Place grated zucchini in a clean kitchen towel and squeeze out the excess moisture until the zucchini is almost dry.

In a large bowl, combine the drained zucchini, beaten egg, breadcrumbs, shredded cheese, parsley, garlic, salt, and pepper. Stir until the mixture holds together.

Form the zucchini mixture into small patties, about 2-3 inches in diameter.

Heat olive oil in a skillet over medium heat. Fry the patties for 3-4 minutes on each side, or until golden brown and crispy.

Transfer the patties to a paper-towel-lined plate to drain any excess oil.