Preheat your oven to 180°C (350°F or Gas 4). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.

Place the shredded zucchini onto a clean cloth and squeeze firmly over a bowl to remove as much liquid as possible. Getting the zucchini quite dry is key for the recipe to work and for the bites to crisp up nicely.

Return the squeezed, shredded zucchini from Step 2 to a bowl. Add the shredded extra sharp cheddar cheese, eggs, oat flour, Italian herb blend, and salt. Mix until everything is well combined and you have a cohesive mixture. I like to taste the mixture for seasoning and adjust the salt or herbs as needed before baking.

Take approximately 1/2 tablespoon of the mixture for each bite, roll into a ball, and flatten it into a round shape about 1/2 cm (1/4 inch) thick. Arrange the rounds on the prepared baking sheets. This recipe should make around 21 bites.

Place the baking sheets in the preheated oven and bake for approximately 15 minutes, or until the bites are golden and crispy on the sides. Let them cool slightly before serving—they're delicious warm or at room temperature. For an extra crispy finish, I sometimes broil them for the last minute or two, keeping a close eye so they don't burn.