These easy baked zucchini garlic bites are perfectly crispy and packed with cheesy savory flavors that are great as a side, an appetizer or even a healthy snack. They’re perfect for dipping in marinara sauce or your favorite creamy dressing.

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About these cheesy garlic zucchini bites

These garlic zucchini bites are perfect for when you need a creative way to use up the overload of zucchini in the summer time (but really they’re amazing any time of year!).

They’re cheesy, they’re perfectly crispy and they’re so so good dipped in marinara or your favorite ranch dressing (I love using this one)!

Not only can you eat them as part of your breakfast, lunch, or dinner, but they also make great snacks and a delicious appetizer or a side dish, too!

These bite-sized treats are easy to make and they’re healthy too. A serving (4 bites!) has 12 grams of protein, so they’re going to keep you full too.

Try this one the next time you have zucchini coming out of your ears and you’re not sure what to do with it all!

Ingredients

You only need a few simple ingredients for this delish zucchini garlic bites recipe!

1. Fresh Zucchini: You need zucchini, of course! You need roughly two large zucchini, or two cups of shredded zucchini.
2. Garlic: Fresh garlic, of course! Freshly minced cloves of garlic (I actually like to use a garlic microplane) adds tons of fresh garlic flavor to these baked zucchini bites.
3. Parmesan cheese: I prefer grated parmesan but you could use shredded too. Parmesan cheese and zucchini is one of my favorite combinations! I love the salty cheesiness it brings.
4. Cheddar cheese: Cheddar cheese adds another level of cheesiness to these bites that’s unmatched!
5. Breadcrumbs: You’ll need plain breadcrumbs. Keep in mind, if you choose seasoned breadcrumbs, your bites may be a little extra salty!
6. Eggs: Eggs help to bind these zucchini bites together.
7. Chives: Fresh chives add a delicious super mild onion flavor that is absolutely delicious with the rest of the fresh ingredients.
8. Fresh parsley: Adding fresh herbs always elevates a recipe so much, and I love adding just a bit of parsley to these bites for a fresh herby flavor! You can add fresh basil or dill, too.
9. Salt + pepper

Step-by-step instructions

1. Preheat oven to 400 degrees.
2. Start by prepping the zucchini. Use a large box grater or hand grater to first grate the zucchini. Then, use a tea towel or cheese cloth to squeeze as much liquid as you can (this is important for getting the right amount of texture and crispiness). Place in a large bowl.

3. Next, add minced garlic, breadcrumbs, parmesan cheese, cheddar cheese, parsley, chives, eggs, salt and pepper. Combine very well.

4. Next, line a sheet pan with parchment paper or a silicone baking mat (you can also lightly wipe with olive oil or use non-stick spray). Using a spoon or small 2 tablespoon cookie scoop, scoop small amounts of the zucchini mixture onto the sheet pan. Each zucchini bite should be roughly 2 tablespoons of the mixture. Use your hands to quickly mold each scoop into a small nugget-sized bite. Make sure they’re arranged in an even layer. The recipe makes about 20 even bites.

5. Bake for 20-22 minutes until golden brown with crispy edges. Serve with your favorite marinara sauce or ranch dressing!

Dips to serve with:

• Marinara sauce or any thick tomato sauce that you like
• Your favorite creamy dressing or dip
• Greek Yogurt Cucumber Ranch Dressing
• Creamy Sriracha Sauce
• Buffalo Ranch Sauce Dip
• 2-Ingredient Cottage Cheese Ranch Dip
• Cottage Cheese Queso

Recipe FAQ

Do these store well?

You can store leftover bites in an airtight container for up to 4 days. If you reheat in the microwave, they won’t be crispy. To maintain their crisp, reheat them in the air fryer at 350 for a few minutes instead.

Do I really have to squeeze the liquid out of the zucchini?

I know this part is a bit of a pain, but it’s worth it! Removing the excess moisture helps the zucchini bites to bake up nice and crisp! If there’s too much water left in the zucchini they’re more likely to be a little soggy in the middle. Any clean towel will work, but I prefer tea towels or cheese cloth.

Can I use yellow squash?

Yes! Yellow squash will work too as long as you squeeze out the excess moisture.

Variation ideas

• Swap the cheddar for any shredded, grated or crumbled cheese that you enjoy! Monterey jack cheese, blue cheese, goat cheese, or even feta would work.
• Throw in other herbs or green onion for more fresh flavor.
• Use gluten-free breadcrumbs instead of regular if you need a gluten-free option!

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