Crispy, savory zucchini bites flavored with garlic, fresh herbs, Parmesan cheese, and breadcrumbs—baked to golden perfection and perfect for dipping. These little bites pack a punch of flavor and are the ideal solution when I need a light, satisfying appetizer or snack.
Why You’ll Love This Recipe
I love how these zucchini bites turn out golden and crispy on the outside while staying soft and tender inside. They're easy to make, loaded with fresh herbs, and a delicious way to use up summer zucchini. I can serve them with tomato sauce for dipping, or pop them into lunchboxes. Plus, they’re baked—not fried—so they’re a lighter option without sacrificing taste or crunch.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup shredded zucchini, well drained
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1 clove garlic, grated finely
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⅓ cup breadcrumbs
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¼ cup grated Parmigiano‑Reggiano cheese
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1 large egg
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2 tablespoons chopped fresh chives (or 1 tablespoon dried chives)
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1 tablespoon chopped fresh parsley (or ½ tablespoon dried parsley)
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1 teaspoon chopped fresh basil (or ½ teaspoon dried basil)
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1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
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Pinch of salt and pepper
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Tomato sauce for dipping
directions
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I preheat the oven to 400 °F (about 200 °C) and lightly coat a baking sheet with olive oil or non-stick spray.
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I grate the zucchini into a clean kitchen towel, then roll it up and twist tightly to remove as much moisture as possible.
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I finely grate the garlic using a box grater.
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In a medium bowl, I mix the drained zucchini, grated garlic, egg, breadcrumbs, Parmesan cheese, chives, parsley, basil, oregano, salt, and pepper until well combined.
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Using a tablespoon, I scoop the mixture and form it into small balls, then place them on the prepared baking sheet.
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I bake them for 15–18 minutes until golden brown.
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I serve the bites warm with tomato sauce for dipping.
Servings and timing
This recipe yields about 16 zucchini bites.
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Prep time: 12 minutes
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Cook time: 18 minutes
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Total time: 30 minutes
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Serving size: 1 bite (26 kcal per bite)
Variations
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For a gluten-free version, I use gluten-free breadcrumbs or almond meal/flour.
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To make them vegan, I replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel) and use a dairy-free cheese.
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For extra crispiness, I sometimes cook them in the air fryer instead of the oven.
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I can also swap out herbs depending on what I have—thyme, dill, or even mint give them a nice twist.
storage/reheating
Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 400 °F oven for about 10 minutes or warm them in the air fryer until crispy again. If I want to freeze them, I let them cool, freeze them on a baking sheet for an hour, then transfer to a freezer bag for up to 4 months. I reheat from frozen at 400 °F for 10–15 minutes.
FAQs
How do I keep the zucchini bites from getting soggy?
I make sure to squeeze out as much moisture as possible from the grated zucchini using a towel. This step is key to keeping the bites firm and crispy.
Can I make these bites ahead of time?
Yes, I prepare and shape the bites, then refrigerate them uncooked for up to 24 hours. When I’m ready, I bake or air-fry them fresh.
What can I use instead of Parmesan cheese?
I like to substitute it with nutritional yeast or a vegan cheese alternative if I want a dairy-free version.
Can I fry these instead of baking?
Yes, I can lightly fry them in a skillet with a bit of oil over medium heat until golden on all sides.
Are these kid-friendly?
Absolutely! I find that even picky eaters enjoy these bites, especially when served with a favorite dipping sauce like marinara or ranch.
Conclusion
These baked zucchini bites are a go-to snack I can feel good about. They’re packed with flavor, easy to customize, and perfect for sharing—or keeping all to myself. Whether I serve them at a party or enjoy them as a quick lunch with dipping sauce, they never disappoint.
Crispy Baked Zucchini Bites
- Prep Time: 5 minutes
- Cook Time: –
- Total Time: 5 minutes
- Yield: 2 servings
- Category: Beverage / Mocktail
- Method: No‑cook, build in glass
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant strawberry‑flavored soda elevated with strawberry syrup and a creamy swirl of vanilla coffee creamer—refreshing, playful, and visually stunning.
Ingredients
- 16 oz strawberry soda
- 4 oz vanilla coffee creamer
- Strawberry syrup (to taste)
Instructions
- Chill two serving glasses in the freezer for about 15 minutes for an extra‑cold drink.
- Fill both glasses generously with ice.
- Drizzle strawberry syrup around the inside of each glass over the ice.
- Pour 8 oz of strawberry soda into each glass; watch it fizz and swirl with the syrup.
- Gently pour 2 oz of vanilla coffee creamer into each glass, letting it cascade and form beautiful creamy swirls.
- Optionally, garnish with fresh strawberry slices, whipped cream, mint sprigs, or a colorful straw.
Notes
- Serve immediately—don’t prepare ahead, or the soda may go flat or the ice melt and dilute the drink.
- For a dairy‑free version, use non‑dairy vanilla creamer (almond, soy, or coconut‑based).
- Feel free to experiment with different creamer flavors (e.g., white chocolate raspberry) or spike it with alcohol for an adult twist.
- Garnish with whipped cream or cherries for a festive treat.
Nutrition
- Serving Size: 1 drink
- Calories: ≈153 kcal
- Sugar: ≈34 g
- Sodium: ≈27 mg
- Fat: –
- Saturated Fat: –
- Unsaturated Fat: –
- Trans Fat: –
- Carbohydrates: ≈34 g
- Fiber: –
- Protein: –
- Cholesterol: –
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