Squeeze out water from shredded zucchini. Using a tea towel or several sturdy paper towels, add in 1/2 cup of zucchini into towel and wring as dry as possible. Repeat with remaining zucchini. When you are finished, you should have 2 lightly packed cups of zucchini remaining.

Add dried zucchini to a large mixing bowl. Add in eggs, parmesan cheese, 1/2 cup mozzarella cheese, Italian seasoning, and flour. Stir and mix until everything is thoroughly combined.

Add 3 tbsp of batter into each muffin mold. You should have enough  batter to fill 12. Press down on the zucchini batter in the molds, flattening and compacting it into the muffin molds.

Bake for 22-25 minutes or until fully cooked. The muffins should be a golden brown and should sink down if you press on them. They should also easily come out in one piece from the muffin mold (you can test one by loosening the edges with a small spatula).

Sprinkle tops of muffins with remaining mozzarella cheese. Add about 6 slices of mini pepperoni on top of each muffin. Place back into the oven and cook for 3-5 minutes or until cheese is melted and starts to bubble. Remove muffin pan from the oven. Use spatula to loosen edges of muffins to remove them from pan. Garnish muffins with parsley before serving. You can serve muffins with a marinara sauce for dipping.