Grate the zucchini and the squash into a bowl. Add the salt and mix well.
Let sit for 20-30 minutes as the salt draws out moisture.
Pour the mixture onto cheesecloth and press hard with your hands over a separate bowl. You’ll get at least 2 cups of juice.
Place dry zucchini and squash mass back into the bowl, and add the egg, cheese, and spices.
Mix until well-blended.
Take a tablespoon of mixture and roll it into a tot, covering it generously with Pork Panco. You’ll get 10-12 tots.
Place them on a greased baking sheet and bake in the oven for 20-25 minutes or until tots are golden and crunchy.