Zucchini Garlic Bites

Hello and welcome! If you’ve got an abundance of zucchini and want a tasty way to use it, these zucchini garlic bites are just the thing. Fresh summer zucchini gets shredded and mixed with grated garlic, Parmesan, and fragrant herbs, then baked until lightly crisp. You’ll end up with little golden bites that are crunchy on the outside and tender inside, perfect for appetizers, sides, or kid-friendly snacks.

This post gives you all the details, from the simple ingredients to a step‑by‑step method (including how to squeeze out moisture — the key step!), timing (about 30 minutes from start to finish), and yields (around 16 bites per batch). Plus, you’ll find extras like an air-fryer option, instructions for freezing and make-ahead prep, and easy ingredient swaps for gluten-free, keto, or vegan diets. Each bite clocks in at about 26 calories, making them a light but satisfying snack.

This recipe first appeared in August 2014 and has become a staple here. This updated version features clearer instructions, fresh photos, and a short video to guide you through. Ready to get started? Scroll down for the full recipe with photo steps, or check out what’s included here:

• What ingredients you’ll need (simple and easy to find)
• Follow-along baking and air-fryer instructions
• Tips for extra crispiness and fixing wet mixtures
• Options for vegan, gluten-free, keto, and cheesy variations
• How to store, freeze, and reheat your zucchini bites
• The most common questions answered

Why You’ll Love Them

These zucchini garlic bites are a super simple way to transform a summer zucchini overload into a crispy, savory snack in about 30 minutes (and if you want another effortless crowd-pleaser for extra squash, Savory Italian Zucchini Scarpaccia is a delicious option). They’re irresistibly crunchy on the outside, with a tender, flavorful inside thanks to fresh garlic, herbs, and Parmesan cheese. They’re perfect as an appetizer, fun finger food for kids, or a light side dish (or pair them with the quick Skillet Zucchini and Mushrooms for an easy stovetop veggie side). Plus, they’re low in calories (about 26 per bite), easy to customize with dietary swaps, and freeze well—which makes them fantastic for quick meals or planning ahead.

Ingredients and Measurements

• 1 cup shredded zucchini (drained well)
• 1 clove garlic (grated fine)
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 large egg
• 2 tablespoons chopped fresh chives (or 1 tablespoon dried chives)
• 1 tablespoon chopped fresh parsley (or 1/2 tablespoon dried)
• 1 teaspoon chopped fresh basil (or 1/2 teaspoon dried)
• 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
• pinch of salt and pepper
• tomato sauce (for dipping)

How to Make the Bites

1. Preheat oven to 400°F and line a baking sheet with parchment paper or lightly coat with oil or non-stick spray.
2. Wash zucchini, trim ends, cut large zucchinis in half and scoop out seeds if needed, then grate using the large holes of a box grater.
3. Place shredded zucchini into a clean kitchen towel or cheesecloth, roll up and twist firmly to squeeze out as much moisture as possible; measure 1 cup drained zucchini.
4. Grate one garlic clove finely using the small holes of the box grater.
5. Chop the fresh herbs (chives, parsley, basil, oregano).
6. In a medium bowl, combine the drained zucchini, grated garlic, egg, breadcrumbs, grated Parmesan, chopped herbs, and a pinch of salt and pepper; mix until evenly combined.
7. If the mixture feels too wet to shape, add extra breadcrumbs a tablespoon at a time or chill the mixture in the fridge for 10–15 minutes to firm up.

8. Use a tablespoon or small cookie scoop to form the mixture into small balls (about 1 tablespoon each) and place them spaced apart on the prepared baking sheet.

   

9. Optionally, lightly spray the tops of the balls with oil for extra crispness.
10. Bake in the preheated oven for 15–18 minutes until golden and set.
11. For an air-fryer alternative: preheat the air fryer to 375°F and cook the bites in a single layer for 10–15 minutes, shaking the basket halfway through.

