Place the drained ricotta in a large bowl. Press the garlic cloves through a garlic press and add them to the bowl. Add the eggs, salt, and black pepper.

Wash and grate the zucchini into a small bowl. Sprinkle with salt to help draw out excess water. Let sit for 10 to 15 minutes. Afterward, squeeze the zucchini well to remove as much liquid as possible, then add to the ricotta mixture, using your hands or a potato ricer. Add the grated Pecorino Romano or Parmesan cheese and mix everything together until you have a fairly thick batter.

Line a baking sheet with parchment paper. Use two spoons to form small balls of the mixture and place them on the sheet. With a clean, damp spoon, gently flatten and shape them into round fritters.

Bake in a preheated oven at 350°F (180°C) for 15 to 20 minutes, depending on their size, until the tops are nicely golden. Remove from the oven, plate, and serve. Great as an appetizer.