Zucchini Bites – The clever meal
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These baked zucchini bites are delish, crispy on the outside and soft on the inside, perfect for using up your summer zucchini. Serve them as an appetizer, side dish, or snack. You can’t stop at just one!
Published in July 2023/Updated in Aug 2026
When zucchini season rolls in, these scrumptious zucchini bites are always a fan favorite in my house and definitely one of my favorite zucchini recipes. They’re easy to whip up, economical, and perfect for sharing when I have guests over.
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We love serving them with sriracha aioli sauce or mint yogurt sauce for dipping, but they are also incredibly delicious on their own.
They’re baked, not deep-fried, and they have the perfect amount of yumminess without being heavy at all.
All you need are fresh zucchini, parmesan, herbs, and a touch of garlic for flavor, plus eggs and breadcrumbs to bind everything together.
And if you happen to have even more garden zucchini on hand, you can easily double or triple the recipe.
Seriously, if you’ve never had zucchini bites before, you are in for a real treat. So grab the ingredients and throw these babies together.
Bake them up and enjoy!
List of ingredients
- Zucchini
- Egg
- Breadcrumbs
- Parsley
- Garlic
- Salt & pepper
How to make zucchini bites
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Shred the zucchini on a box grater or in a food processor.
- Combine the zucchini with salt and let it sit for 10 minutes.
- Squeeze out the excess moisture (important step!)
- Return the zucchini to the bowl and add the remaining ingredients.
- Mix to combine, form the mini balls, and bake until golden brown and crispy.
Recipe notes
Ingredients & substitutions
Zucchini (or courgettes for my UK readers): Alternatively, a mix of yellow squash and zucchini would also work.
Egg: It’s used as a binder.
Breadcrumbs: To hold the ingredients together and absorb moisture. Either regular or panko breadcrumbs or gluten-free bread crumbs work fine.
Parmesan: Don’t skip the Parmesan; it adds texture and wonderful savory flavor. Pecorino cheese works just as well as Parmesan.
Garlic: I recommend using fresh garlic rather than dried. But I hold back a bit on the garlic here, using a small clove, since its flavor can be pretty dominant in these zucchini bites.
Fresh parsley: Yes, fresh parsley and zucchini make the perfect combo for this recipe. However, you can use fresh basil or dill as a substitute for parsley.
Salt & pepper: to make the final flavor pop.
Tips for delicious zucchini bites!
- Let the shredded zucchini rest with some salt to draw out the water (don’t skip the salt).
- Squeeze out the moisture! I would recommend using a tea towel to squeeze out as much water as possible, rather than just using your hands. This step is crucial for achieving crispy bites.
How to store them
They keep well for 3 days in an airtight container in the fridge, but are crispy only on the first day. You can reheat them in a microwave or in a skillet with a touch of olive oil to make them slightly crispy again. However, we love the leftovers, even though they are soft, because they are still flavorful.
More zucchini recipes…
I have a few delicious recipes great for using up fresh zucchini, from this simple pasta to this version with zucchini and tomatoes, as well as pasta salad, crispy pizza, and desserts like this chocolate zucchini bread.
More appetizers for you!
If you love Italian appetizers, check out this fantastic collection of 40+ recipes that features caprese skewers, marinated mozzarella, pinzimonio, garlic crostini, bruschetta dip, and more!
Below are more appetizers and finger food to inspire you:
If you make these zucchini bites or have any questions, please let me know by leaving a comment. I would love to hear from you! x
Baked Zucchini Bites
These baked zucchini bites are simple and delish, crispy on the outside and moist and soft on the inside, perfect to use up your summer zucchini.
Servings: 18
Calories: 33kcal
- 1 lb (450 grams) zucchini, coarsely grated *
- 1 teaspoon fine salt
- 1 medium-sized egg
- 1 small garlic clove, grated
- ⅓ cup (30 grams) parmesan cheese, grated
- ½ cup (50-60 grams) breadcrumbs
- 3 tablespoons parsley, chopped
- ½ scant teaspoon fine salt*
- ⅛ teaspoon black pepper
-
Grate the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk.
-
Transfer the zucchini to a bowl, add the salt, toss to combine and let it sit for 10 minutes.
-
Preheat oven to 400˚F/200℃. Line a baking sheet with parchment paper or lightly coat it with olive oil. Set aside.
-
Wring most of liquid out of the zucchini with your hands, place it in a clean tea towel, roll it up and twist to wring out the moisture.
-
Add zucchini to a large bowl with the rest of the ingredients, mix to combine, shape about a tablespoon of the mixture into small balls, and place on the baking sheet.
-
Bake for about 15-18 minutes until golden and crispy. Serve them possibly fresh from the oven with a fresh zippy dip. Enjoy!
Salt: you might need more salt if you skip the parmesan or if you use a different grated cheese.
Nutrition facts: the nutrition values are for one portion only and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
Calories: 33kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 267mg | Potassium: 84mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 0.4mg
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