Start by shredding the zucchini. Place in a clean towel or paper towel and squeeze out the excess water.
Place the zucchini in a bowl with the cottage cheese, egg, parm if using, seasoning, and breadcrumbs. Stir until combined.
Heat a large skillet and warm a couple of tablespoons of oil on medium.
Place the panko breadcrumbs on a plate and season with a little salt and pepper. Take a few tablespoons of filling and roll then flatten slightly into fritter shapes. Press one side and then the other into the panko then into the pan. Fry for a few minutes on each side.
Serve with sour cream or Greek yogurt on top, some chopped green onion, or diced cherry tomatoes.
