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Drain the zucchini. Place the grated zucchini in a colander and toss with ½ teaspoon salt. Let stand for 10 to 15 minutes, then wring the zucchini dry with a paper towel.
Cook the quinoa. In the meantime, prepare the quinoa. Combine water and quinoa in a small saucepan; bring to a boil. Reduce to a simmer; cover and cook for 10 minutes. Remove from heat, fluff with a fork, and let stand for 10 minutes.
Make the fritter mixture. In a large bowl, combine the zucchini, cooked quinoa, egg, garlic, oregano, fresh cheese, and panko crumbs. Season with salt and pepper; mix until thoroughly combined.
Shape and fry the fritters. Heat the oil in a skillet. Shape the zucchini-quinoa mixture into 2 to 3-inch patties. Working in batches, add these to the skillet, flattening slightly with a spatula; cook over medium heat until golden and crisp, about 4 minutes per side. Transfer the cooked fritters to a paper towel-lined plate.
Enjoy! Serve with yogurt, sour cream, marinara, soy sauce, or any dip of your choice.