Grate the zucchini, carrot, and potato into a large bowl. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to drain excess moisture.

Squeeze the zucchini to remove water until it's dry.

Combine drained zucchini with grated carrot, potato, cheese, minced garlic, chopped parsley, eggs, black pepper, Italian herbs, paprika, oatmeal, and flour in the large bowl. Mix thoroughly.

Shape a small portion of the mixture into a roll or patty about the size of your palm. Repeat until all mixture is formed into rolls.

Heat olive oil in a skillet over medium heat. Carefully place rolls into the skillet and fry each side for 3-4 minutes until golden brown.

Alternatively, preheat your oven to 375°F (190°C), place rolls on a lined baking sheet, and bake for 20-25 minutes, flipping halfway through.

Prepare dipping sauce by combining sour cream, mayonnaise, diced cucumber, and a pinch of salt in a small bowl. Mix until smooth.

Serve hot on a platter with the dipping sauce and garnish with extra parsley.