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Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
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Shred the zucchini and measure out 2 cups tightly packed. Dump the zucchini onto a paper towel. Then use another paper towel to press out as much moisture as possible. Discard the paper towels. Place the zucchini in a large bowl.
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Crush the rice cereal into fine crumbs. Add the eggs, cheese, crushed rice cereal, herbs, garlic, salt, and pepper. Mix well to combine.
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Using a 2-teaspoon cookie scoop (or something of a similar size), spoon out tightly packed portions of zucchini mixture and place on the baking sheet.
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Bake for 20-25 minutes until golden.
