Shread Zucchini and place in a paper towel lined colander. Sprinkle with salt and set aside while assembling other ingredients. Combine flour, baking soda, Parmesan cheese, garlic powder, oregano, marjoram, basil, black pepper, and kosher salt into a large bowl, and stir to thoroughly mix. In a separate bowl, beat the eggs with buttermilk. Add Zucchini to flour and mix to coat. Stir the egg mixture into the zucchini mixture to make a batter.
gently spoon about 1/4 cup of zucchini batter per fritter on sprayed cookie sheet, spread to a circle with offset spatula to 1/2" thick and bake at 425F for 7 min, flip and cook another 7 min.
To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter; sprinkle with sea salt. OR spread with goat cheese and top with tomato.