Grate the zucchini using a box grater or food processor. Squeeze the grated zucchini with a clean cloth to remove excess moisture.

In a large mixing bowl, combine the squeezed zucchini, nutritional yeast, garlic powder, salt, lemon juice, and olive oil. Mix well until everything is thoroughly blended and the mixture is creamy.

Transfer the cheese mixture into a cheese mold or press it firmly into a container lined with parchment paper. Smooth the top with a spatula to create an even surface.

Refrigerate the cheese uncovered for at least one week to age.

After the aging period, slice your Zucchini Cheese and enjoy it in various dishes.