Cheesy Zucchini Sandwich Bites

Prep: 15 min
Cook: 20–25 min
Servings: 4
Makes: 8–10 zucchini sandwiches

Ingredients

2 large zucchini
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp cream cheese, softened
1 egg
1 tsp Italian seasoning
½ tsp garlic powder
¼ tsp onion powder
¼ tsp black pepper
½ tsp salt
2 tbsp breadcrumbs
1 tbsp olive oil
1 tbsp chopped fresh parsley, optional

Instructions

Prepare zucchini:
Wash and dry the zucchini. Cut into ¼–⅓-inch thick rounds. Try to keep the slices similar in size so the sandwiches cook evenly.
Reduce moisture:
Arrange zucchini slices on paper towels. Sprinkle lightly with salt and let them sit for 5–10 minutes. Pat very dry. This helps prevent watery sandwiches.
Make the cheese filling:
In a bowl, combine:
- 1 cup mozzarella
- Parmesan
- cream cheese
- egg
- Italian seasoning
- garlic powder
- onion powder
- black pepper
- breadcrumbs
Mix until the filling is thick and well combined.
Build the sandwiches:
Place a spoonful of cheese mixture on one zucchini slice. Top with another zucchini slice and gently press together. Repeat with the remaining zucchini.
Prepare for baking:
Place the zucchini sandwiches on a parchment-lined baking sheet. Lightly brush or spray the tops with olive oil.
Add cheese:
Sprinkle the remaining ½ cup mozzarella over the tops.
Bake:
Bake at 400°F (200°C) for about 18–22 minutes, until the zucchini is tender and the cheese is melted.
Brown the tops:
Turn on the broiler for 1–2 minutes at the end, watching carefully, until the cheese becomes golden brown and bubbly.
Finish:
Sprinkle with fresh parsley and let cool for 3–5 minutes before serving.

Nutrition — Approx. Per Serving

Based on 4 servings; values vary by cheese and zucchini size.

Calories: ~300 kcal
Protein: ~20 g
Carbohydrates: ~9 g
Fat: ~21 g
Saturated fat: ~11 g
Fiber: ~2 g
Sugar: ~5 g
Sodium: ~600–700 mg
Calcium: ~450–500 mg

Allergens

Milk/dairy: mozzarella, Parmesan, cream cheese
Egg: in the filling
Wheat/gluten: breadcrumbs, depending on the type used

Nut-free as written: no peanuts or tree nuts are required. However, check packaged cheeses, breadcrumbs, and seasonings for “may contain nuts” warnings if preparing for someone with a nut allergy.

Quick Q&A

Q: Can I make these without breadcrumbs?
Yes. Use 1–2 tbsp almond-flour-free gluten-free breadcrumbs, crushed crackers, or simply omit them.

Q: Can I use cheddar?
Yes. Cheddar, Monterey Jack, or a mozzarella-cheddar blend works well.

Q: Why are my zucchini sandwiches watery?
Zucchini naturally contains a lot of water. Salting briefly and thoroughly patting the slices dry before assembling helps significantly.

Q: Can I air-fry them?
Yes. Air fry at 375°F (190°C) for about 10–14 minutes, checking near the end.

Q: Can I prepare them ahead?
Yes. Assemble them several hours ahead, refrigerate, then bake just before serving.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.