Grate the zucchini and drain it using a mesh bag or cheesecloth to remove excess moisture.

In a mixing bowl, combine the drained zucchini, panko breadcrumbs, eggs, Parmesan, mozzarella, and garlic.

Season the mixture with salt and pepper; mix thoroughly.

Let the mixture rest for about 5 minutes.

Preheat a skillet over medium heat and add oil until shimmering.

Form fritters with a scoop and carefully place them into the skillet; do not overcrowd.

Cook the fritters for 4-6 minutes until golden-brown, flipping once.

Transfer cooked fritters to a paper towel-lined plate to absorb excess oil.