Easy Italian Zucchini Garlic Bites

These Easy Italian Zucchini Garlic Bites are crispy on the outside, tender on the inside, and packed with garlic, Parmesan cheese, and fresh herbs. They're perfect as an appetizer, snack, or side dish and are a delicious way to use fresh zucchini.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 37

Course Snack

Cuisine Italian

Servings 15 BITES

Calories 35 kcal

Equipment

Box grater
Large mixing bowl
Clean kitchen towel
* Baking sheet
* Parchment paper
Pastry brush
* Measuring cups and spoons
* Cooling rack

Ingredients

1 cup packed grated zucchini moisture squeezed out
1 large egg
¼ cup grated Parmesan cheese
¼ cup breadcrumbs Panko recommended
2 cloves garlic minced
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
Olive oil for brushing

Optional Add-Ins

¼ cup shredded mozzarella
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes
1 teaspoon lemon zest

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly brush the parchment with olive oil.
Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel.
In a large bowl, combine the zucchini, egg, Parmesan cheese, breadcrumbs, garlic, parsley, salt, and pepper. Mix until well combined.
Scoop about 1 tablespoon of the mixture and shape it into small patties or bites. Arrange them on the prepared baking sheet about 1 inch apart.
Lightly brush the tops with olive oil.
Bake for 18–22 minutes, flipping halfway through, until both sides are golden brown and crispy.
Let the bites rest for 2 minutes before serving.
Serve warm with marinara sauce, garlic aioli, ranch, or your favorite dipping sauce.

Notes

Squeeze the zucchini well to prevent soggy bites.
Freshly grated Parmesan gives the best flavor and texture.
Panko breadcrumbs create a crispier finish.
Flip the bites halfway through baking for even browning.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.