Shred zucchini using the large holes of a box grater. Toss zucchini with salt and let stand for 15 to 20 minutes.
Wrap zucchini in a clean kitchen towel and squeeze tightly until liquid releases and zucchini is very dry.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine drained zucchini, pimento cheese, egg, 1/2 cup panko, Parmesan, garlic powder, black pepper, and smoked paprika in a bowl.
Scoop mixture into about 1 tablespoon each and form into small patties or balls.
Lightly dredge zucchini bites in remaining panko for extra crunch. Place bites on the prepared baking sheet. Spray lightly with olive oil.
Bake in the preheated oven until deeply golden, flipping halfway through, 18 to 22 minutes.
