Shred Zucchini (1 1/2) with a vegetable grater.
When done, pat zucchini dry with a few sheets of paper towels. You want to keep drying the zucchini until the stage where when you pat the shredded zucchini with a paper towel, the paper towel is moist but no longer soaking with water.
Preheat oven to 400 degrees F (205 degrees C).
Shred the Parmesan Cheese (1/2 cup) if not using pre-shredded.
Measure out 1 1/2 cups of patted dry zucchini and add to a large mixing bowl. Add Egg (1), parmesan cheese, Italian Seasoning (1/2 tablespoon) and Panko Breadcrumbs (1 cup). Stir until everything is thoroughly combined.
Take 1 tablespoon of zucchini batter and squeeze between palm of hand, compressing it. Some water should also release out. Using both hands now, shape to resemble a cylinder tater tot shape. Place onto a baking sheet lined with silicone baking mat or parchment paper. Repeat with remaining zucchini.
Bake for about 15-20 minutes, until bottoms are golden brown and crispy. Flip over and bake for another 5 minutes.
Serve warm with dipping sauce of your choice. Enjoy!