Zucchini Garlic Bites

By Muhammad Faizan

Zucchini Garlic Bites

A delicious, healthy, and quick appetizer or snack made with fresh zucchini, garlic, cheese, and simple pantry ingredients. Crispy on the outside, soft inside — perfect for dipping!

Ingredients

  • 1 cup shredded zucchini, drained well

  • 1 clove garlic, grated finely

  • 1/3 cup breadcrumbs (I assumed this since “1/3 cup” in your message likely refers to breadcrumbs)

  • 1/4 cup grated Parmigiano-Reggiano cheese

  • 1 large egg

  • Salt & pepper, to taste

  • (Optional): 1 tbsp chopped parsley or basil, pinch of red pepper flakes

Instructions

1. Prepare the Zucchini

  • Shred the zucchini using a grater.

  • Place it in a clean towel or paper towels and squeeze out as much moisture as possible. This is crucial for crispy bites.

2. Make the Mixture

In a bowl, combine:

  • Shredded zucchini

  • Finely grated garlic

  • Breadcrumbs

  • Parmigiano-Reggiano

  • Egg

  • Salt & pepper

  • Optional herbs

Mix until the mixture sticks together.

3. Shape

  • Preheat oven to 400°F (200°C).

  • Line a baking sheet with parchment.

  • Scoop about 1 tablespoon of the mixture and form into small balls or patties.

4. Bake

  • Bake for 15–18 minutes, or until golden brown.

  • For extra crispiness, broil for 1–2 minutes at the end.

5. Serve

Serve hot with marinara sauce, yogurt dip, ranch, or garlic aioli.

Description

These Zucchini Garlic Bites are savory, cheesy, and incredibly easy to make. They’re perfect for kids, parties, and anyone craving a healthier alternative to fried snacks. The garlic and Parmigiano add bold flavor, while the zucchini keeps them moist and tender.

Recipe Notes

  • Removing moisture is essential — wet zucchini will cause mushy bites.

  • Breadcrumbs may be adjusted (1–2 tsp more) if mixture seems too wet.

  • Fresh garlic offers the best flavor, but garlic powder works (¼–½ tsp).

  • Can be made into larger patties for a veggie burger-style snack.

  • Air-fryer option: 375°F for 8–10 minutes, shaking halfway.

Tips for Best Results

  • Add 1–2 tablespoons of shredded mozzarella for cheesier bites.

  • Chill mixture for 10–15 minutes before shaping if too soft.

  • Use panko for crunchier texture.

  • Double the batch — these freeze wonderfully!

  • Serve with warm marinara or tzatziki for flavor contrast.

Servings

This recipe makes 12–14 bites (about 4 servings).

Approximate Nutritional Information (per 1 bite)

(Values vary by brand of ingredients)

  • Calories: 28–32

  • Protein: 2 g

  • Carbs: 2.5–3.5 g

  • Fat: 1.5–2 g

  • Fiber: 0.3 g

  • Sodium: 55–75 mg

Benefits of This Recipe

  • ✔ Vegetable-rich snack (great way to use zucchini)

  • ✔ Low calorie & nutrient-dense

  • ✔ Kid-friendly and picky-eater approved

  • ✔ High in protein from egg + cheese

  • ✔ Gluten-free option by using GF breadcrumbs

  • ✔ No frying — healthy baked alternative

Q & A for This Recipe

Q1: Can I make these keto or low-carb?

Yes! Replace breadcrumbs with almond flour or crushed pork rinds.

Q2: Can I freeze them?

Absolutely. Freeze baked bites on a tray, then store in a freezer bag for up to 3 months. Reheat in oven or air fryer.

Q3: My mixture is too wet — what should I do?

Add 1–2 tablespoons of breadcrumbs OR remove more water from the zucchini.

Q4: Can I pan-fry instead of bake?

Yes. Pan-fry small patties in a light layer of oil until golden on both sides.

Q5: Can I add other vegetables?

Yes! Try adding finely grated carrot, chopped spinach, or corn (drained well).

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