Add the shredded zucchini to a large colander and sprinkle the salt over it. Toss to combine and then place the colander in the kitchen sink for ten minutes.
Remove the zucchini from the colander and place it in the center of a piece of cheesecloth, a clean lightweight kitchen towel, or a few layers of paper towels. Squeeze the zucchini over the kitchen sink to drain as much excess moisture as possible. Set aside the zucchini.
Add the cassava flour, parmesan, egg, dried parsley, garlic powder, onion powder, pepper, and baking powder to the bowl and stir until everything is well-combined. Add in the shredded zucchini and stir again until it is fully mixed in.
In a large skillet, heat 2 tablespoons coconut oil or ghee over medium-high heat.
When the skillet is hot, reduce to medium heat, then scoop out two tablespoons of the fritter mixture and form it into a ball. Place it in the pan and press it flat using a spatula. Continue adding patties to the pan - spacing each one about one inch apart - until the pan is full.
Fry for 2-3 minutes - or until the patties golden-brown on one side - then flip them and cook on the other side.
Continue the process until all the fritter mixture is used. Add coconut oil/ghee as needed.
Serve hot with a dollop of sour cream or Greek yogurt if desired.