Place grated zucchini in a colander, sprinkle with 2 tbsp salt and leave to drain for 30 minutes.
Meanwhile, prepare the yogurt olive oil sauce. Stir yogurt and olive oil together (we like to keep the sauce streaky). Store in the refrigerator while you prepare the fritters.
Combine eggs, bread crumbs, and chopped herbs in a medium bowl and stir with a fork until well combined. Set aside.
Rinse grated zucchini well under cool water, then squeeze out as much moisture as you possibly can with your hands. Add the zucchini to the bowl with the eggs and bread crumb mixture. Stir, then season to taste with salt and pepper.
Heat olive oil in a large skillet over medium-high. Place 1/4 c scoops of zucchini fritter mixture in the skillet and press gently with a spatula to flatten. When the underside is golden brown, flip to cook the other side, then transfer to paper towels to drain. Sprinkle lightly with salt while still hot.
Continue cooking in batches until all the fritters are done. Serve warm or at room temperature with Yogurt Olive Oil Sauce.