Grate and drain the zucchini, squeezing out moisture with a clean towel.

Combine drained zucchini, minced garlic, breadcrumbs, Parmigiano-Reggiano, and the egg in a bowl. Add chives, parsley, basil, oregano, salt, and pepper, mixing thoroughly.

Shape mixture into patties, about two inches wide, and place on a plate.

Heat olive oil in a non-stick pan over medium heat until shimmering.

Fry the patties for 3-4 minutes on each side until golden brown.

Drain on paper towels and serve warm with your favorite dipping sauce.