Start by grating the zucchini using the large holes on a box grater. Place the grated zucchini in a mesh bag or cheese cloth and squeeze out as much liquid as possible.

In a mixing bowl, combine the squeezed zucchini with eggs, Panko bread crumbs, Parmesan cheese, Mozzarella cheese, minced garlic, salt, and pepper. Mix everything together until well combined.

Heat a large pan over medium heat and reduce the heat slightly. Add the canola oil to the pan. Using an ice cream scoop or a smaller scoop, portion out the zucchini mixture and gently shape them into fritters with your hands. Place the fritters in the pan.

Cook the fritters for about 4-6 minutes on each side, depending on their size. Try to flip them only once to prevent them from breaking apart.