Zucchini Garlic Bites

I remember the first time I made zucchini garlic bites – it was a late summer evening when my garden was bursting with zucchinis and I didn’t want to waste a single one so I searched for something savory and snackable to surprise my family. That little experiment turned into a regular favorite and now whenever zucchini season rolls around I can’t help but reach for this delicious recipe right away.

These zucchini garlic bites are golden crispy on the outside and soft cheesy inside and they make an incredible appetizer or afternoon nibble and they’re great for sharing too. I love how simple they are to throw together yet they always look impressive on the table and the burst of flavor from garlic paired with fresh herbs is something I always look forward to.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Zucchini – Adds moisture and a tender texture while keeping the bites light.
• Garlic – Brings in that irresistible aromatic punch.
• Parmesan cheese – Gives the bites a rich, salty, cheesy depth.
• Bread crumbs – Helps bind the mixture and adds crispiness.
• Eggs – Work as a binder to hold everything together.
• Parsley – Adds a burst of freshness and color.
• Salt & pepper – Essential for balancing flavors.

Tools You’ll Need

• Box grater – For finely shredding the zucchini.
• Mixing bowls – To combine all the ingredients evenly.
• Cheesecloth or clean towel – Helps in squeezing out excess water from zucchini.
• Baking sheet – Used for baking the bites until they turn golden.
• Parchment paper – Prevents sticking and makes cleanup easier.
• Spoon or scoop – To portion out even amounts of the mixture.
• Oven – Bakes the bites to perfection.

Instructions

Step 1:

I start by preheating the oven to 400°F and lining a baking sheet with parchment paper.

Step 2:

Then I grate the zucchini using the large holes of a box grater and place it in a cheesecloth then I squeeze out as much moisture as possible to keep the bites from being soggy.

Step 3:

In a large bowl I combine the grated zucchini with minced garlic, finely chopped parsley, grated Parmesan, breadcrumbs, eggs, salt and pepper then I stir until it all comes together.

Step 4:

I use a spoon or my hands to shape the mixture into small balls, placing each one on the prepared baking sheet with a little space between them.

Step 5:

I bake the bites for about 20 to 25 minutes or until they’re golden brown and firm to the touch and I like to flip them halfway through so they crisp up on both sides.

Step 6:

Once they’re done, I let them cool slightly and serve them warm with a side of ranch or marinara for dipping.

Tips

If your zucchini is very watery, I recommend salting it and letting it sit for 10 minutes before squeezing – it helps release even more moisture.

For extra flavor, I sometimes add a bit of crushed red pepper or swap in Italian seasoning.

You can also air fry these at 375°F for 10-12 minutes if you want an even crispier finish!

Ways to Serve

Serve as a party appetizer with dipping sauces.

Pair with a light salad for a quick lunch.

Pack them in lunchboxes – kids love them!

Use them as a vegetarian side for grilled meats.

Frequently Asked Questions

Can I freeze zucchini garlic bites?

Yes, zucchini garlic bites freeze beautifully! I recommend flash-freezing them on a tray before transferring to a bag.

Do I need to peel the zucchini first?

Nope! I always leave the skin on for color and extra nutrients.

Can I make zucchini garlic bites gluten-free?

Absolutely just swap in your favorite gluten-free breadcrumbs.

See You in the Kitchen

I hope you give these zucchini garlic bites a try! They’re one of my favorite ways to make use of fresh summer zucchini and I’d love to hear how yours turn out. Don’t forget to leave a comment or pin it for later!

Happy Cooking!

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