Preheat the oven to 375 degrees Fahrenheit

Put the grated zucchini in several layers of paper towel and squeeze gently to remove some of the moisture

Place the eggs in a large bowl and beat with a fork for about a minute.

Add the cheese, flour, and salt and mix with the fork.

Add the zucchini to the mixture and combine.

Place about a heaping 1/4 cup of the mixture onto a large nonstick baking pan, leaving about an inch or more in between each fritter. I got about 8 per pan.

Bake for about 7 minutes, then remove from the oven and flip the fritters over. Bake for another 6 to 7 minutes until golden brown.

Mix the soy sauce, vegetable bouillon, and water in a small bowl. Add to a small saucepan and bring to a boil, stirring frequently until thickened. Then add the cream and set aside.

Mix together the sour cream, dill, lemon juice and salt in a small bowl.