Prep the oven and pan. Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil or spray it. This helps the bites crisp and release easily.

Grate the zucchini. Use the large holes on a box grater. You’re aiming for about 2 packed cups of grated zucchini.

Drain the moisture. Toss the zucchini with 1/2 teaspoon salt and let it sit in a colander for 10 minutes. Then wrap it in a clean towel and squeeze firmly to remove as much liquid as possible. The drier it is, the crisper your bites will be.

Mix the base. In a large bowl, whisk the egg with black pepper (about 1/2 teaspoon). Stir in the mozzarella, Parmesan, garlic, and herbs if using.

Add the zucchini and breadcrumbs. Fold in the well-squeezed zucchini and breadcrumbs. The mixture should be moist but hold together when pressed. If it’s too wet, add another tablespoon or two of breadcrumbs.

Shape the bites. Scoop about 1 heaping tablespoon of mixture and form it into small patties or nugget shapes, about 1/2 inch thick. Place them on the prepared baking sheet with a little space between each.

Bake until golden. Bake for 10 minutes, then flip carefully. Bake another 8–10 minutes until the edges are golden and the tops look set. For extra color, broil for 1–2 minutes at the end, watching closely.

Serve warm. Let the bites rest for 2–3 minutes to firm up. Serve with marinara, ranch, or a garlicky yogurt dip.