium-high heat. Carefully drop about 2 tablespoons of the zucchini mixture into the pan, spreading the batter slightly with the back of a spoon. Repeat, spacing the fritters a few inches apart.

Cook fritters until golden, 2-3 minutes per side. Transfer to a paper towel lined plate and keep warm. Repeat with remaining zucchini mixture. Garnish with fresh parsley and lemon wedges, if desired.