Remove as much of the water from the zucchini as possible by either compressing it in a sieve or squeezing it in some cheesecloth or a clean kitchen towel.
Combine the eggs, oats, and shredded zucchini in a large bowl and mix until well combined.
Add oil to a non-stick pan and spoon some of the zucchini mixture onto the pan like you would with pancake batter.
Note: Watch the heat on these. You may need to keep it closer to medium and allow these to cook longer. You want the eggs to cook completely without letting the patties burn. Adjust accordingly.
Remove the zucchini pancakes from the pan when cooked through and golden brown, and top with a bit of yogurt sauce, hummus, or guacamole.
The Yogurt Sauce
In a small bowl, mix together the yogurt, chopped chives, and lemon zest. Adjust to taste. Add salt and pepper if you wish, and serve on your zucchini fritters.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include oil used for cooking.