Prepare the Zucchini: Grate the zucchini and place it in a colander.

Sprinkle with salt and let it sit for 10-15 minutes to draw out excess moisture.

After 10-15 minutes, squeeze out the excess liquid from the zucchini.

Prepare the Other Vegetables: Chop the Bulgarian peppers and fresh parsley.

Mince the garlic cloves.

Mix the Ingredients: In a large bowl, combine the grated zucchini, chopped peppers, parsley, and minced garlic.

Add the chicken eggs, salt, and black pepper. Mix well.

Gradually add the flour, mixing until well combined.

Fry the Pancakes: Heat a generous amount of olive oil in a frying pan over medium heat.

Scoop spoonfuls of the vegetable mixture into the pan, flattening them slightly to form pancakes.

Fry for 4-5 minutes on each side, or until golden brown and cooked through.

Serve: Remove the pancakes from the pan and place them on a paper towel-lined plate to drain any excess oil.

Serve hot, garnished with additional parsley if desired.