Using clean hands, squeeze shredded zucchini over a bowl or a sink and try to remove as much liquid as possible.
Place zucchini in a clean mixing bowl.
Add corn kernels, diced bell pepper, eggs, Parmesan, chopped dill and flour. Season with salt and pepper to taste. Mix all the ingredients together.
In a large frying pan, heat vegetable oil on medium low heat. Working in 2 batches, fill up an ice cream scoop with zucchini mixture and drop onto the pan. Flatten the patties slightly with a fork. Fry for about 4 minutes on each side.
Serve with yogurt, sour cream or some Parmesan cheese.