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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 using a cheesecloth.
In a large bowl, beat the eggs and add the buttermilk.
Stir in the red onion, sundried tomatoes, garlic, oregano, baking soda, baking powder, and zucchini and squash. Mix well.
Gradually add the flour and cheddar 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.
Serve warm with a yogurt sauce or your favorite dipping sauce.