In a large bowl combine the shredded and drained zucchini, carrots, green onions, dill, parsley, flour, garlic, chili, oregano, thyme, salt, and pepper.
Stir together until well-combined. Allow the mixture to sit for at least 10 minutes.
Heat a skillet with olive oil over medium heat.
Scoop out about 1 Tbsp of the veggie mixture per fritter into the skillet.
Cook each for about 5 minutes on each side until golden brown.