From 3 tablespoons canola oil for cooking
2 cups shredded zucchini, squeezed (about 2 large zucchini, around 1.5 lbs)
1 cup Panko bread crumbs
2 eggs
1/3 cup fresh grated Parmesan cheese
1/4 cup finely shredded Mozzarella cheese
2 garlic cloves, minced
Salt, to taste
Fresh cracked black pepper, to taste

Grate the zucchini using the larger holes on a box grater. Transfer the grated zucchini into a mesh bag or cheesecloth and squeeze out as much liquid as possible.

Place the squeezed zucchini into a mixing bowl, then add the bread crumbs, eggs, Parmesan cheese, Mozzarella cheese, minced garlic, salt, and black pepper. Mix thoroughly until all ingredients are well combined.

Heat a large pan over medium heat, then lower the temperature slightly. Add the canola oil. Using an ice cream scoop or a smaller scoop, portion out even amounts of the zucchini mixture. Gently shape each portion into fritters with your hands and place them in the pan.

Cook the fritters for 4 to 6 minutes on each side, depending on their size. Flip them only once to help prevent breaking.

If cooking multiple batches, add a little more oil to the pan between batches as needed.