Coarsely grate the zucchini. Transfer to a colander, add 1/2 teaspoon of salt, and squeeze out as much excess moisture as possible; set aside for at least 10'. If you have time, leave it overnight.
Combine zucchini with onion, corn flour, sun-dried tomatoes, and dill in a large bowl.
Shape into burgers, around 2 tablespoons for each one—heat 1 tablespoon of olive oil in a non-stick frying pan over medium-high heat. Cook the burgers for 3' on each side or until golden. Transfer to a plate.
Serve with pitta bread or salad, and add some tzatziki sauce on top. Enjoy!