Crispy on the outside, tender and cheesy inside, these Cheesy Garlic Zucchini Bites are perfect as an appetizer, snack, side dish, or light lunch. They are easy to bake or air-fry and can be made nut-free with breadcrumbs.
Recipe Details
Prep Time: 15 minutes
Draining Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: About 45 minutes
Servings: 4
Yield: 16–20 bites
Course: Appetizer / Snack / Side Dish
Cuisine: American-Italian inspired
Difficulty: Easy
Ingredients
For the Zucchini Bites
2 medium zucchini, about 450 g total
1 large egg
½ cup shredded mozzarella cheese
¼ cup finely grated Parmesan cheese
2 tablespoons almond flour or fine breadcrumbs
2 cloves garlic, finely minced
1 teaspoon Italian seasoning
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon salt
1 tablespoon fresh parsley, finely chopped
1 tablespoon olive oil or olive-oil spray
Optional Dipping Sauce
½ cup marinara sauce
1 tablespoon grated Parmesan
½ teaspoon Italian seasoning
Pinch of red pepper flakes
Instructions
1. Prepare the zucchini
Wash and dry the zucchini.
Grate the zucchini using the large holes of a box grater.
Place the grated zucchini in a clean kitchen towel or several layers of cheesecloth.
2. Remove excess water
Squeeze the zucchini very firmly to remove as much liquid as possible.
This is one of the most important steps. Zucchini naturally contains a lot of water, and excess moisture can make the bites soft instead of crispy.
After squeezing, you should have roughly 1½ cups of well-drained zucchini.
3. Salt and drain
Place the squeezed zucchini in a bowl and sprinkle with the ¼ teaspoon salt.
Let it stand for about 10 minutes, then squeeze it again.
Pat dry with paper towels.
4. Make the mixture
In a large bowl, combine:
Drained zucchini
Egg
Mozzarella
Parmesan
Almond flour or breadcrumbs
Garlic
Italian seasoning
Paprika
Black pepper
Onion powder
Parsley
Mix thoroughly until everything is evenly incorporated.
The mixture should be moist but firm enough to shape.
5. Shape the bites
Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Take about 1½ tablespoons of the mixture and form it into a small round patty.
Place it on the baking sheet.
Repeat until all the mixture is used.
You should get approximately 16–20 bites, depending on size.
Lightly brush or spray the tops with olive oil.
6. Bake
Bake for 10–12 minutes.
Carefully flip each bite.
Bake for another 8–10 minutes, until golden brown and crispy around the edges.
For an extra-golden top, broil for 1–2 minutes at the end, watching carefully.
7. Make the dipping sauce
While the zucchini bites are baking, combine the marinara sauce, Parmesan, Italian seasoning, and red pepper flakes.
Serve chilled or gently warmed, depending on preference.
8. Serve
Allow the zucchini bites to cool for 3–5 minutes.
Serve warm with marinara, garlic yogurt sauce, ranch, or your favorite dipping sauce.
Air Fryer Method
These bites work particularly well in an air fryer.
Preheat the air fryer to 375°F (190°C).
Lightly spray the basket.
Place the zucchini bites in a single layer.
Lightly spray the tops with olive oil.
Air fry for 10–14 minutes.
Flip halfway through cooking.
Cook until golden and crisp.
Do not overcrowd the basket. Cook in batches if necessary.
Important Tips for Crispy Zucchini Bites
Squeeze the zucchini well
This is the most important tip. More moisture means softer bites.
Use freshly grated Parmesan
Freshly grated Parmesan helps the bites develop a delicious golden crust.
Don’t make the bites too thick
Slightly flatter patties cook more evenly and become crispier.
Don’t overcrowd the tray
Leave a little space between each bite so hot air can circulate.
Chill if the mixture is too soft
If your mixture doesn’t hold its shape, refrigerate it for 15–20 minutes before forming the bites.
Use parchment carefully
Parchment prevents sticking, but lightly oiling it can make browning even better.
