Preheat oven to 425°.
Use a box grater to grate zucchini into a large bowl. Then, transfer the zucchini onto a piece of cheese cloth, or into a nut milk bag and squeeze as much of the moisture out as you can. I've found that these work best for getting the moisture out. You want to squeeze as much liquid out as you can; otherwise, the fritters will be soggy.
Add the egg, shallot, almond flour, breadcrumbs, and cheese to the bowl and stir to combine, along with salt and pepper.
Spray a baking sheet with nonstick spray, or line it with parchment paper. Use a 1/4 cup measuring cup to scoop the zucchini mixture into your hands, then form the mixture into balls and lightly press them down so they look like fritters. Spray nonstick spray (I used avocado oil spray) over the fritters, which will help them crisp up.
Bake the fritters for 12 minutes, then remove from the oven and use a spatula to flip them over. Spray them with more nonstick spray, then bake for 12 minutes again.
Serve them with a dollop of Greek yogurt or some hot sauce and enjoy!