Shred the zucchini and place it in a mixing bowl. Add 1 teaspoon of salt, mix and leave for 10 minutes.
Put the zucchini inside a cheesecloth and squeeze out all the water making pressure with your hands. When all the water has been squeezed out, place the zucchini back in the mixing bowl.
Preheat the oven to 180C and coat the muffin tray with some olive oil.
Cut the cauliflower into florets and transfer into a food processor. Blitz for a few seconds until the consistency of the cauliflower is similar to rice and add to the mixing bowl.
Heat some oil in a pan and add the onion finely chopped. Stir fry for a few minutes until it has softened and add the onion with the zucchini and the cauliflower.
Add into the mixing bowl the rest of the ingredients: eggs, fresh shredded nutmeg and the flour. Combine all the ingredients until the mixture is uniform.
With a spoon and your hands form small balls and transfer them into the muffin tray. We use a small muffin tray so the bites are smaller and cook faster.
Bake the bites for 30-40 minutes or until golden.