Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Squeeze the zucchini to get rid of any extra liquid. I did this in a nut milk bag, but you can also use layers of cheesecloth.
In a large bowl combine the zucchini, green onions, eggs, panko, salt, paprika, garlic powder, and pepper.
Form zucchini mixture into eight 2-inch patties and place the patties on the prepared sheet.
Bake 20 minutes, flipping once halfway through the baking time. Serve immediately.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.Possible dipping sauces: ranch dressing, chipotle mayonnaise, marinara sauce, or ketchup, salsa, or aioli.To freeze: Once you've cooked the fritters, remove them to a rack to cool completely. Once cool, package them in a ziptop freezer bag or airtight container. Chill for several hours before placing in the freezer. Reheat in the oven or air fryer prior to serving.If you prefer, you can fry the fritters. Heat ½-inch of oil in the bottom of a heavy skillet. Scoop the zucchini mixture into the hot oil and press to form a flat patty. Cook for a few minutes over medium high heat, flip, and continue cooking until they are browned on both sides. Drain on paper toweling and serve hot.