Grate zucchini on the coarse side of a grater and squeeze grated zucchini to remove excess moisture. Lightly whisk eggs. In a bowl, combine grated zucchini, eggs, garlic, flour, salt and pepper; mix well.
In a non-stick skillet, over medium heat, heat oil (just enough oil to lightly cover the bottom of skillet).
Once the oil is hot, scoop mixture onto pan. Repeat until skillet is full. (I used 2 skillets at the same time so all cooked together). With a spoon, gently distribute mixture evenly.
Add some ham and cheese to each fritter.
Then, add more egg mixture to close the patty so the ham and cheese are covered.
Cook 3 minutes, carefully flip patties and cook another 3 to 4 minutes. Serve immediately.
Notes
This recipe will yield about 12 medium/large zucchini pancakes.