Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
Using a grater or food processor, finely grate the carrots and zucchini. Place the grated vegetables in a clean kitchen towel or paper towels and squeeze out any excess moisture—this helps them crisp up in the oven.
In a large mixing bowl, combine the grated vegetables with the oats, chopped parsley, garlic powder, paprika, salt, and beaten egg. Mix everything thoroughly until the mixture comes together and feels slightly sticky.
Shape the mixture into small, finger-sized nuggets, about 2 inches long and ½ inch thick. Place each nugget on the prepared baking sheet, spacing them evenly.
Use a brush or a spray bottle to lightly coat the nuggets with olive oil. This will help them turn crispy and golden brown in the oven.
Bake the nuggets in the preheated oven for 20–25 minutes, flipping them halfway through. Keep an eye on the edges—they should turn a lovely golden brown and become crispy.
Once baked, remove the nuggets from the oven and let them rest on the baking sheet for 5 minutes. This helps them firm up and prevents crumbling when served.
Serve the veggie nuggets warm with your favorite dipping sauce or a squeeze of lemon for added brightness. Enjoy their crispy exterior and tender veggie-packed interior!
