Grate zucchini with the large sized holes of a grater to get good sized shreds of zucchini.
Add salt and place shredded zucchini in a clean dishtowel and squeeze to get as much liquid out of it as possible. Squeeze as much as you can. It does not need to be perfect.
Place the zucchini back in the bowl and add the rest of the ingredients including the eggs, green onions, coconut flour, parmigiana reggiano, and fresh ground black pepper. Mix thorougly.
Heat 2 - 3 tablespoons of the avocado oil over medium heat in a cast iron skillet. Wait until the oil begins to shimmer.
Next, add a heaping spoonful of the zucchini mixture and fry until golden brown on each side. It will take about 2-3 minutes per side.
Place on platter lined with paper towels to soak the grease or place on a wire baking rack. Serve with sour cream and extra green onions on the side.
The recipe was adapted from the Slim Palate - http://slimpalate.com/zucchini-fritters-paleo-grain-free-gluten-free/