Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat.
Finely grate the carrots and zucchini, then place the zucchini in a clean towel and squeeze out excess moisture until it feels firm and dry.
In a large mixing bowl, combine the grated carrots, drained zucchini, toasted breadcrumbs, grated cheese, minced garlic, chopped parsley, and beaten egg. Mix thoroughly until everything is well incorporated.
Taste the mixture and adjust seasoning if needed. Cover and chill in the fridge for about 15 minutes to help it firm up.
Use a spoon or small scoop to shape the mixture into small nuggets, then gently flatten each into a disc shape.
Place the shaped nuggets onto the prepared baking sheet, leaving space between each. Lightly brush the tops with olive oil to promote crisping.
Bake in the oven for 20-25 minutes, flipping them halfway through, until they turn golden brown and crispy at the edges.
Once baked, remove the nuggets from the oven and let them rest for 5 minutes on a cooling rack, allowing the exterior to set and crisp up further.
Serve the nuggets warm, with your favorite dips or just as they are, enjoying their crispy, golden exterior and tender inside.
