Preheat the oven to 400°F. Spray a 12 cup mini-muffin tin with olive oil baking spray.

Wash and dry your zucchini. Cut off the ends. Grate the zucchini on the large holes of a box grater or in your Cuisinart using the grater. Take out one cup of grated zucchini. Dry it using paper towels and set the grated zucchini aside. Use the leftover zucchini for something else.

In a medium bowl, place the zucchini, egg, onion, cheddar cheese, salt, pepper, crumbled bacon (if using),and panko. Stir the mixture until it is well blended using a wooden spoon or rubber spatula.

Using a small cookie scoop or tablespoon, fill each muffin cup with a scoop or rounded tablespoon of the zucchini mixture. Push the mixture with your finger until the cup is filled to the edges.

Place the muffin tin in the oven and set the timer for 16 minutes. You might need one or two more minutes until the edges are crusty and browned, the top is slightly golden brown, and a toothpick comes out clean. Set the muffin tin on a counter next to a cooling rack. Using a sharp knife, cut around the edges of the frittata, releasing it, and lifting it up onto the cooling rack. Serve while still warm or when cool, chill in the fridge or freeze. These are such a delicious breakfast or brunch bit accompanied by a lovely buttered slice of toast and a cup of lemon-flavored green tea.