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Add all the sauce ingredients to a mixing bowl.
Whisk them together until well combined. Set aside at room temperature, so the flavors can meld while you prepare the zucchini.
Wash and grate the zucchini, then add to a colander over a large mixing bowl with the salt.
Allow to sit for 15 minutes, then using a cheesecloth or clean lint-free kitchen towel, squeeze out all the liquid. It’s important to get them as dry as possible.
Add in the eggs, almond flour, ranch seasoning, pepper, garlic, chives and cheeses.
Mix to combine, then form small patties a few inches in diameter.
Heat a large nonstick skillet to medium and add in the olive oil and butter.
Fry the patties for about 5 minutes on each side, or until they are golden and cooked through.
Drain on paper towels, sprinkle with a little salt and serve with a dollop of the dipping sauce on the side.