Grate the zucchini.

Place the grated zucchini in a clean kitchen towel and squeeze out the excess water thoroughly.

In a large bowl, combine the squeezed zucchini, Bisquick, diced onion, eggs, and chopped garlic.

Season the mixture with salt and pepper to taste.

Mix well until all ingredients are thoroughly combined.

Heat canola oil in a skillet over medium heat.

Using a 1/4 cup measure, drop portions of the zucchini mixture into the hot skillet.

Fry the cakes on both sides until golden brown and cooked through (approximately 3 minutes per side).

Remove the cooked zucchini cakes from the skillet and drain on a paper-towel-lined sheet pan to remove excess oil.

In a small bowl, combine sour cream and chopped fresh parsley.

Season the sour cream mixture with salt and pepper to taste.

Arrange the zucchini cakes on a serving platter.

Serve the zucchini cakes with the seasoned sour cream.