Tips for Extra-Crispy Bites

• Removing moisture from the zucchini is the most important step for crispy bites. Don’t skip or skimp on squeezing it dry.
• Always measure your zucchini after draining so you’re working with the right amount; too much wet zucchini means extra breadcrumbs might be needed.
• If your mixture is too soft, chilling it in the fridge for 10 to 15 minutes helps firm it up for shaping.
• Use a small cookie scoop or spoon to make uniform bite-sized balls so they cook evenly.
• Give your baking sheet or air-fryer basket plenty of space between bites so hot air moves freely and crisping happens.
• For an extra crunch, lightly spray the tops with oil before baking or in the last few minutes of air frying.
• If using frozen shredded zucchini, thaw completely and squeeze out all moisture. You’ll likely need to add extra binder like breadcrumbs or cheese.

Dietary Swaps and Add-Ins

• Vegan: Swap the egg for a flax egg—mix 1 Tbsp ground flaxseed with 3 Tbsp water and let it thicken for 10 minutes. Substitute Parmesan with vegan cheese or nutritional yeast. You may need additional breadcrumbs to get a firm mix.
• Gluten-free/Keto: Use gluten-free breadcrumbs or replace with almond meal or crushed pork rinds to keep carbs low. Almond meal makes for a slightly denser bite.
• Cheesy: Add shredded mozzarella or Asiago to the mix for melty, gooey bites. Softer cheeses will make the bites a bit less firm, just keep an eye on them. For another extra-cheesy zucchini idea, try Chicken Mozzarella Stuffed Zucchini Boats.
• Spiced up: Add red pepper flakes, smoked paprika, or a sprinkle of Italian seasoning for a little extra flavor kick.
• Mix-ins: Stir in grated carrot, corn kernels, or crispy cooked bacon for added color and flavor.
• Dipping swaps: Try pesto, garlic aioli, tzatziki, or a spicy marinara instead of traditional tomato sauce for dipping.

Storing, Freezing, and Reheating

Refrigerator: Store cooled zucchini garlic bites in an airtight container for up to 5 days. Reheat in a 400°F oven for 5 to 8 minutes to bring back that nice crispiness. That same quick 400°F blast also revives other small baked snacks, like 20 Minute Mini Baked Chicken Tacos.

Freezer (baked): After cooling, lay bites out in a single layer on a baking sheet and freeze for an hour to prevent them sticking together. Transfer to a freezer bag or container for up to 4 months. Reheat from frozen in a 400°F oven for 10 to 15 minutes.

Freezer (unbaked): You can also freeze shaped but unbaked zucchini balls on a sheet tray, then store frozen in a bag. Bake from frozen at 400°F for 18 to 22 minutes until golden and cooked through.

Make-ahead: Mix everything and refrigerate the zucchini mixture for up to 24 hours before shaping and baking. Perfect for busy days. For another no-fuss make-ahead party bite, try Cheese and Meat Roll-Ups.

Common Questions Answered

Q: Can I cook these zucchini garlic bites in an air fryer?
A: Yes! Preheat to 375°F and air fry in a single layer for 10 to 15 minutes, shaking halfway through for even crisping. For dipping, try a creamy, tangy Fried Pickle Dip.

Q: Can I make them ahead and bake later?
A: Definitely. Keep the mix cold in the fridge, then shape and bake whenever you’re ready. You can also pre-shape and refrigerate the formed balls for a few hours before cooking.

Q: How do I make this recipe gluten-free?
A: Swap in gluten-free breadcrumbs or almond meal, or crushed gluten-free crackers. Adjust quantity to get the right texture.

Q: Does a flax egg work in place of the regular egg?
A: Yes, a flax egg is a great vegan substitute. Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it thicken for 10 minutes. You’ll likely need extra breadcrumbs for firmness, and swap Parmesan for vegan cheese.

Q: Can I use frozen shredded zucchini?
A: Yes, but it must be fully thawed and squeezed dry. You may need to increase breadcrumbs or cheese to firm the mixture.

Q: What if my mixture is too wet to form balls?
A: Add breadcrumbs a tablespoon at a time until it firms up, or chill the mix for 10 to 15 minutes to help it bind better.

Q: How many bites does this recipe make and how many calories per bite?
A: You’ll get about 16 bites, each around 26 calories.