These crispy, savory zucchini garlic bites are the perfect way to transform humble garden zucchini into an irresistible appetizer or side dish. They’re like a cross between a fritter and a tater tot, with a golden-brown exterior giving way to a tender, herb-flecked interior.
Whether you’re looking to use up summer squash or just craving a healthier alternative to traditional fried snacks, these bites deliver big flavor in a small package. Plus, they’re baked instead of fried, making them a lighter choice that doesn’t sacrifice any of the satisfaction.
Why You’ll Love This
- Ready in just 30 minutes from start to finish
- Great way to sneak extra vegetables into picky eaters’ diets
- Can be made ahead and reheated for quick snacks
- Naturally gluten-free when using GF breadcrumbs
- Perfect for appetizers, side dishes, or lunch boxes
Ingredients
- 1 cup shredded zucchini, drained well
- 1 clove garlic, finely grated
- 1 large egg
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh basil (or 1/2 teaspoon dried oregano)
- Pinch of salt and pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Place the shredded zucchini in a cheesecloth or paper towel and press firmly to drain out all excess moisture.
- In a medium bowl, combine the drained zucchini, grated garlic, egg, breadcrumbs, Parmesan, green onions, parsley, basil, salt and pepper. Mix well until fully incorporated.
- Using your hands, form the mixture into 1 tablespoon sized balls and place on a baking sheet lined with parchment paper.
- Bake for 15-18 minutes, until the bites are lightly browned. Recipe by Ineskohl.info
- Serve the zucchini garlic bites warm out of the oven as appetizers or with warm marinara sauce for dipping. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
Tips & Variations
- Remove as much moisture as possible from the zucchini to ensure crispy results
- Try adding different herbs like basil or dill for variety
- Make them spicy by adding red pepper flakes
- Yellow summer squash works just as well as zucchini
- For keto version, use crushed pork rinds instead of breadcrumbs
Serving Suggestions
Serve these zucchini bites hot from the oven with marinara sauce or garlic aioli for dipping. They make an excellent accompaniment to grilled meats or can be served as part of an appetizer spread alongside other finger foods.
Notes
- Store leftovers in an airtight container for up to 3 days
- Reheat in a 350°F oven for 5-7 minutes to restore crispiness
- Bites are done when golden brown and firm to the touch
FAQs
- Can I freeze these? Yes, freeze after baking and cooling completely. Reheat from frozen at 375°F for 10-12 minutes.
- Can I make them vegan? Replace the egg with a flax egg and use nutritional yeast instead of Parmesan.
- Why are my bites soggy? This usually means the zucchini wasn’t dried thoroughly enough before mixing.
- Can I air fry these? Yes, cook at 380°F for 8-10 minutes, flipping halfway through.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 1 cup shredded zucchini, drained well
- 1 clove garlic, finely grated
- 1 large egg
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh basil (or 1/2 teaspoon dried oregano)
- Pinch of salt and pepper
Steps
- Preheat the oven to 400°F (200°C).
- Place the shredded zucchini in a cheesecloth or paper towel and press firmly to drain out all excess moisture.
- In a medium bowl, combine the drained zucchini, grated garlic, egg, breadcrumbs, Parmesan, green onions, parsley, basil, salt and pepper. Mix well until fully incorporated.
- Using your hands, form the mixture into 1 tablespoon sized balls and place on a baking sheet lined with parchment paper.
- Bake for 15-18 minutes, until the bites are lightly browned. Recipe by Ineskohl.info
- Serve the zucchini garlic bites warm out of the oven as appetizers or with warm marinara sauce for dipping. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
Notes
- Store leftovers in an airtight container for up to 3 days
- Reheat in a 350°F oven for 5-7 minutes to restore crispiness
- Bites are done when golden brown and firm to the touch
