Combine the eggs, Parmesan cheese, bread crumbs, flour, scallions, garlic and parsley in a medium mixing bowl.
Add the zucchini and mix well. Season to taste with salt and pepper.
Place a 10-in. omelette or fry pan on medium-high heat. When the rim of the pan is hot to the touch, add the olive oil and allow the oil to heat for an additional minute.
Using a 1/4 c. measure, portion out the zucchini batter onto the hot pan and sauté until golden brown on both sides. As the cakes cook, remove them from the pan and keep warm in a 200°F/94°C oven.
In a small bowl, combine all the topping ingredients. Place a dollop of the mixture on each cake just prior to serving.