Some days, you need a snack that feels like a hug in food form. Enter: zucchini garlic bites. These tiny powerhouses of flavor are the perfect answer to your 3 p.m. munchies, a potluck dilemma, or those nights when dinner needs a fun little sidekick. They’re baked (not fried!), deliciously cheesy, packed with garden-fresh herbs, and oh-so-easy to love.
If you’re staring at a mountain of zucchini from your garden—or that impulse farmer’s market haul—you’re in the right place. This recipe is your go-to for turning humble ingredients into something that feels indulgent, without the guilt. And trust me, even the picky eaters won’t resist these little golden rounds once they’re paired with marinara sauce. Let’s dive in!
Why You’ll Love These Zucchini Garlic Bites
- Baked zucchini balls mean no frying mess and fewer calories
- Perfect as zucchini appetizers or healthy snacks for any age
- Ready in just 30 minutes from start to finish
- Freezer-friendly for make-ahead magic
Ingredients You’ll Need
- 1 cup (100 g) shredded zucchini, drained well
- 1 clove garlic, finely grated
- 1/3 cup (35 g) breadcrumbs
- 1/4 cup (25 g) grated Parmigiano-Reggiano cheese
- 1 large egg
- 2 tbsp chopped fresh chives or 1 tbsp dried
- 1 tbsp chopped fresh parsley or 1/2 tbsp dried
- 1 tsp chopped fresh basil or 1/2 tsp dried
- 1 tsp chopped fresh oregano or 1/2 tsp dried
- Pinch of salt and pepper
- Marinara sauce for dipping
Simple Steps to Cheesy, Herby Bliss
- Preheat your oven to 400˚F and lightly coat a baking sheet with olive oil or non-stick spray.
- Shred your zucchini using a box grater. Wrap it in a clean towel and wring out all that extra moisture—this step is key to avoid soggy bites!
- Grate the garlic through the most minor holes of the grater.
- Mix everything together in a medium bowl: zucchini, garlic, egg, breadcrumbs, cheese, herbs, salt, and pepper. Give it a good stir until everything is well combined.
- Scoop and shape the mixture into small balls, about one tablespoon each.
- Bake for 15–18 minutes until golden and firm.
- Serve warm with marinara sauce. Warning: they disappear fast!
Tips for Zucchini Garlic Bite Success
- Don’t skip the draining step—zucchini is 95% water, and no one likes soggy snacks.
- Use a cookie scoop for even portioning. It saves time and makes everything look extra pro.
- Feel free to swap in Italian seasoning if you’re short on fresh herbs.
- Want more crunch? Use panko instead of regular breadcrumbs.
Olivia’s Kitchen Story
This recipe was born from one hectic Thursday evening when I was staring down a fridge full of odds and ends—half a zucchini, one egg, and some cheese. The kids were “starving” (aren’t they always?), and I needed something fast. These bites became a surprise hit, and now they’re a staple. My youngest even calls them “zucchini meatballs,” and who am I to argue with a four-year-old culinary genius?
What to Serve with Zucchini Garlic Bites
These bites are more versatile than you’d think:
- As an appetizer with marinara, ranch, or garlic aioli
- Alongside pasta as a veggie-forward twist
- On a party platter with olives, cheeses, and dips
- Tucked in a pita with hummus and fresh greens for a light lunch
How to Store Leftovers
Got extras? Lucky you!
- Fridge: Store in an airtight container for up to 3 days. Reheat in a 350˚F oven or air fryer to crisp them back up.
- Freezer: Freeze on a baking sheet, then transfer to a zip-top bag. They’ll keep for up to 2 months. Just reheat directly from frozen—no thawing needed!
FAQs
Can I use frozen zucchini?
Yes, thaw and drain it super well to avoid sogginess.
Can I make these gluten-free?
Absolutely! Just swap the breadcrumbs with your favorite gluten-free variety.
Can I prep these ahead of time?
Yep! Shape and refrigerate for a few hours before, then pop them in the oven when ready.
Do these work as zucchini appetizers for parties?
Oh yes—serve them with colorful toothpicks and watch them vanish.
The Final Bite
Zucchini garlic bites are the perfect combo of easy, healthy, and irresistibly tasty. Whether you’re looking for a new way to use up zucchini or just need a simple snack that feels a little special, this recipe is a keeper. Trust me—once you taste them, you’ll be hooked. So grab your apron, turn on the oven, and let’s make something delicious together!
Print
Crispy, Cheesy, and Totally Addictive: Zucchini Garlic Bites to the Rescue!
- Total Time: 28 minutes
- Yield: About 15 bites (serves 4 as appetizer) 1x
- Diet: Vegetarian
Description
Zucchini Garlic Bites are golden, cheesy snack balls made with shredded zucchini, fresh herbs, and Parmesan cheese. Baked instead of fried, these irresistible bites are quick, healthy, and perfect for snacking, parties, or as a veggie-packed side dish. Serve them warm with marinara sauce for a flavor-packed bite-sized treat.
Ingredients
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1 cup (100 g) shredded zucchini, drained well
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1 clove garlic, finely grated
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1/3 cup (35 g) breadcrumbs
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1/4 cup (25 g) grated Parmigiano-Reggiano cheese
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1 large egg
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2 tbsp chopped fresh chives or 1 tbsp dried
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1 tbsp chopped fresh parsley or 1/2 tbsp dried
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1 tsp chopped fresh basil or 1/2 tsp dried
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1 tsp chopped fresh oregano or 1/2 tsp dried
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Pinch of salt and pepper
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Marinara sauce, for dipping
Instructions
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Preheat oven to 400˚F (200˚C). Lightly grease a baking sheet with olive oil or non-stick spray.
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Grate zucchini, then squeeze out as much moisture as possible using a clean towel.
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Combine shredded zucchini, garlic, breadcrumbs, cheese, egg, herbs, salt, and pepper in a bowl. Mix until well combined.
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Form into small balls, about 1 tablespoon each.
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Place on a baking sheet and bake for 15–18 minutes until golden brown and firm.
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Serve warm with marinara sauce for dipping.
Notes
Draining zucchini well is essential to avoid soggy bites.
Use a cookie scoop for consistent shaping.
Italian seasoning can be used as a substitute for fresh herbs.
Panko breadcrumbs can be used for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American