Zucchini Garlic Bites

Zucchini garlic bites are golden, crispy baked zucchini finger food with a garlicky parmesan crust. They’re mixed like a quick fritter, baked until crisp, and served warm with marinara for dipping.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Appetizer

Cuisine: Italian-American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

Zucchini

2 zucchini Medium; grated and squeezed dry until no excess water remains (about 2 cups grated).
0.25 tsp salt To season the grated zucchini before squeezing.
0.25 tsp black pepper Season to taste.

Bind and flavor

1 egg Beaten.
0.5 cup parmesan cheese Grated.
0.33 cup breadcrumbs Italian seasoned.
3 garlic Minced.
2 tbsp fresh parsley Chopped.
0.5 tsp garlic powder

For baking and serving

1 olive oil spray Lightly coat before baking.
1 marinara sauce Warm for dipping.

Equipment

1 sheet pan

Method

Prep and bake

Preheat the oven to 400°F and line a sheet pan with parchment paper.
Grate the zucchini, toss with a pinch of salt, and squeeze out all excess moisture.
Mix zucchini with the beaten egg, parmesan, breadcrumbs, garlic, parsley, garlic powder, salt, and black pepper until well combined.
Scoop tablespoon-sized portions and roll into balls, then place them on the sheet pan with space between each bite.
Spray the bites lightly with olive oil spray so they brown evenly.
Bake for 15–20 minutes, flipping halfway, until golden and crispy on the outside.

Serve

Serve immediately with warm marinara sauce for dipping.

Notes

For the crispiest exterior, squeeze the grated zucchini very dry—any water will steam the bites instead of browning. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan in a 400°F oven until hot and crisp again. Freezing isn’t recommended because the texture can soften after thawing. If you want a lighter option, use reduced-fat parmesan and whole-wheat breadcrumbs for a small cut in calories while keeping the crust.