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Zucchini Puffs

Zucchini puffs are light, airy baked zucchini bites with a golden, slightly crisp exterior and a fluffy, cheesy herbed interior. They puff up beautifully in the oven, making an easy appetizer for parties or quick snacks.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 2 cup zucchini grated and squeezed very dry
eggs
  • 2 eggs beaten
parmesan cheese
  • 0.75 cup parmesan cheese grated
ricotta cheese
  • 0.5 cup ricotta cheese
all-purpose flour
  • 0.25 cup all-purpose flour
garlic
  • 2 clove garlic minced
fresh chives or green onions
  • 2 tbsp fresh chives or green onions chopped
Italian seasoning
  • 1 tsp Italian seasoning
salt
  • salt to taste
black pepper
  • black pepper to taste
olive oil spray
  • 1 olive oil spray for light coating

Equipment

  • 1 mini muffin tin
  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400°F and grease a mini muffin tin or line a baking sheet with parchment for easy release.
  2. Squeeze the grated zucchini in a clean towel until completely dry to keep the puffs light and airy.
Mix batter
  1. In a bowl, mix the zucchini with the beaten eggs, parmesan, ricotta, flour, minced garlic, chives, Italian seasoning, salt, and black pepper until combined.
Portion and bake
  1. Scoop tablespoon portions into the mini muffin cups or drop mounds onto the baking sheet so they bake into puffs.
  2. Spray lightly with olive oil for a golden, slightly crispy exterior.
  3. Bake 18–22 minutes at 400°F until puffed, golden, and set in the center, watching for a lightly crisp top.
Serve
  1. Serve warm as an appetizer or snack for the best fluffy, cheesy center.

Notes

For the lightest texture, squeeze zucchini until it feels nearly dry in the towel—extra moisture prevents proper puffing. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in a 350°F oven or toaster oven until warmed through. Freezing is not recommended because the zucchini can release water when thawed. For a dairy-lite swap, use part-skim ricotta and a reduced-fat parmesan (or omit cheese varieties you prefer) while keeping the egg and flour amounts the same for structure.