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Zucchini Garlic Bites

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This tasty zucchini garlic bites recipe combines shredded zucchini with garlic, Parmesan cheese, fresh herbs, and is served with a marinara dipping sauce for an Italian inspired twist.

close up image of a zucchini ball on a baking sheet

Ah, zucchini…It is the crop that just keeps on giving throughout the growing season. This recipe is one more way to transform it into a scrumptious bite that can be served as an appetizer, side dish, or even a kid’s meal.

It’s late summer, and the kitchen is busy with preserving the harvest. Right now, the counters are filled with tomatoes and zucchini harvested from the garden. Both are in heavy rotation as I turn the ripe tomatoes into canned sauce or salsa, and the zucchini into zucchini lasagna, zucchini bread, or preserved for later. Once the counter is cleared, I have only a short moment of satisfaction before it begins filling up once again with newly picked fruit.

With football season approaching, I wanted to add something different to our weekly finger food spread. Since weekends spent preserving the harvest usually stretches well into fall, it had to be something tasty but easy to throw together.

Faced with a counter full of newly harvested zucchini, and the aroma of tomato sauce filling the kitchen as it simmered on the stove, it was then that I remembered one of those cooking videos on Facebook. It was some sort of shredded zucchini combination to resemble tater tots. I wanted to try something similar but with an Italian inspired twist.

I began chopping up some fresh parsley, oregano, and basil. I thought about adding minced onion and garlic, but worried about the texture since they wouldn’t have time to soften. Instead, I added chopped chives for a mild onion flavor and grated the garlic that infused into the mixture. A little Parmesan cheese added a slight nutty flavor.

This flavorful Italian style zucchini garlic bites are easy to make and taste delicious dipped in a classic tomato marinara sauce.

How to Make Zucchini Bites

This recipe was originally published back in August 2014 and continues to be one of the most popular recipes here at Grow a Good Life. It was time for a refresh with new photos and video just in time for summer. The recipe remains the same, and can be found with ingredients and full instructions at the bottom of the article.

I have addressed the most common questions, added a few variations, including air frying, how to make ahead and freeze for later, and ways to substitute ingredients for keto, gluten free, and vegan options.

Step 1: Prepare the Ingredients

Preheat the oven to 400˚F. Lightly coat a baking sheet with non-stick spray or line with parchment paper. Gather the ingredients: zucchini, garlic, egg, breadcrumbs, Parmesan cheese, chopped chives, parsley, basil, oregano, salt, pepper, and tomato sauce for dipping.

ingredients for zucchini garlic bites

Step 2: Remove Moisture from the Zucchini

Key to the success of this recipe is to squeeze out as much moisture as you can from the shredded zucchini. This will result in a bite that is crispy on the outside and tender on the inside.

Rinse your zucchini well under clean running water. Trim off the ends and shred the zucchini by sliding across the large holes of a box grater. If you are using a big zucchini, cut in half and scoop out the seeds before grating.

Place the grated zucchini in a clean kitchen towel and twist the towel to wring out moisture.

using a towel to squeeze out moisture from the shredded zucchini

Step 3: Combine the Ingredients

Once the zucchini feels somewhat dry, add it to a medium sized prep bowl. Chop your herbs, peel and grate the garlic, and add to the bowl along with the egg, Parmesan cheese, bread crumbs, salt, and pepper. Mix until well combined.

zucchini garlic bites ingredients in a bowl

Step 4: Form the Zucchini Balls

Scoop out one tablespoon of the zucchini mixture, shape into a small ball, and place on the prepared baking sheet. Repeat with the remaining mixture.

zucchini balls in a baking pan

Step 5: Bake in a Preheated Oven

Bake until golden and serve warm with a tomato dipping sauce.

dipping zucchini garlic bites in tomato sauce

If you happen to have leftovers, store them in the refrigerator in an airtight container for up to 5 days. To reheat, pop them into a preheated 400˚F oven and bake until warm, about 5 to 8 minutes.

How to Freeze

Follow the recipe and let zucchini bites cool. Place in a single layer on a large baking sheet and flash freeze for one hour. Once the zucchini balls are frozen, place them into a freezer bag. Store up 4 months in the freezer.

Reheat by preheating your oven to 400˚F. Place the frozen zucchini garlic bites on a baking sheet and bake until heated through and crispy on the outside, about 10 to 15 minutes.

Frequently Asked Questions

Here are answers to the most common asked questions about this recipe:

Question: Can these be cooked in an air fryer?

Answer: Yes, you can air fry zucchini garlic bites. Preheat the air fryer for 5 minutes at 375˚F. Place the zucchini balls in the air-fryer basket leaving space in between. Cook for 10 to 15 minutes, or until crispy and golden. Check it half way and give the basket a shake to flip so they cook evenly.

Question: Can this be made ahead and baked later?

Answer: Yes, just keep the mixture refrigerated and form your zucchini balls when you are ready to bake.

Question: Can these be made gluten-free?

Answer: Yes, swap the regular breadcrumbs with the same amount of gluten-free breadcrumbs. Others have substituted almond meal and almond flour with good success. You could also try crushing up almond crackers.

Question: Can these be frozen?

Answer: Yes, you can freeze the zucchini garlic bites after baking, and then pop them into a preheated oven or air fryer and cook until hot. Preheat your oven or air fryer to 375˚F. Place the frozen zucchini garlic bites on a baking sheet and bake until heated through and crispy on the outside.

