Name: Crispy Baked Zucchini Bites
Prep time: 5 min
Cook time: PT-489176H50M20S
Total time: 5 min
Cuisine: American
Ingredients: 16 oz strawberry soda; 4 oz vanilla coffee creamer; Strawberry syrup (to taste)

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.)

1 cup shredded zucchini, well drained
1 clove garlic, grated finely
⅓ cup breadcrumbs
¼ cup grated Parmigiano‑Reggiano cheese
1 large egg
2 tablespoons chopped fresh chives (or 1 tablespoon dried chives)
1 tablespoon chopped fresh parsley (or ½ tablespoon dried parsley)
1 teaspoon chopped fresh basil (or ½ teaspoon dried basil)
1 teaspoon chopped fresh oregano (or ½ teaspoon dried oregano)
Pinch of salt and pepper
Tomato sauce for dipping

directions

I preheat the oven to 400 °F (about 200 °C) and lightly coat a baking sheet with olive oil or non-stick spray.
I grate the zucchini into a clean kitchen towel, then roll it up and twist tightly to remove as much moisture as possible.
I finely grate the garlic using a box grater.
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.
Using a tablespoon, I scoop the mixture and form it into small balls, then place them on the prepared baking sheet.
I bake them for 15–18 minutes until golden brown.
I serve the bites warm with tomato sauce for dipping.

Servings and timing

This recipe yields about 16 zucchini bites.

Prep time: 12 minutes
Cook time: 18 minutes
Total time: 30 minutes
Serving size: 1 bite (26 kcal per bite)

Variations

For a gluten-free version, I use gluten-free breadcrumbs or almond meal/flour.
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.
For extra crispiness, I sometimes cook them in the air fryer instead of the oven.
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

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Author: Sue
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

Print Recipe

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)

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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.