These Zucchini Garlic Bites are the perfect way to transform a summer harvest into a savory, Italian-inspired appetizer. Crispy on the outside and tender on the inside, they make a fantastic snack or side dish that the whole family will enjoy.
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Why You Will Love This Recipe
This recipe is a favorite for home gardeners and fans of Italian flavors alike. You will love how it combines the earthy taste of fresh zucchini with the sharp, nutty notes of Parmigiano-Reggiano and a blend of aromatic herbs. It is an excellent way to sneak vegetables into a kid-friendly finger food, and because they are baked rather than fried, they offer a lighter alternative to traditional appetizers. Whether you are looking for a game-day snack or a unique side dish for pasta night, these bites deliver incredible flavor with very little effort.
Ingredients
- 1 cup shredded zucchini (drained well)
- 1 clove garlic (grated fine)
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 large egg
- 2 tablespoons chopped fresh chives (or 1 tablespoon dried)
- 1 tablespoon chopped fresh parsley (or 1/2 tablespoon dried)
- 1 teaspoon chopped fresh basil (or 1/2 teaspoon dried)
- 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
- 1 pinch of salt and pepper
- Marinara sauce (for dipping)
Step-by-Step Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Lightly coat a large baking sheet with olive oil or non-stick cooking spray, or line it with parchment paper for easy cleanup.
- Remove Zucchini Moisture: Use a box grater to shred the zucchini. Place the shredded zucchini into a clean kitchen towel, roll it up, and twist it tightly to wring out as much liquid as possible. This step is vital for a crispy texture.
- Grate the Garlic: Using the small holes of your box grater or a microplane, grate the garlic clove into a fine paste.
- Mix the Ingredients: In a medium-sized mixing bowl, combine the squeezed zucchini, grated garlic, egg, breadcrumbs, parmesan cheese, chives, parsley, basil, oregano, salt, and pepper. Stir until all ingredients are thoroughly incorporated.
- Shape the Bites: Scoop out approximately one tablespoon of the mixture at a time. Use your hands to pat and roll the mixture into small, uniform balls. Place them on the prepared baking sheet, leaving a little space between each one.
- Bake to Perfection: Place the baking sheet in the oven and bake for 15 to 18 minutes. The bites should be golden brown and firm to the touch. Serve them warm with a side of marinara sauce.
Expert Tips / Pro Tips
The most important secret to successful Zucchini Garlic Bites is moisture control. If the zucchini is too wet, the bites will be mushy instead of crispy. Always use a lint-free kitchen towel or cheesecloth to squeeze the shredded zucchini until it feels almost dry. If you are using particularly large zucchini from the garden, be sure to slice them in half and scoop out the large, watery seeds before grating. For an even crispier exterior, you can lightly spray the tops of the balls with olive oil right before they go into the oven.
Variations & Substitutions
There are many ways to adapt this recipe to fit your dietary needs. For a gluten-free version, simply replace the standard breadcrumbs with gluten-free breadcrumbs or almond meal. If you prefer a vegan option, you can use a flax egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water) and substitute the Parmesan with a vegan cheese alternative. If you want to change the flavor profile, try using different cheeses like Pecorino Romano or adding a pinch of red pepper flakes for a spicy kick.
Serving Suggestions
While these bites are traditionally served as an appetizer with a side of warm marinara sauce, they are incredibly versatile. You can serve them as zucchini meatballs on top of a bed of spaghetti, though it is best to place them on top of the sauce rather than simmering them in it so they stay firm. They also work well as a side dish for grilled chicken or fish. For a different dipping experience, try serving them with a creamy garlic aioli or a cool ranch dressing.
Storage, Freezing & Reheating
Storage: If you have leftovers, place them in an airtight container and store them in the refrigerator for up to 5 days.
Freezing: To freeze, let the baked bites cool completely. Place them in a single layer on a baking sheet and flash freeze for one hour. Once firm, transfer them to a freezer-safe bag. They will stay fresh for up to 4 months.
Reheating: To maintain the crispy texture, reheat the bites in a 400°F oven for 5 to 8 minutes (or 10 to 15 minutes if reheating from frozen). You can also use an air fryer at 375°F for 3 to 5 minutes to bring back the crunch.
Nutrition Information
| Nutrient | Amount Per Serving (1 Bite) |
|---|---|
| Calories | 26 kcal |
| Carbohydrates | 2.2 g |
| Protein | 1.9 g |
| Fat | 1.2 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 13 mg |
| Sodium | 54 mg |
| Fiber | 0.2 g |
| Sugar | 0.3 g |
Zucchini Garlic Bites
Ingredients
Equipment
Method
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Lightly coat a large baking sheet with olive oil or non-stick cooking spray, or line it with parchment paper for easy cleanup.
- Remove Zucchini Moisture: Use a box grater to shred the zucchini. Place the shredded zucchini into a clean kitchen towel, roll it up, and twist it tightly to wring out as much liquid as possible. This step is vital for a crispy texture.1 cup shredded zucchini
- Grate the Garlic: Using the small holes of your box grater or a microplane, grate the garlic clove into a fine paste.1 clove garlic
- Mix the Ingredients: In a medium-sized mixing bowl, combine the squeezed zucchini, grated garlic, egg, breadcrumbs, parmesan cheese, chives, parsley, basil, oregano, salt, and pepper. Stir until all ingredients are thoroughly incorporated.1 cup shredded zucchini, 1 clove garlic, 1/3 cup breadcrumbs, 1/4 cup Parmigiano-Reggiano cheese, 1 large egg, 2 tablespoons fresh chives, 1 tablespoon fresh parsley, 1 teaspoon fresh basil, 1 teaspoon fresh oregano, 1 pinch salt and pepper
- Shape the Bites: Scoop out approximately one tablespoon of the mixture at a time. Use your hands to pat and roll the mixture into small, uniform balls. Place them on the prepared baking sheet, leaving a little space between each one.
- Bake to Perfection: Place the baking sheet in the oven and bake for 15 to 18 minutes. The bites should be golden brown and firm to the touch. Serve them warm with a side of marinara sauce.Marinara sauce
Notes
FAQ
Can these be cooked in an air fryer?
Yes, you can air fry these bites easily. Preheat your air fryer to 375°F. Place the balls in the basket in a single layer, ensuring they do not touch. Cook for 10 to 15 minutes, shaking the basket halfway through to ensure they brown evenly.
Can I use frozen shredded zucchini?
Yes, but you must thaw the zucchini completely first. Frozen zucchini releases a lot of water, so you will need to squeeze it very thoroughly. You may also need to add an extra tablespoon of breadcrumbs to help the mixture bind properly.
What if I do not have fresh herbs?
You can substitute dried herbs for fresh ones. Because dried herbs are more concentrated, use about half the amount. For this recipe, use 1 tablespoon dried chives, 1/2 tablespoon dried parsley, 1/2 teaspoon dried basil, and 1/2 teaspoon dried oregano.
Can I make the mixture ahead of time?
Yes, you can prepare the mixture and keep it in the refrigerator for a few hours. However, the zucchini may continue to release moisture as it sits, so you might need to stir in a teaspoon of extra breadcrumbs before shaping the balls to keep them firm.