Preheat oven to 400 degrees.

Start by prepping the zucchini. Use a large box grater or hand grater to first grate the zucchini. Then, use a tea towel or cheese cloth to squeeze as much liquid as you can (this is important for getting the right amount of texture and crispiness). Place in a large bowl.

Next, add minced garlic, breadcrumbs, parmesan cheese, cheddar cheese, parsley, chives, eggs, salt and pepper. Combine very well.

Next, line a sheet pan with parchment paper or a silicone baking mat (you can also lightly wipe with olive oil or use non-stick spray). Using a spoon or small 2 tablespoon cookie scoop, scoop small amounts of the zucchini mixture onto the sheet pan. Each zucchini bite should be roughly 2 tablespoons of the mixture. Use your hands to quickly mold each scoop into a small nugget-sized bite. Make sure they're arranged in an even layer. The recipe makes about 20 even bites.

Bake for 20-22 minutes until golden brown with crispy edges. Serve with your favorite marinara sauce or ranch dressing!