Begin by grating about 2 medium zucchinis using a box grater. Squeeze out excess moisture and set aside.

In a large mixing bowl, combine the drained zucchini with cottage cheese, beaten eggs, and breadcrumbs or almond flour. Add grated pecorino cheese, chopped scallions, and Italian herb blend. Season with salt and pepper, then mix gently.

Shape the mixture into about 9 medium-sized patties, place them on parchment paper to prevent sticking.

Heat olive oil in a skillet over medium heat. Cook the patties for approximately 4 minutes on each side until golden brown.

Once cooked, remove from skillet and place on a paper towel-lined plate. Squeeze fresh lemon juice over the fritters just before serving.