Grate the zucchini, carrot, and potato using a box grater. Place the grated zucchini into a colander, sprinkle with salt, and let it sit for about 10 minutes to draw out excess moisture. Squeeze dry.

In a large mixing bowl, combine the drained zucchini, grated carrot, potato, cheese, minced garlic, parsley, eggs, ground black pepper, Italian herbs, paprika, oatmeal, and flour. Mix until evenly combined.

Shape the mixture into cylindrical rolls, approximately the size of your palm. Pack tightly to prevent falling apart.

Heat olive oil in a skillet over medium heat. Add the rolls, ensuring not to overcrowd the pan. Fry for 3-4 minutes on each side until golden brown.

Use a slotted spoon to remove rolls from skillet and place on a paper towel-lined plate to drain excess oil.

In a small bowl, mix sour cream, mayonnaise, cucumber, and a pinch of salt until smooth.

Serve the rolls hot with the cucumber dip, garnished with parsley.