Grate the zucchini raw or chop in a food processor for convenience. Let them drain for at least 1 hour.

Blend the bell peppers, onion, and all the herbs in a food processor, then add them to the zucchini.

Mix everything together and add the eggs. Gradually add breadcrumbs until the mixture forms a pliable dough.

Let the mixture rest in the refrigerator for 1 hour.

Add 1-2 tablespoons of olive oil and knead again.

Shape the mixture into fritters and coat them with breadcrumbs.

Place the fritters on parchment paper and bake with convection at 350°F (180°C) for 20-30 minutes. Enjoy!