Grate the zucchini into a large bowl and sprinkle with kosher salt. Mix well and let sit for 5 minutes.

Transfer the zucchini mixture to a clean kitchen towel, twist tightly, and squeeze out as much liquid as possible.

In a mixing bowl, combine drained zucchini, minced garlic, beaten egg, Panko breadcrumbs, Parmesan cheese, chopped parsley, black pepper, and red pepper flakes. Mix until it becomes a tacky dough.

Scoop about 1 tablespoon of the mixture, roll it into a ball, and flatten it into a disk shape. Place on a lined baking sheet.

Preheat oven to 400°F (200°C) and bake for 15–18 minutes, flipping halfway, until golden-brown and crispy.

Alternatively, preheat air fryer to 375°F (190°C) and cook for 8–10 minutes, shaking the basket for even cooking.

Let the bites cool on a wire rack, then serve warm with your favorite dipping sauce.