Crispy Italian Zucchini Garlic Bites
Golden, crispy at the edges, and packed with garlic and cheese – these zucchini bites are the perfect summer snack or side dish. Ready in 30 minutes!
Equipment
- Box grater or food processor with shredding disc
- Clean kitchen towel or cheesecloth
- Large Mixing Bowl
- Rimmed Baking Sheet
- Parchment Paper
Ingredients
- 2 medium zucchini (about 1 lb)
- 1 tsp salt
- 1/2 cup panko breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 1/2 cup shredded low-moisture mozzarella cheese
- 3 cloves garlic, minced
- 1 large egg
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and brush lightly with olive oil.
- Shred the zucchini using the large holes of a box grater. Toss with 1 tsp salt and let sit in a colander for 10 minutes.
- Transfer zucchini shreds to a clean kitchen towel. Gather corners and twist, squeezing out as much liquid as possible over the sink. This is the most important step – be thorough.
- In a large bowl, combine squeezed zucchini, panko, Parmesan, mozzarella, minced garlic, beaten egg, Italian seasoning, black pepper, and optional red pepper flakes. Stir until a thick, scoopable mixture forms.
- Using a tablespoon or small cookie scoop, form compact mounds on the prepared baking sheet, leaving 1 inch of space between each. Flatten slightly if desired. Bake for 15-18 minutes, flipping halfway, until deeply golden and crispy at the edges.
- Let cool on the sheet for 2 minutes before transferring to a plate. Serve warm with marinara sauce for dipping, garnished with fresh basil or parsley.
Notes
Storage: Store in airtight container in fridge for up to 4 days. Freeze unbaked patties in a single layer, then transfer to a freezer bag; bake from frozen adding 5 min. Reheat in air fryer at 375°F for 3-4 min or oven at 350°F for 5-6 min. The key to crispy bites is squeezing out as much water as possible after salting. Use freshly grated cheese for best melt. You can also substitute yellow squash.