Gather the ingredients.

Blot grated zucchini with paper towels to remove moisture.

Stir zucchini, eggs, and green onion together in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano together in a separate bowl; stir into zucchini mixture until batter is just moistened.

Heat oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan-fry until golden, 2 to 3 minutes per side.

Drain zucchini pancakes on a paper towel-lined plate; serve warm.