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Zucchini Garlic Bites

Zucchini garlic bites are golden, crispy baked zucchini balls with a garlicky parmesan crust. Grated zucchini is squeezed dry, mixed with garlic and herbs, then baked until browned and served with marinara for dipping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Zucchini garlic bites
  • 2 medium zucchini grated and squeezed dry (about 2 cups)
  • 1 egg beaten
  • 0.5 cup parmesan cheese grated
  • 0.33 cup breadcrumbs Italian seasoned
  • 3 garlic cloves, minced
  • 2 tbsp fresh parsley chopped
  • 0.5 tsp garlic powder
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • olive oil spray for light coating
  • marinara sauce for dipping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 400°F and line a baking sheet with parchment for easy release.
Squeeze and season zucchini
  1. Grate the zucchini, toss with a pinch of salt, and squeeze out all excess moisture until very dry.
Build the parmesan garlic mixture
  1. Mix the zucchini with the beaten egg, parmesan, breadcrumbs, minced garlic, parsley, garlic powder, salt, and black pepper until well combined.
Shape the bites
  1. Scoop tablespoon-sized portions and roll into balls, then place them on the baking sheet with space between.
Bake until golden and crispy
  1. Spray the bites lightly with olive oil spray to help them crisp.
  2. Bake for 15–20 minutes, flipping halfway, until golden and crispy on the outside.
Serve
  1. Serve immediately with warm marinara dipping sauce.

Notes

For the crispiest zucchini bites, squeeze the grated zucchini very thoroughly so the mixture holds together and browns instead of steaming. Store leftovers in the fridge up to 3 days; reheat on a sheet pan in a 400°F oven until hot and crisp again. Freezing: yes, freeze baked bites in a single layer, then reheat from frozen. For a lighter option, use reduced-fat parmesan and whole-wheat or gluten-free breadcrumbs.