Grate the zucchini, then squeeze out the excess moisture using a clean towel.

In a large mixing bowl, combine ground chicken, grated zucchini, eggs, cheese (if using), minced garlic, salt, pepper, and chopped parsley. Mix until well combined.

Scoop out about 2 to 3 tablespoons of the mixture and form into patties, slightly flattening them for even cooking.

Heat olive oil in a skillet over medium heat. Cook fritters for about 4–5 minutes on each side, until golden brown and the internal temperature reaches 165°F.

Transfer cooked fritters to a plate lined with paper towels to drain excess oil and cool slightly before serving.