I love this recipe because it’s simple, healthy, and full of flavor. The combination of fresh zucchini, garlic, and cheese creates a deliciously savory snack that feels both light and comforting. Baking them instead of frying keeps things easier and less messy, and they come out just as crispy. These bites are also super versatile—I serve them with marinara for Italian flair, ranch for a classic dip, or even a yogurt-based sauce for a lighter option.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 2 medium zucchinis (grated and excess moisture squeezed out) 1 cup breadcrumbs (plain or seasoned) ½ cup grated Parmesan cheese 2 large eggs 2 cloves garlic, minced ¼ cup finely chopped onion 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley) ½ teaspoon salt ¼ teaspoon black pepper ½ teaspoon Italian seasoning (optional) Cooking spray or olive oil (for baking)
Directions
Preheat the oven: I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper, lightly greasing it with cooking spray or olive oil.
Prepare the zucchini: Using a box grater, I grate the zucchinis, then place them in a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. This helps ensure the bites come out crispy instead of soggy.
Mix the ingredients: In a large bowl, I combine the grated zucchini, breadcrumbs, Parmesan, eggs, garlic, onion, parsley, salt, pepper, and Italian seasoning (if using). I mix everything until the ingredients are well combined.
Shape the bites: I form the mixture into small balls about 1 to 1½ inches in size and arrange them evenly on the prepared baking sheet.
Bake: I bake them for 20–25 minutes, flipping once halfway through, until they’re golden brown and crisp on the outside.
Serve: I let them cool slightly, then serve warm with marinara, ranch, or my favorite dipping sauce.
Servings and Timing
Yield: About 20 bites Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Variations
I sometimes add a pinch of crushed red pepper flakes for a little heat.
For a cheesier version, I mix in shredded mozzarella or cheddar.
When I want a gluten-free snack, I replace the breadcrumbs with almond meal or gluten-free crumbs.
I’ve also baked them in mini muffin tins for perfectly round, easy-to-hold bites.
For an herby touch, I mix in a bit of fresh basil or oregano with the parsley.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them into a 375°F (190°C) oven for about 8 minutes or until they’re warm and crispy again. I avoid microwaving because it softens the texture. They also freeze well—I freeze them on a tray first, then transfer to a freezer bag, reheating them straight from frozen in the oven for 10–12 minutes.
FAQs
How do I make sure the zucchini bites stay crispy?
I always squeeze out as much moisture as possible from the grated zucchini before mixing. That’s the key to getting a crisp texture.
Can I make these ahead of time?
Yes, I shape the bites, refrigerate them uncooked for a few hours, and bake them just before serving.
Can I air fry them?
Absolutely! I air fry them at 375°F (190°C) for 10–12 minutes, shaking halfway through.
What’s the best dipping sauce?
I love them with marinara, ranch, or a garlic-yogurt dip. They also taste great with tzatziki.
Can I use panko breadcrumbs?
Yes, panko makes them even crispier on the outside.
Can I skip the cheese?
Yes, though the cheese helps with flavor and binding. If skipping, I add 1–2 tablespoons of extra breadcrumbs.
Can I make them vegan?
Yes, I replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use vegan cheese.
What kind of onion works best?
I prefer yellow or white onion for a mild flavor, but red onion adds a nice sharpness too.
How long do they stay crispy?
They’re crispiest right after baking but still delicious reheated in the oven the next day.
Can I serve them cold?
They’re best warm, but they’re also tasty at room temperature for picnics or snack platters.
Conclusion
These crispy zucchini garlic bites are the perfect mix of crunchy, cheesy, and herby goodness. I love how they turn simple ingredients into an irresistible appetizer that feels indulgent yet wholesome. Whether I serve them for guests or as a quick snack, they always disappear fast. With their golden crust and flavorful interior, they’re proof that healthy eating can be every bit as delicious as it is satisfying.
These crispy zucchini garlic bites are a savory, cheesy snack made with grated zucchini, Parmesan, and herbs. Baked to golden perfection, they’re crunchy on the outside, tender inside, and perfect for dipping in marinara or ranch.
Ingredients
2 medium zucchinis, grated and moisture squeezed out
