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Grate the zucchini and let it drain for 30 minutes.
In a bowl, combine the flour and dry yeast.
Gradually pour in the water, mixing until the batter is smooth and lump-free.
Add the salt and Parmigiano.
Fold in the drained zucchini and mix until well combined.
Cover and let the batter rise for about 3 hours.
Heat the peanut oil to about 170°C.
Fry one spoonful of batter at a time until golden brown.
Drain on paper towels and season with a little salt.