Variations
Extra Cheesy
Add another ¼ cup mozzarella to the mixture.
Spicy Garlic
Add ¼–½ teaspoon crushed red pepper flakes.
Jalapeño Cheddar
Add 2 tablespoons finely chopped jalapeño and replace some mozzarella with cheddar.
Chicken Zucchini Bites
Add ½ cup finely chopped cooked chicken for a higher-protein version.
Mediterranean Style
Add chopped parsley, oregano, feta, and a little lemon zest.
Herb & Garlic
Add 1 tablespoon chopped fresh basil and 1 tablespoon chopped parsley.
Nutrition Information
Estimated per serving, assuming 4 servings and using almond flour:
Calories: 180–210 kcal
Protein: 11–13 g
Carbohydrates: 7–9 g
Fiber: 2–3 g
Net Carbs: Approximately 5–7 g
Fat: 11–14 g
Saturated Fat: 5–7 g
Sugar: 3–4 g
Sodium: Approximately 350–500 mg
Nutrition will vary depending on the size of the zucchini, cheese brands, and whether almond flour or breadcrumbs are used.
Nut Information
Using Almond Flour
The recipe contains almonds if almond flour is used.
Peanuts: None
Almonds: Yes
Walnuts: None
Pecans: None
Cashews: None
Pistachios: None
Hazelnuts: None
Macadamia nuts: None
Brazil nuts: None
Pine nuts: None
Coconut: None
Nut-Free Version
For a completely nut-free version, replace the 2 tablespoons almond flour with 2 tablespoons fine breadcrumbs.
The breadcrumbs will contain wheat unless you specifically use gluten-free breadcrumbs.
Allergen Information
The recipe contains:
Milk: mozzarella and Parmesan
Egg: whole egg
Tree nuts: only if almond flour is used
Wheat/gluten: only if regular breadcrumbs are used
Always check packaged ingredients for possible cross-contact if cooking for someone with a severe allergy.
Frequently Asked Questions
Q: Why are my zucchini bites soggy?
The most common reason is excess water in the zucchini. Squeeze the grated zucchini very thoroughly before mixing.
Q: Can I make these without almond flour?
Yes. Use breadcrumbs, crushed pork rinds, or another suitable binder.
Q: Can I make them without breadcrumbs or almond flour?
Yes, but the mixture will be softer. Add a little extra Parmesan and make smaller, flatter bites.
Q: Can I use frozen zucchini?
Fresh zucchini is recommended. Frozen zucchini contains even more water and can make the bites difficult to crisp.
Q: Can I use cheddar instead of mozzarella?
Yes. Cheddar gives the bites a stronger, richer flavor. A combination of cheddar and mozzarella works especially well.
Q: Can I prepare the mixture ahead of time?
Yes. Cover and refrigerate the mixture for up to 24 hours. Shape and cook when ready.
Q: Can I freeze Cheesy Garlic Zucchini Bites?
Yes. Allow cooked bites to cool completely, then freeze in a single layer. Transfer to a freezer-safe container once frozen.
For best quality, use within 1–2 months.
Q: How do I reheat them?
For the crispiest result, reheat in an air fryer at 350°F (175°C) for 4–6 minutes or in a 400°F (200°C) oven for about 8–10 minutes.
Q: Can I make these keto-friendly?
Yes. Use almond flour instead of breadcrumbs, choose a low-carb dipping sauce, and check the carbohydrate content of your specific ingredients.
Q: Can I make them dairy-free?
You can substitute dairy-free mozzarella and Parmesan-style alternatives, but the texture and flavor will be different.
Q: Can I make them gluten-free?
Yes. Use almond flour or certified gluten-free breadcrumbs and check all packaged ingredients for gluten cross-contact.
Q: What can I serve with these?
They pair beautifully with:
Marinara sauce
Garlic yogurt dip
Ranch dressing
Tzatziki
Spicy mayo
Tomato salsa
Fresh green salad
Grilled chicken
Q: How long do leftovers last?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore some crispiness.
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