Crispy on the outside and tender on the inside, these zucchini garlic bites are my favorite way to turn fresh zucchini into a delicious appetizer or snack. They’re baked instead of fried, giving me that golden, crunchy texture I love without the extra oil. With garlic, Parmesan cheese, and breadcrumbs, these bites pack a flavorful punch that’s both comforting and satisfying.
Why You’ll Love This Recipe
I love this recipe because it’s simple, wholesome, and incredibly versatile. It’s the perfect appetizer for parties, game nights, or just an afternoon snack. Since I bake them, I skip the mess of frying but still get that crisp finish everyone enjoys. These zucchini bites also freeze beautifully, so I can make a big batch and have them ready anytime. Plus, they’re a clever way to get more veggies into my meals without sacrificing flavor.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper. I lightly grease it with cooking spray or a touch of olive oil.
Next, I grate the zucchini and squeeze out as much water as I can using a clean kitchen towel. This step makes all the difference for crispy results.
In a large bowl, I mix the drained zucchini, breadcrumbs, Parmesan, eggs, garlic, onion, parsley, salt, pepper, and Italian seasoning until fully combined.
I shape the mixture into small balls, about 1 to 1½ inches wide, and place them evenly on the baking sheet.
Then I bake them for 20–25 minutes, flipping halfway through, until they’re golden brown and slightly crisp.
Finally, I let them cool for a few minutes before serving them warm with marinara sauce, ranch, or garlic aioli.
Servings and Timing
This recipe makes about 20–22 bites, serving 4–6 people. The total prep and cooking time is around 35 minutes — about 10 minutes to prep and 25 minutes to bake.
Variations
When I want to mix things up, I love experimenting with these flavor twists:
Add shredded mozzarella or cheddar for extra cheesiness.
Mix in chopped jalapeños or red pepper flakes for a spicy kick.
Swap parsley for fresh basil or dill for a new flavor profile.
Add grated carrots or spinach for extra color and nutrients.
Flatten them into patties to make mini fritters instead of round bites.
Storage/Reheating
I usually store leftover zucchini bites in an airtight container in the refrigerator for up to 4 days. To reheat, I bake them in the oven at 375°F for about 8–10 minutes or pop them into the air fryer at 375°F for 5–6 minutes until crisp again. For longer storage, I freeze them (either baked or unbaked) and bake directly from frozen whenever I need a quick snack.
FAQs
How do I keep zucchini bites from getting soggy?
I always make sure to squeeze the zucchini very well before mixing. The drier the zucchini, the crispier the bites will be.
Can I fry instead of bake them?
Yes, I can fry them in a little oil for about 2–3 minutes per side until golden brown, but baking keeps them lighter and cleaner.
Do I need to peel the zucchini first?
No, I don’t peel it. The skin is soft, edible, and adds nice color and texture.
Can I make them without cheese?
Absolutely. I replace the Parmesan with nutritional yeast or a dairy-free cheese alternative for a vegan option.
Can I use yellow squash instead of zucchini?
Yes, yellow squash works beautifully in this recipe. I treat it the same way — grate, squeeze out the moisture, and mix as usual.
Conclusion
I love how easy and versatile these crispy zucchini garlic bites are. They make a perfect appetizer, snack, or side dish and are a tasty way to enjoy fresh zucchini. Whether I’m making them ahead for a party or enjoying them fresh from the oven, they never fail to impress with their flavor, crunch, and golden goodness.
These Crispy Zucchini Garlic Bites are golden on the outside and tender on the inside. Baked instead of fried, they combine zucchini, garlic, Parmesan and breadcrumbs for a flavorful, wholesome appetizer or snack.
Cooking spray or a little olive oil for baking sheet
Instructions
Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper and lightly spray or brush with olive oil.
Grate the zucchini and then use a clean kitchen towel or paper towels to squeeze out as much moisture as possible — this is key to crispiness. :contentReference[oaicite:0]{index=0}
In a large bowl, combine the squeezed zucchini, breadcrumbs, Parmesan cheese, eggs, minced garlic, chopped onion, parsley, salt, pepper and Italian seasoning (if using). Mix until evenly combined.
Using a tablespoon or cookie scoop, form the mixture into small balls (about 1 to 1½ inch each) and place them on the prepared baking sheet, spaced slightly apart.
Bake for 20–25 minutes, flipping once halfway through, until golden brown and slightly crisp on the edges.
Let them cool a few minutes, then serve warm with a dipping sauce such as marinara, ranch, or garlic aioli.
Notes
If you want extra cheesiness, stir in shredded mozzarella or cheddar.
For a spicy version, add chopped jalapeños or red pepper flakes.
Yellow squash can be used instead of zucchini with the same method. :contentReference[oaicite:1]{index=1}
Store leftovers in an airtight container in the fridge for up to 4 days. Re‑bake in oven at 375 °F for 8‑10 minutes (or air‑fryer about 5‑6 minutes) to re‑crisp.
Freeze baked bites on a tray until firm, then transfer to a freezer bag and store up to 3 months. Re‑bake directly from frozen until hot and crisp.
