Prep the zucchini: Grate the zucchini on the large holes of a box grater. Toss with 1/2 teaspoon salt and let it sit in a colander for 10 minutes to draw out moisture.

Squeeze out the water: Wrap the zucchini in a clean kitchen towel or several layers of paper towel. Squeeze hard to remove as much liquid as possible. The drier it is, the crispier the bites.

Mix the dry ingredients: In a large bowl, combine almond flour, Parmesan, baking powder, garlic powder, onion powder, smoked paprika, remaining 1/4 teaspoon salt, and black pepper.

Add wet ingredients: Stir in the eggs, then fold in the squeezed zucchini and shredded cheddar until the mixture is evenly combined and clumps together.

Shape: Scoop about 1 heaping tablespoon per bite and roll gently into balls or lightly flatten into nugget shapes. You should get 20–24 bites.

To bake: Preheat oven to 400°F (205°C). Line a baking sheet with parchment and spray lightly with oil. Arrange bites 1 inch apart, spray tops lightly, and bake 16–20 minutes, flipping halfway, until golden with crispy edges.

To air-fry: Preheat air fryer to 375°F (190°C). Spray the basket, arrange bites in a single layer, and cook 8–10 minutes, flipping once, until browned and set. Work in batches as needed.

Rest and serve: Let bites cool 3–5 minutes to set. Serve warm with your favorite dip.