Prepare the Lemon Yogurt Sauce:

• In a medium bowl, whisk together the Greek yogurt, lemon zest, and lemon juice until well combined.

• Cover and refrigerate until ready to serve.

Make the Zucchini Fritters:

• Toss the grated zucchini with ½ teaspoon kosher salt and let sit in a colander for 10 minutes.

• Wrap the zucchini in cheesecloth or a clean kitchen towel, then squeeze out excess water.

• In a large bowl, combine the zucchini, breadcrumbs, eggs, chives, lemon zest, garlic powder, and salt. Mix until everything is well incorporated.

Cook the Fritters:

• Heat ¼ cup olive oil in a large nonstick skillet over medium heat.

• Working in batches, scoop ⅓ cup portions of the zucchini mixture and form into flat circles. Fry until golden brown on one side, about 2 to 3 minutes.

• Flip and cook the other side for another 2 minutes, until golden brown and crispy.

• Remove from the pan and place on a plate or platter.

Serve:

• Garnish the fritters with additional chives and dill, if desired. Serve hot with the lemon yogurt sauce on the side.