Toss together zucchini and salt in a large colander. Place in sink. Drain for 1 hour.
Put zucchini in middle of a clean kitchen towel or cheesecloth. Wrap around zucchini and squeeze to drain water. This step is super important.
Combine 1/4 cup of flour, Parmesan cheese, egg, minced garlic or garlic powder (or preferred seasoning), and ground black pepper together in a large bowl. Stir in drained zucchini.
If batter is watery, add 1 tablespoon of flour and stir. Repeat if necessary to make thicker.
Warm vegetable oil or olive oil in a large skillet over medium-high heat until hot.
Drop 2 heaping tablespoons of batter into hot skillet. Slightly flatten with back of spoon or spatula. Fry until golden brown for 2-3 minutes per side.
Serve with sour cream or Ranch dressing.