Remove the stems and grate the zucchini with the skin. Grate the onion as well. Place the grated zucchini and onion in a fine-mesh strainer or muslin towel. Squeeze out as much liquid as possible. Transfer to a mixing bowl.
Add the egg, flour, cheese, and dill to the mixing bowl, sprinkle on a dash of black pepper and salt. Mix all ingredients until well combined.
Rest the batter for about 30 minutes in the refrigerator.
Heat the olive oil in a shallow pan on medium high.
Using a tablespoon, scoop from the mixture and add to the frying pan.
Flip frequently and cook until golden brown on both sides.
Remove the excess oil with a paper towel.
Serve with whipped yogurt and chopped dill, optionally.