Grate the zucchini straight on to a clean dish towel and cover with another. Pat well and let stand for 10 minutes until zucchini are dry.
Meanwhile, to make the dip, mix the yogurt , cucumber, dill, and pepper to taste in a serving bowl. Cover and let chill.
Tip zucchini into a large bowl. Stir in the garlic, scallions, cheese, herbs, nutmeg, flour, and pepper to taste. Beat eggs in a separate bowl and stir into the zucchini batter - the batter will be quite lumpy and uneven but this is fine.
Heat the oil in a large, wide pan over medium heat. Drop 4 Tbsp of the batter into the skillet, with space in between and cook for 2-3 minutes on both sides. Remove, drain on paper towels, and keep warm. Cook the second batch of fritters in the same way. ( there should be 8 fritters total)
Serve the fritters hot with the dip, garnished with lemon quarters.