Grate the zucchini using the side of a box grater with large holes. Transfer the grated zucchini into a mesh bag or cheese cloth and squeeze out as much liquid as possible. This helps prevent soggy fritters and ensures a crispier texture.

Transfer the well-drained zucchini into a large mixing bowl. Add the panko-style breadcrumbs, eggs, freshly grated Parmesan cheese, finely shredded mozzarella, minced garlic, salt, and freshly cracked black pepper. Mix everything together thoroughly until the mixture is evenly combined and starts to bind. I like to let the batter sit for a couple of minutes—this gives the breadcrumbs time to absorb some of the moisture, making the fritters easier to shape.

Preheat a large cooking pan over medium heat, then slightly lower the temperature to avoid burning. Add canola oil to the pan. Using an ice cream scoop (or any similar scoop), portion out even amounts of the zucchini mixture. Gently shape each scoop into a fritter with your hands and place them into the pan. Cook the fritters for 4-6 minutes on each side, flipping only once to help them hold together and achieve a golden brown color. If you need to cook multiple batches, add a little more oil in between as needed.