Grate zucchini and place in a bowl. Sprinkle with 1 teaspoon salt, mix, and let sit for 30 minutes to release moisture. Squeeze dry with a cheesecloth and return to the bowl.

Mix in the egg, then add all remaining ingredients: gluten-free flour, parmesan, green onion, dill, baking powder, pepper, and remaining salt. Stir until a sticky batter forms.

Heat a large pan over medium-high heat with about a tablespoon of oil. Shape the zucchini mixture into thin fritters and add them to the hot pan.

Fry fritters in batches for 3-5 minutes per side, until golden brown and crisp. Remove from pan and serve immediately with lemon wedges and your favorite dipping sauce, like tzatziki.