Grate the zucchini and place it in a clean kitchen towel. Twist the towel tightly and squeeze out as much excess moisture as possible.

Add the drained zucchini to a large mixing bowl.

Add the eggs, flour, dairy-free Parmesan, dairy-free mozzarella, onion, salt, black pepper, and garlic powder. Stir until everything is well combined.

Heat the avocado oil in a large skillet over medium heat.

Scoop approximately ¼ cup of the zucchini mixture into the skillet for each patty. Gently flatten each one with the back of a spoon or spatula.

Cook for 2 to 3 minutes per side, or until golden brown and crispy on the outside and cooked through in the center.

Transfer the cooked patties to a paper-towel-lined plate or cooling rack.

Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.

Serve warm with your favorite alpha-gal-friendly dipping sauce.