Cheesy Zucchini Bites – Crispy, Savory, and So Easy
These little bites are the kind of snack that disappears fast. They’re crisp on the edges, tender in the middle, and packed with cheesy, garlicky flavor. You can serve them as an appetizer, tuck them into lunchboxes, or make them part of a casual dinner with a salad.
Best of all, they use everyday ingredients and come together quickly. If you’ve got a couple of zucchini on the counter and some cheese in the fridge, you’re halfway there.
Cheesy Zucchini Bites - Crispy, Savory, and So Easy
Ingredients
Method
- Prep the oven and pan. Heat your oven to 400°F (200°C).Line a baking sheet with parchment paper and lightly oil or spray it. This helps the bites crisp and release easily.
- Grate the zucchini. Use the large holes on a box grater. You’re aiming for about 2 packed cups of grated zucchini.
- Drain the moisture. Toss the zucchini with 1/2 teaspoon salt and let it sit in a colander for 10 minutes.Then wrap it in a clean towel and squeeze firmly to remove as much liquid as possible. The drier it is, the crisper your bites will be.
- Mix the base. In a large bowl, whisk the egg with black pepper (about 1/2 teaspoon). Stir in the mozzarella, Parmesan, garlic, and herbs if using.
- Add the zucchini and breadcrumbs. Fold in the well-squeezed zucchini and breadcrumbs.The mixture should be moist but hold together when pressed. If it’s too wet, add another tablespoon or two of breadcrumbs.
- Shape the bites. Scoop about 1 heaping tablespoon of mixture and form it into small patties or nugget shapes, about 1/2 inch thick. Place them on the prepared baking sheet with a little space between each.
- Bake until golden. Bake for 10 minutes, then flip carefully.Bake another 8–10 minutes until the edges are golden and the tops look set. For extra color, broil for 1–2 minutes at the end, watching closely.
- Serve warm. Let the bites rest for 2–3 minutes to firm up. Serve with marinara, ranch, or a garlicky yogurt dip.
Why This Recipe Works
Zucchini holds a lot of water, which can make fritters soggy. This recipe solves that by salting and squeezing the zucchini first, which keeps the bites crisp.
A blend of cheeses—usually mozzarella for melt and Parmesan for sharpness—adds rich flavor without being heavy. A small amount of breadcrumbs gives structure and crunch, while an egg binds everything together. Simple seasonings, like garlic and herbs, bring it all to life without overpowering the zucchini.
Shopping List
- Zucchini (about 2 medium, roughly 1 pound)
- Egg (1 large)
- Shredded mozzarella (1 cup)
- Grated Parmesan (1/3 cup)
- Breadcrumbs (plain or panko, 1/2 cup)
- Garlic (2 cloves, minced) or 1/2 teaspoon garlic powder
- Fresh herbs (2 tablespoons chopped parsley or basil), optional
- Salt and black pepper
- Olive oil or cooking spray for the pan
- Optional dips: marinara, ranch, or yogurt sauce
Step-by-Step Instructions
- Prep the oven and pan. Heat your oven to 400°F (200°C).Line a baking sheet with parchment paper and lightly oil or spray it. This helps the bites crisp and release easily.
- Grate the zucchini. Use the large holes on a box grater. You’re aiming for about 2 packed cups of grated zucchini.
- Drain the moisture. Toss the zucchini with 1/2 teaspoon salt and let it sit in a colander for 10 minutes.Then wrap it in a clean towel and squeeze firmly to remove as much liquid as possible. The drier it is, the crisper your bites will be.
- Mix the base. In a large bowl, whisk the egg with black pepper (about 1/2 teaspoon). Stir in the mozzarella, Parmesan, garlic, and herbs if using.
- Add the zucchini and breadcrumbs. Fold in the well-squeezed zucchini and breadcrumbs.The mixture should be moist but hold together when pressed. If it’s too wet, add another tablespoon or two of breadcrumbs.
- Shape the bites. Scoop about 1 heaping tablespoon of mixture and form it into small patties or nugget shapes, about 1/2 inch thick. Place them on the prepared baking sheet with a little space between each.
