Preheat the oven to 200°C/ 400°F. Mince the garlic. For the dip, mix the mayonnaise, sour cream, garlic, honey, and lemon juice. Season with salt and pepper and transfer to the fridge.
Grate the zucchini into a bowl, salt, and leave for approx. 2 min. Rinse the zucchini, wrap in a clean kitchen towel, and squeeze out the excess water.
Whisk the eggs, flour, and a pinch of sugar in a mixing bowl. Mix in the grated zucchini.
Grease a baking sheet with olive oil and spread the zucchini mixture over it. Transfer to oven for approx. 25 min. at 200°C/400°F until golden brown and crisp.
Remove the zucchini from the oven and reduce the oven temperature to 175°C/350 F°. Toss zucchini with the cheese, paprika powder and Italian herbs. Transfer back to the oven for approx. 5 min., or until the cheese has melted and is golden brown. Remove from oven and set aside to cool for approx. 5 min. Cut zucchini and cheese mixture into strips and serve with the dip. Enjoy!