Try and drain all the water out of the zucchini that you can. I used frozen zucchini so I made sure it was fully thawed out and then I drained it the best I could. If you are having trouble draining the water from your zucchini, sprinkle it with a little salt to draw out the moisture out and then pat it with a paper towel or clean kitchen towel until it seems as dry as it's going to get. There is no need to drain fresh zucchini.

Add the breadcrumbs, eggs, cheese, and garlic in a bowl with the shredded zucchini.

Mix all the ingredients together. It should be a fairly thick consistency.

Heat up a bit of olive oil (or whatever you like to use for frying) in a frying pan.

Drop flattened zucchini cakes into the warmed oil. Use a lid so it won't splatter all over when the oil gets hot.

After a few minutes, flip over the cakes. They will get nice and brown on each side. Watch them carefully so they do not burn.

Pull them out of the pan when they are finished cooking and place them on a plate that is covered with some kind of clean toweling to help remove any excess oil from the cakes. Enjoy warm!