- Bake until golden. Bake for 10 minutes, then flip carefully.Bake another 8–10 minutes until the edges are golden and the tops look set. For extra color, broil for 1–2 minutes at the end, watching closely.
- Serve warm. Let the bites rest for 2–3 minutes to firm up. Serve with marinara, ranch, or a garlicky yogurt dip.
Keeping It Fresh
These bites are best right from the oven, but they also hold up well for meal prep.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 375°F (190°C) oven or air fryer for 5–8 minutes to bring back their crisp edges. You can also freeze them: freeze on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.
Reheat from frozen at 400°F (200°C) for 12–15 minutes, flipping once.
Health Benefits
Zucchini is low in calories and high in water, which makes these bites light but satisfying. You’ll get a good dose of vitamin C, potassium, and fiber from the vegetable. The cheeses add protein and calcium, making the bites more filling.
Using the oven instead of deep frying keeps the fat content in check while still delivering great texture. If you want to go lighter, you can reduce the mozzarella slightly and lean on Parmesan for flavor.
Common Mistakes to Avoid
- Skipping the squeezing step. Excess moisture makes the mixture loose and the bites soggy. Squeeze thoroughly for the best texture.
- Overloading with cheese. Too much cheese can cause the bites to spread and leak oil.Stick to the amounts listed.
- Making them too thick. Thick patties won’t crisp well. Keep them around 1/2 inch for even cooking.
- Underseasoning. Zucchini is mild. A little salt, pepper, and garlic go a long way.
- Not preheating the oven. A hot oven helps set the bites quickly and encourages browning.
Recipe Variations
- Gluten-free. Swap regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers.
- Spicy kick. Add 1/2 teaspoon red pepper flakes or a dash of hot sauce to the mix.
- Herb-forward. Use chopped dill and chives for a fresh, bright profile.Pair with lemony yogurt dip.
- Different cheeses. Try sharp cheddar for bolder flavor, or feta for a salty, tangy twist. If using feta, decrease added salt.
- Air fryer method. Cook at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden and crisp.
- Add-ins. Finely diced bell pepper, green onion, or a little cooked corn can add color and sweetness. Keep add-ins small so the mixture holds.
- Low-carb. Replace breadcrumbs with finely ground almond flour (start with 1/3 cup and adjust).
FAQ
Can I make the mixture ahead of time?
Yes.
Mix everything up to 24 hours in advance and refrigerate. For best results, add the breadcrumbs right before shaping so they don’t absorb too much moisture.
Why are my bites falling apart?
They may be too wet or short on binder. Make sure to squeeze the zucchini well and use a full egg.
Add a tablespoon or two more breadcrumbs if the mixture won’t hold when pressed.
Can I pan-fry instead of baking?
Absolutely. Heat a thin layer of olive oil in a nonstick skillet over medium heat. Cook the patties for 3–4 minutes per side until golden and cooked through.
Drain on paper towels and season with a pinch of salt while hot.
What dip goes best with cheesy zucchini bites?
Marinara is classic, but ranch, pesto, lemon-garlic yogurt, or even a chipotle mayo all work. Choose something creamy or tangy to complement the cheese.
How do I keep them crisp for a party?
Bake them slightly ahead, then hold on a wire rack set over a sheet pan in a 200°F (95°C) oven. The rack allows air to circulate so the bottoms don’t steam.
Can I use yellow squash instead of zucchini?
Yes.
Yellow squash behaves similarly. Grate, salt, and squeeze just as you would with zucchini.
Do I need to peel the zucchini?
No. The peel is tender and adds color and nutrients.
Just wash and trim the ends before grating.
How many bites does this recipe make?
You’ll get about 18–22 small bites, depending on the size you shape. Plan on 3–5 per person for appetizers.
Wrapping Up
Cheesy Zucchini Bites are simple, versatile, and consistently crowd-pleasing. With a few smart steps—especially squeezing the zucchini—you get crisp edges, a tender center, and big flavor in every bite.
Keep the ingredients on hand and you’ll have an easy snack or side ready anytime. Serve them warm with your favorite dip, and watch them disappear.
