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Zucchini Puffs

Zucchini puffs are light, airy baked zucchini bites with a golden, slightly crispy exterior and a fluffy, cheesy herbed interior. Grated zucchini is squeezed very dry, then mixed with a parmesan-ricotta batter and baked until the tops puff and set.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 2 cup zucchini grated and squeezed very dry
eggs
  • 2 eggs beaten
parmesan cheese
  • 0.75 cup parmesan cheese grated
ricotta cheese
  • 0.5 cup ricotta cheese
all-purpose flour
  • 0.25 cup all-purpose flour
garlic
  • 2 clove garlic minced
fresh chives or green onions
  • 2 tbsp fresh chives or green onions chopped
Italian seasoning
  • 1 tsp Italian seasoning
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.125 tsp black pepper to taste
olive oil spray
  • 1 olive oil spray for light coating

Equipment

  • 1 mini muffin tin
  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and grease a mini muffin tin or line a baking sheet with parchment. Set up your baking surface so you can portion right away.
  2. Squeeze the grated zucchini in a clean towel until completely dry. Keep squeezing until no extra moisture releases.
Make the batter and portion
  1. Mix zucchini with eggs, parmesan cheese, ricotta cheese, flour, garlic, chives or green onions, Italian seasoning, salt, and black pepper until combined. The mixture should hold together as a thick batter.
  2. Scoop tablespoon portions into the mini muffin cups or drop mounds onto the baking sheet. Aim for even portions so they puff uniformly.
  3. Spray the tops lightly with olive oil spray. Use a light mist so the exterior browns without pooling.
Bake and serve
  1. Bake at 400°F for 18–22 minutes until puffed, golden, and set in the center. Look for a risen dome and a firm middle when nudged.
  2. Serve warm as an appetizer or snack. Let them cool briefly so the cheesy interior stays fluffy.

Notes

Pro tip: squeezing the zucchini very dry is the main factor for maximum puff and a set center. Store leftovers in the fridge up to 3 days in an airtight container; reheat in a 350°F oven until warmed through. Freezing is not recommended because the texture can turn watery after thawing. If you want a lighter swap, use part-skim ricotta and reduce parmesan slightly.