Best Homemade Zucchini Garlic Bites

Here’s my go-to recipe for Zucchini Garlic Bites, featuring fresh garden zucchini, savory garlic, and a blend of herbs, all rolled into crispy, bite-sized morsels that are baked to golden brown perfection.

These little bites have become my family’s favorite way to eat zucchini, especially during summer when our garden is overflowing with it. I often make a double batch because they disappear so quickly – they’re that good as an afternoon snack or party appetizer!

What Kind of Zucchini Should I Use?

For these tasty bites, medium-sized zucchini are your best bet since they tend to have fewer seeds and firmer flesh than larger ones. Look for zucchini that are about 6-8 inches long and feel heavy for their size – these will give you the perfect texture when shredded. The key is choosing ones that are firm to the touch with smooth, blemish-free dark green skin. Once you get them home, there’s no need to peel the zucchini before shredding, but remember to give them a good squeeze after shredding to remove excess moisture, as this will help your bites stay nice and crispy rather than soggy.

Options for Substitutions

These tasty bites are pretty adaptable and here’s how you can switch things up:

• Zucchini: You can swap zucchini with yellow summer squash or grated carrots – just make sure to drain them really well. For carrots, you might need to squeeze out extra moisture after grating.
• Breadcrumbs: Regular, panko, or gluten-free breadcrumbs all work here. You can also use crushed crackers or even almond flour for a low-carb option, though the texture will be slightly different.
• Parmigiano-Reggiano: Any hard aged cheese works well – try Pecorino Romano, Grana Padano, or even a sharp cheddar. Just avoid soft cheeses as they’ll make the bites too wet.
• Fresh herbs: As noted in the recipe, you can use dried herbs instead of fresh – just remember to use half the amount. You can also mix and match different herbs based on what you have.
• Egg: For a vegan version, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes until thick).
• Tomato sauce: For dipping, you can use marinara, ranch dressing, garlic aioli, or even a simple Greek yogurt-based sauce.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini bites is dealing with excess moisture – failing to drain your shredded zucchini thoroughly will result in mushy bites that won’t hold their shape, so make sure to squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Another common mistake is making the bites too large, which can lead to uneven cooking and a gummy center – aim for small, consistent sizes (about 1-inch balls) to ensure they cook evenly and develop a nice golden crust. If your mixture feels too wet even after draining the zucchini, gradually add more breadcrumbs, one tablespoon at a time, until you reach a consistency that holds together when formed into balls. For the best flavor and texture, avoid overcrowding the pan when cooking, as this will cause the bites to steam rather than brown, and make sure to let them develop a golden crust before flipping.

What to Serve With Zucchini Garlic Bites?

These savory little zucchini bites work perfectly as an appetizer, but they can easily become part of a larger meal too! Since they’re already paired with tomato sauce for dipping, try serving them alongside your favorite pasta dish – they’ll fit right in with spaghetti or fettuccine. For a lighter meal, arrange them on a platter with other Mediterranean-inspired dishes like hummus, Greek salad, or marinated olives. You can also make them part of a fun appetizer spread with other finger foods like bruschetta, mozzarella sticks, or stuffed mushrooms – just make sure to keep the tomato sauce warm for dipping!

Storage Instructions

Keep Fresh: These tasty zucchini bites stay good in an airtight container in the fridge for up to 3 days. I like to place a paper towel in the container to absorb any extra moisture from the zucchini, which helps keep them from getting soggy.

Freeze: You can freeze these little guys for up to 2 months! After they’ve cooled completely, arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. This way, they won’t stick together and you can grab just what you need.

Reheat: To get these bites warm and crispy again, pop them in the oven at 350°F for about 10 minutes, or until heated through. If you’re in a hurry, you can microwave them, but they won’t be as crispy. For frozen bites, add an extra 5 minutes to the heating time.

Make Ahead: You can prep the mixture up to a day ahead and keep it in the fridge. Just shape and bake when you’re ready to serve. This is super handy when you’re planning for a party or busy weeknight!

Preparation Time	15-20 minutes
Cooking Time	15-18 minutes
Total Time	30-38 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 12-15 g
• Fat: 10-12 g
• Carbohydrates: 40-45 g

Ingredients

• 1 cup well-drained grated zucchini
• 1 finely grated garlic clove
• 1/3 cup dry breadcrumbs
• 1/4 cup parmigiano-reggiano, grated
• 1 large egg
• 2 tbsp fresh chives, chopped (or 1 tbsp dried)
• 1 tbsp fresh parsley, chopped (or 1/2 tbsp dried)
• 1 tsp fresh basil, chopped (or 1/2 tsp dried)
• 1 tsp fresh oregano, chopped (or 1/2 tsp dried)
• Pinch salt and black pepper
• Tomato-based dipping sauce

Step 1: Prepare the Baking Sheet and Preheat the Oven

Preheat your oven to 400˚F (200˚C).

Lightly coat a baking sheet with olive oil or non-stick spray, then set it aside.

This will help prevent sticking and encourage even browning.

Step 2: Grate and Drain the Zucchini

• 1 cup well-drained grated zucchini

Using a box grater, grate the zucchini onto a clean kitchen towel.

Roll up the towel with the zucchini inside and twist it firmly to wring out as much moisture as possible.

This ensures your bites will be crisp and not soggy.

I always make sure the zucchini is very dry, as excess water can make the mixture too loose.

Step 3: Finely Grate the Garlic

• 1 finely grated garlic clove

Using the small holes of the box grater, finely grate the garlic clove.

This helps distribute its flavor evenly throughout the mixture.

Step 4: Mix All Ingredients

• well-drained grated zucchini (from Step 2)
• finely grated garlic (from Step 3)
• 1 large egg
• 1/3 cup dry breadcrumbs
• 1/4 cup Parmigiano-Reggiano, grated
• 2 tbsp fresh chives, chopped (or 1 tbsp dried)
• 1 tbsp fresh parsley, chopped (or 1/2 tbsp dried)
• 1 tsp fresh basil, chopped (or 1/2 tsp dried)
• 1 tsp fresh oregano, chopped (or 1/2 tsp dried)
• pinch salt and black pepper

In a medium bowl, combine the well-drained grated zucchini (from Step 2), grated garlic (from Step 3), egg, dry breadcrumbs, grated Parmigiano-Reggiano, chopped chives, chopped parsley, chopped basil, chopped oregano, and a pinch of salt and black pepper.

Mix everything well until thoroughly combined.

Step 5: Shape and Arrange the Zucchini Bites

• zucchini mixture (from Step 4)

Scoop about a tablespoon of the zucchini mixture (from Step 4) into your hands, shape it into a small ball, and gently pat it to keep its form.

Place each ball onto the prepared baking sheet, spacing them a little apart.

Step 6: Bake the Zucchini Bites

Transfer the baking sheet to the preheated oven and bake for 15-18 minutes, or until the bites are golden brown.

Keep an eye on them near the end; I find rotating the pan halfway through helps them brown more evenly.

Step 7: Serve with Dipping Sauce

• tomato-based dipping sauce

Remove the zucchini bites from the oven and let them cool slightly.

Serve them warm with your favorite tomato-based marinara dipping sauce.

For an extra touch, I like to sprinkle a bit more grated Parmigiano-Reggiano on top before serving.