To prep the zucchini, wash and trim off the ends. Using a box grater, grate the zucchini on the large holes. Transfer to a bowl lined with a cheese cloth or a thin kitchen towel. Wrap the shredded zucchini up in the cloth and squeeze out as much moisture as possible.
Add the zucchini to a bowl with eggs, flour, parmesan cheese, green onion, garlic, salt, and pepper. Stir well to combine.
Line a plate with a paper towel. Heat olive oil in a large nonstick skillet over medium-high heat. Using a medium cookie scoop, drop the zucchini mixture into the pan, and level with the back of a spatula. Saute for 2-3 minutes per side or until golden brown.
Remove onto the prepared plate to drain from excess oil, and serve with sour cream on the side.
