Clean the zucchini and remove both ends.
Use a grater and grate and the zucchini then add to colander then season with salt. The salt helps draw the moisture out, leave the colander on a bowl drain out the zucchini’s liquid out for about 10 minutes, then use a clean kitchen towel or a muslin to squeeze out the water out.
In a bowl, add flour, garlic powder, onion powder, oregano, basil, corn, salt, and pepper.
Then stir in the zucchini, egg, and cheese. Combine everything together.
Set the mixture aside and heat the skillet/pan and brush them with oil or spray with cooking spray.
Scoop small quantity (a few tablespoons) and gently spread so it won’t be thick so as to cook quickly and all through. Cook until it’s golden brown, flip and cook the other side. This takes about 2 minutes on each side depending on the size.
Serve and enjoy.