Question: What if you do not have fresh herbs? How much dried herbs would you use?

Answer: Yes. Dried herbs have a more concentrated flavor than fresh. For this recipe, I would substitute half dried for the fresh: 1 tablespoons dried chives, 1/2 tablespoon dried parsley, 1/2 teaspoon dried basil, and 1/2 teaspoon dried oregano. It doesn’t have to be exact.

Question: I’m vegan. Do you think this would work with a flax egg?

Answer: You could try substituting a flax egg for the egg. Combine 1 tablespoon ground flaxseed meal with 3 tablespoons of water. Let the mixture set until thickened, about 10 minutes. You may have to add more breadcrumbs to form a firm ball. Swap the cheese for a vegan cheese.

Question: How well these would go with spaghetti instead of meatballs?

Answer: These zucchini bites are delicious as spaghetti and zucchini meatballs! They don’t hold up to simmering in the sauce, but we add them to the top of the pasta and spoon on extra tomato sauce at mealtime.

Question: I don’t have Parmesan cheese. Can I use another cheese?

Answer: Yes, you can substitute other cheeses. Parmesan adds flavor and helps bind the zucchini balls together. Softer cheeses may flatten out your zucchini bites, but they will still taste delicious. You may also need to add more salt.

Question: Can I use frozen shredded zucchini?

Answer: Yes, but you will need to thaw and drain off the moisture before mixing with the other ingredients. You may have to add extra breadcrumbs.

This tasty recipe combines shredded zucchini with garlic, Parmesan cheese, fresh herbs, and is served with a marinara dipping sauce for an Italian inspired twist.

close up of a zucchini ball on a baking sheet
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4.94 from 43 votes

Zucchini Garlic Bites

This tasty zucchini garlic bites recipe combines shredded zucchini with garlic, Parmesan cheese, fresh herbs, and is served with a marinara dipping sauce for an Italian inspired twist.
Course Appetizer
Cuisine Italian
Keyword zucchini garlic bites
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 16 bites
Calories 26kcal
Author Grow a Good Life

Ingredients

  • 1 cup shredded zucchini drained well
  • 1 clove garlic grated fine
  • 1/3 cup breadcrumbs
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 large egg
  • 2 tablespoons chopped fresh chives (or 1 tablespoon dried chives)
  • 1 tablespoon chopped fresh parsley (or 1/2 tablespoon dried)
  • 1 teaspoon chopped fresh basil (or 1/2 teaspoon dried)
  • 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
  • pinch of salt and pepper
  • tomato sauce for dipping

Instructions

  • Preheat oven to 400˚F. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside.
  • Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture.
  • Grate the garlic using the small holes on the box grater.
  • Add the shredded zucchini, garlic, egg, breadcrumbs, parmesan, chives, parsley, basil, oregano, salt and pepper to a medium bowl. Mix well to combine.
  • Shape a tablespoon of the mixture into your hands, pat into small balls, and place on the baking sheet.
  • Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. Recipe makes about 16 bites.

Notes

How to Freeze
Follow the recipe and let zucchini bites cool. Place in a single layer on a large baking sheet and flash freeze for one hour. Once the zucchini balls are frozen, place them into a freezer bag. Store up 4 months in the freezer.
Reheat by preheating your oven to 400˚F. Place the frozen zucchini garlic bites on a baking sheet and bake until heated through and crispy on the outside, about 10 to 15 minutes.

Nutrition

Serving: 1bite | Calories: 26kcal | Carbohydrates: 2.2g | Protein: 1.9g | Fat: 1.2g | Saturated Fat: 0.6g | Cholesterol: 13mg | Sodium: 54mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 0.3g | Calcium: 400mg

This recipe was originally published on August 30, 2014. It has been updated with clearer instructions, new photos, and a video showing the process.

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160 Comments

  1. Can I just make this as a big casserole side dish instead of rolling them into balls?
    I want to double almost triple the recipe for the amount of people I have to serve

    1. JoAnn, I’m glad you’re interested in trying out the recipe! While you can certainly try making it as a casserole instead of rolling them into balls, I haven’t tested it that way myself. You’re welcome to experiment, but you may need to adjust the baking time to ensure it turns out well.

    1. Valerie, I’m sorry you’re having trouble printing the recipe. There are two print buttons in the post. One is located at the top of the article, just before the photo, and the other is under the image in the recipe card. Clicking either of these buttons should bring up a screen with the recipe that you can then print. Please let me know if you’re still having issues and I will email the PDF to you.

  2. 5 stars
    I made the recipe yesterday exactly as listed and they were great! Made them again today with mashed potatoes instead of breadcrumbs and that turned out fantastic too!

    1. N, I’m happy you enjoyed the recipe! It’s wonderful to know that the mashed potatoes substitution worked out fantastically. Flexibility in cooking can lead to some surprisingly delicious results.

  3. 5 stars
    We have an abundance of zucchini this year, so I have been looking for recipes beyond the traditional zucchini bread. These Garlic Zucchini Bites are phenomenal! Delicious, easy to make, and healthy. My daughter and I polished off the first batch, so I plan to bake and freeze a lot of these! Thanks so much for the great recipe.

    1. Pam, Freezing the zucchini garlic bites before cooking shouldn’t be an issue. The texture might differ slightly, but they should still be delicious. I haven’t tried it, so you’ll have to guess how long it takes to cook them. But I suggest keeping them frozen until you are ready to cook, and then bake or air fry until they are cooked all through.

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