After shredding your zucchini, lay out on a clean kitchen towel and sprinkle salt on it. Let it sit 15 minutes and then squeeze out as much water as you can. (The salt helps draw the moisture out)

In a medium mixing bowl, add in zucchini, onion, bread crumbs, eggs, and cheese. Add salt and pepper and stir well.

Spray a 24 cup mini muffin with cooking spray and then put zucchini mixture in each cup. Press each cup down slightly to compress. Sprinkle each cup with just a few panko crumbs for some added crunch.

Bake at 400 degrees for 15-18 minutes, or until slightly golden brown. Run a knife to loosen as soon as you get them out of the oven. Let cool for a minute and then remove from pan.