Grate Zucchini , sprinkle with salt and cover. In 30 minutes drain the grated zucchini by pressing it firmly in a cheesecloth, or you can just use your hands, to remove excess moisture.
In a mixing bowl, combine the zucchini, peas, herbs, Parmesan, flour and eggs. Mix well. Mixture should be consistent enough to roll into patties, if its too dry add more egg, if its too runny add more flour.
Heat the olive oil in a fry pan, use the extra flour to shape the fritters and shallow fry until golden brown.
Drain on kitchen paper. Serve with a poached egg and roasted tomatoes and avocado.