Trim both ends from the zucchini and shred using the smallest holes on a box grater.
Place shredded zucchini in a cloth. Squeeze out all the moisture you can. Place zucchini in a large bowl.
Grate parmesan cheese.
Trim off the roots and much of the tops of the scallions, then slice thinly.
Add 2 eggs, ¾ cup grated parmesan cheese, ½ cup wheat flour, sliced scallions, ¼ teaspoon salt and ¼ teaspoon pepper. Mix well until blended.
Lightly spray a nonstick large skillet with cooking spray and heat over medium heat until hot.
Add 2 rounded tablespoons (or 1 #24 red scoop) of batter for each pancake to the skillet, spreading each mound lightly into a circle. Let cook until golden brown underneath, about 4 minutes. Flip with a spatula and cook until golden on the other side, about 3 minutes more.
Transfer fritters to a platter. Repeat with the remaining batter. You may need to re-spray pan occasionally.
Serving Size 2 fritters
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.