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Take shredded zucchini and put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini with towel squeeze a few times to help drain out some of the zucchini’s moisture.
In a large bowl, combine drained zucchini and remaining ingredients except oil. Using clean hands or a spoon, mix until well combined.
Using a small cookie scoop or a heaping tablespoon, portion out the mixture into 18 nuggets. Use your hands to form each portion into a nugget shape. I find that having slightly wet hands helps the mixture from sticking to me. Place the bites on a plate until you work through the batch.
Heat oil in a large skillet over medium heat.
Cook bites until a golden-brown crust starts to form and chicken is cooked through and have in internal temp of 165F, about 5 minutes per side
Enjoy warm and with your favorite dipping sauce. Allow leftovers to cool completely and store in an air-tight container in fridge for 4-5 days