Toss the grated zucchini with 1/2 teaspoon of salt and place in a colander to drain over a bowl or in the sink. Let drain for 30 minutes to an hour.

After draining, use your hands to press and squeeze the grated zucchini against the colander to release more moisture. Then, use double-layered sturdy paper towels or a clean tea towel to wrap up the zucchini and squeeze out even more moisture.

While the zucchini is draining, whisk together the mayonnaise and eggs in a large bowl until smooth.

Add the diced bread, green onions, garlic, lemon zest, rosemary, grated cheddar, Parmesan, and black pepper. Let sit while the zucchini continues to drain so that the bread breaks down in the mixture.

Preheat the oven to 350°F (175°C).

Grease the wells of 2 mini-muffin tins with olive oil.

Stir the drained, squeezed zucchini into the egg mixture until evenly distributed.

Spoon the mixture into the wells of the mini-muffin tins, about a heaping tablespoon each.

Bake for 25 minutes at 350°F.

Let the bites cool in the pan for 5 minutes. Then, run a knife around the edges of the zucchini bites to loosen them from the pan.

Remove from the pan to a rack to cool further. Enjoy warm or cool to room temperature.