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Crispy and tender bites made from shredded zucchini mixed with garlic, Parmesan, and herbs, baked or air-fried to golden perfection. Perfect as appetizers, sides, or snacks.

Ingredients

Scale
  • 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)

Instructions

  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.

Notes

Removing moisture from the zucchini is the most important step for crispy bites; do not 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 extra crunch, lightly spray tops with oil before baking or during last few minutes of air frying., If using frozen shredded zucchini, thaw completely and squeeze out all moisture. You may need to add extra binder like breadcrumbs or cheese.

Nutrition

Find it online: https://margorecipes.com/zucchini-garlic-bites/