Prepare the Vegetables: Wash and grate the zucchini, carrot, and potato.

Place the grated vegetables in a bowl and sprinkle with a pinch of salt.

Let sit for a few minutes to draw out excess moisture, then squeeze the vegetables to remove as much liquid as possible.

Mix the Batter: In a large mixing bowl, combine the grated vegetables with the minced garlic, ground black pepper, Italian herbs, paprika, and chopped parsley.

Add the eggs, oatmeal, and flour to the mixture. Stir well until all ingredients are thoroughly combined.

Grate the cheese and fold it into the vegetable mixture.

Cook the Zucchini Cakes: Heat a generous amount of olive oil in a large frying pan over medium heat.

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

Fry the cakes for about 3-4 minutes on each side, or until golden brown and crispy.

Remove from the pan and drain on paper towels.

Prepare the Sauce: In a small bowl, mix together the sour cream and mayonnaise.

Grate the cucumber and squeeze out any excess moisture.

Add the grated cucumber to the sour cream and mayonnaise mixture.

Season with a pinch of salt and mix well.

Serve: Serve the zucchini cakes hot, accompanied by the cucumber sauce.