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Start by shredding the zucchini, then mix them with salt and let them sit in a stainless-steel strainer for a few hours to draw out moisture and squeeze out as much water as possible.
In a large bowl, beat the eggs and add the buttermilk.
Stir in the garlic, oregano, baking soda, baking powder, and onion (optional). Mix well.
Gradually add the flour and cheese, combining until a thick batter forms.
Heat Olive Oil to 300°F in a frying pan over medium heat. Scoop the batter into the pan, forming pancakes.
Cook for a few minutes on each side until golden brown and crispy.