Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Grate the carrots and zucchini, then chop the spinach into small pieces. Use a clean kitchen towel or paper towels to squeeze out as much excess moisture as possible from the vegetables.
In a large mixing bowl, combine the grated carrots, zucchini, and chopped spinach. Add the shredded cheese, breadcrumbs, beaten egg, garlic powder, smoked paprika, and cumin.
Stir everything together until the mixture is well combined and holds together when pressed. If it's too loose, add an extra tablespoon of breadcrumbs.
Use a cookie scoop or tablespoon to portion the mixture onto the prepared baking sheet. Gently press down each portion to form small, flat bites.
Bake in the preheated oven for 20–25 minutes, or until the edges are golden brown and crispy. Flip or rotate the bites halfway through baking for even crispness.
Once baked, remove the veggie bites from the oven and let them rest on the baking sheet for 5 minutes. This helps them set up and prevents crumbling.
Serve the veggie bites warm with your favorite dip or enjoy them as a wholesome snack on their own.
