Prep the oven and pan: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly brush the paper with oil. High heat and oiled parchment help the bites crisp up.

Grate the zucchini: Use the large holes of a box grater or a food processor. Spread the grated zucchini on a clean kitchen towel or layers of paper towels.

Salt and drain: Sprinkle the zucchini with a pinch of salt and let it sit for 10 minutes. This draws out moisture so your bites don’t turn soggy.

Squeeze out water: Gather the zucchini in the towel and squeeze firmly over the sink until most of the liquid is out. The drier the zucchini, the crisper the bites.

Mix the batter: In a large bowl, whisk the egg. Add the zucchini, parmesan, almond flour, parsley, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), salt, and black pepper. Stir until well combined. The mixture should be thick and scoopable, not runny.

Shape the bites: Scoop about 1 tablespoon of mixture for each bite. Place mounds on the prepared sheet and gently press to form small rounds about 1/2 inch thick. Leave a little space between them.

Brush with oil: Lightly brush the tops with the remaining oil. This helps with browning and a crispy finish.

Bake: Bake for 12–14 minutes, then carefully flip each bite. Bake another 6–8 minutes, until golden on both sides and set in the center.

Optional broil: For extra color, broil for 1–2 minutes at the end. Watch closely to prevent burning.

Serve: Let them cool for 2–3 minutes to firm up, then serve warm with your favorite low-carb dip. Taste and add a pinch more salt if needed.