Start by boiling the chopped potatoes and cook until they are soft.
While the potatoes are boiling, start peeling and grating the zucchini.
Wrap the grated zucchini in a cheesecloth.
Squeeze to get rid of the liquid from the zucchini.(Note that it is easier to do this in batches.)
Place the squeezed zucchini in a medium-sized bowl.
Once the potatoes are ready, drain them and use a potato ricer to add them to the bowl.
Add the rest of the ingredients except 1 tablespoon of breadcrumbs.
Mix everything, just enough to combine.
Preheat the oven to 200°C (375°F).
Take a tablespoon of the mixture and roll it into a ball.
Press the ball on top of a tray lined with parchment paper.
Sprinkle all potato bites with breadcrumbs.
Place the baking tray in the oven for 30 to 35 minutes, or until they turn golden in color.
Transfer your baked zucchini and potato bites to plates.
Serve with your favorite dipping sauce!