Zucchini Fritters with Gravlax and Lemon Aioli

• 2 oz Parmesan cheese, cubed
• 1 green onion, trimmed, in pieces
• 2 garlic cloves
• ½ tsp salt
• ½ tsp black peppercorns
• 16 oz zucchini, diced
• 5 oz mozzarella, diced
• 3 ½ oz panko bread crumbs
• 1 large egg
• olive oil spray

Lemon Aioli

• 1 lemon, thin peel only, no pith, plus 2 tsp lemon juice
• 3 garlic cloves
• ½ tsp salt
• 7 oz mayonnaise
• 2 tsp mustard
• 6 oz gravlax, sliced, to serve
• fresh dill, to garnish