Preheat oven to 400 degrees and grease a mini muffin tin.
Season the zucchini with a pinch of salt and place in the middle of a piece of cheesecloth or a thin kitchen towel. Pat dry to absorb all liquid, wring it out and transfer to a large bowl.
To the shredded zucchini, add the egg, onion, garlic, cheese, panko breadcrumbs, salt, and pepper. Stir till evenly combined.
Scoop the mixture into the mini muffin tin, filling each well to the top. Bake for 15-18 minutes, or until golden. Allow the zucchini bites to cool slightly before transferring to a wire rack to cool. Serve with marinara or your favorite dipping sauce.