If you’re looking for a snack that’s both delicious and wholesome, Zucchini Garlic Bites are the answer. These little veggie-packed bites are crispy on the outside, tender on the inside, and bursting with garlicky flavor. They make the perfect appetizer, side dish, or healthy snack, and they’re an excellent way to use up extra zucchini from the garden. Serve them warm with your favorite dipping sauce, and watch them disappear as quickly as you set them on the table.
Zucchini Garlic Bites
Equipment
- box grater or food processor
- Mixing bowl
- clean kitchen towel
- Baking sheet
- Parchment paper
- Oven
- tablespoon scoop
Ingredients
- 2 medium zucchinis, shredded
- 1 large egg, beaten
- 0.5 cup breadcrumbs (panko or regular)
- 0.5 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley (or basil)
- 0.5 tsp salt
- 0.25 tsp black pepper
- olive oil spray (for baking sheet)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
- Shred the zucchini using a box grater or food processor. Place it in a clean kitchen towel and squeeze out as much moisture as possible. This step is essential for getting crispy bites.
- In a large bowl, combine the zucchini, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper. Mix until well blended.
- Scoop about 1 tablespoon of the mixture and shape into small balls or patties. Place them evenly on the baking sheet.
- Bake for 18–20 minutes, flipping halfway through, until golden brown and firm.
- Serve warm with marinara sauce, ranch, or garlic aioli for dipping.
Notes
What are Zucchini Garlic Bites?
Zucchini Garlic Bites are bite-sized fritters made with shredded zucchini, breadcrumbs, cheese, eggs, and garlic. They’re mixed together, shaped into small balls or patties, and baked until golden brown. The result is a savory finger food that’s kid-friendly, nutritious, and perfect for dipping. Unlike fried zucchini fritters, these bites are baked, making them lighter without sacrificing flavor. They’re a great alternative to processed snacks and can even be packed into lunchboxes.
Ingredients You’ll Need
This recipe makes about 20 bites.
- 2 medium zucchinis, shredded
- 1 large egg, beaten
- ½ cup breadcrumbs (panko or regular)
- ½ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley (or basil)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil spray (for baking sheet)
Optional additions
- ½ teaspoon Italian seasoning for more flavor
- ¼ cup shredded mozzarella for extra cheesiness
- A pinch of red pepper flakes for heat
Substitutions
- Gluten-free: use gluten-free breadcrumbs
- Dairy-free: swap Parmesan for nutritional yeast
- Low-carb: replace breadcrumbs with almond flour
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
- Shred the zucchini using a box grater or food processor. Place it in a clean kitchen towel and squeeze out as much moisture as possible. This step is essential for getting crispy bites.
- In a large bowl, combine the zucchini, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper. Mix until well blended.
- Scoop about 1 tablespoon of the mixture and shape into small balls or patties. Place them evenly on the baking sheet.
- Bake for 18–20 minutes, flipping halfway through, until golden brown and firm.
- Serve warm with marinara sauce, ranch, or garlic aioli for dipping.
These zucchini garlic bites are simple to make and ready in less than 30 minutes.
Tips for the Best Zucchini Garlic Bites
- Squeeze out excess liquid. Zucchini contains a lot of water, and removing it helps prevent soggy bites.
- Use parchment paper. It keeps the bites from sticking and makes cleanup easier.
- Add cheese. Parmesan adds saltiness and crispness, while mozzarella makes them gooier.
- Double the batch. These freeze well, so make extras for quick snacks later.
Variations
One of the best things about zucchini garlic bites is how versatile they are.
- Healthy kid-friendly version: Shape into nuggets and serve with ketchup or ranch.
- Low-carb version: Swap breadcrumbs for almond flour or ground pork rinds.
- Spicy version: Add diced jalapeños or red pepper flakes for a kick.
- Herby version: Use fresh basil, oregano, or dill for a Mediterranean twist.
Storage and Make-Ahead Tips
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
- Freezer: Place cooled bites on a tray, freeze until solid, then transfer to a freezer bag. Reheat directly from frozen at 375°F (190°C) for 12–15 minutes.
- Make-ahead: Prepare the mixture in advance, refrigerate for up to 24 hours, and bake when ready.
Serving Ideas
Zucchini Garlic Bites are incredibly versatile. Here are some ways to enjoy them:
- As a party appetizer with dipping sauces
- Packed into lunchboxes as a healthy finger food
- Served as a side dish with pasta or grilled meats
- Added to a salad for extra crunch and flavor
They’re also a great way to sneak more veggies into kids’ meals.
Nutrition Breakdown
Each zucchini garlic bite has about 35–45 calories, depending on size. They’re low in carbs, high in flavor, and provide fiber, protein, and essential vitamins from zucchini and cheese. Compared to fried snacks, these baked bites are a healthier choice.
Conclusion
Zucchini Garlic Bites are the perfect balance of healthy and tasty. They’re quick to make, packed with flavor, and versatile enough to serve as appetizers, snacks, or sides. With crispy edges, tender centers, and bold garlic flavor, they’re sure to become a family favorite. Whether you’re hosting a party, meal prepping for the week, or just looking for a new way to use zucchini, this recipe is one you’ll come back to again and again.
FAQs
Do I need to peel the zucchini first?
No, the peel is tender and adds nutrients. Just wash thoroughly before shredding.
Why are my zucchini bites soggy?
You may not have squeezed out enough liquid from the zucchini. Always remove excess water before mixing.
Can I cook these in the air fryer?
Yes! Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through, until crispy.
Can I use frozen zucchini?
Yes, but thaw and drain it well to remove moisture before using.