Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.
In a large bowl add the grated zucchini, provolone cheese, Parmesan cheese, breadcrumbs, flour, onion, dill, eggs and season with salt and pepper. I usually don't add any salt because there should be enough sodium from the cheese. Mix really well.
In a skillet heat about a tablespoon of the vegetable oil. You can either form patties or use a spoon to drop small amounts of the zucchini mixtures to the pan. Do not overcrowd the pan. Fry on both sides until golden brown, then repeat with remaining zucchini mixture/patties.
Serve warm by themselves or with ranch dressing.
If you find that the zucchini mixture is too wet, feel free to add more flour to it. To bake these, preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Place zucchini patties on the prepared baking sheet and bake for about 20 minute, flip them onto the other side and bake for another 10 to 15 minutes or until golden brown. These will keep in the fridge for 3 - 4 days stored in an airtight container. They freeze well too! Just freeze individually on a baking sheet before transferring to an airtight container or freezer bag. They will keep for up to 3 months and can be heated back up in the oven to temperature when ready to enjoy.Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.