Zucchini Garlic Bites Recipe
Crispy, garlicky zucchini bites coated in Parmesan and panko breadcrumbs, these Zucchini Garlic Bites are a quick, healthy appetizer or snack that’s bursting with savory flavor and perfect for any occasion.
Ingredients
- 2 medium zucchini about 1 lb, grated
- 3 garlic cloves finely minced
- 1 large egg lightly beaten
- ⅔ cup freshly grated Parmesan cheese
- ½ cup panko breadcrumbs
- ¼ cup all-purpose flour
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 2 –3 tbsp olive oil for stovetop or cooking spray (for baking)
Instructions
- Prep Zucchini: Wash, trim, and grate zucchini. Place in a clean kitchen towel and squeeze out excess moisture.
- Combine Base: In a bowl, mix drained zucchini, minced garlic, and beaten egg until well blended.
- Add Dry Ingredients: Stir in Parmesan, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper.
- Bind: Fold in panko breadcrumbs and flour until mixture holds together. If too wet, add an extra tablespoon of breadcrumbs.
- Shape Bites: Scoop heaping tablespoons of mixture and form 1‑inch patties with lightly oiled hands.
- Cook (Stovetop): Heat olive oil over medium heat. Fry bites in a single layer, 3–4 minutes per side, until golden brown. Drain on a rack.
- Or Bake: Preheat oven to 425°F (220°C). Arrange bites on parchment‑lined sheet, spray lightly, bake 15 minutes, flip, and bake 10 more minutes.
- Serve: Transfer to a platter and enjoy with your favorite dipping sauce.
Notes
- Moisture Removal: Wring zucchini thoroughly to ensure crisp bites.
- Make‑Ahead: Prepare mixture and refrigerate up to 24 hours before shaping and cooking.
- Storage: Store cooled bites in an airtight container for up to 3 days (fridge) or freeze up to 1 month. Reheat in oven or air fryer.
- Variations: Swap Parmesan for Pecorino, add fresh herbs, or make vegan with flax egg and nutritional yeast.