Italian-Inspired Zucchini Garlic Bites
Zucchini is a versatile vegetable that can be transformed into a variety of dishes, from light salads to hearty bakes. Among the many creative ways to use zucchini, Italian-inspired Zucchini Garlic Bites stand out as a flavorful, healthy, and bite-sized snack. These crispy, cheesy, and garlicky bites not only highlight the fresh flavor of zucchini but also bring a delightful Italian flair to your meals. Whether you’re looking for a satisfying appetizer, a vegetarian snack, or a healthy side dish, these zucchini bites deliver all that and more.
Ingredients
- 2 cups grated zucchini (about 1 medium zucchini)
- ½ cup breadcrumbs (use gluten-free if needed)
- ¼ cup grated Parmesan cheese
- 2 large eggs, beaten
- 2 cloves garlic, minced or pressed
- 2 tablespoons fresh basil, chopped (or 2 teaspoons dried basil)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- Marinara sauce (for dipping, optional)
Instructions
- Prepare the Zucchini: Grate the zucchini and place it between two paper towels or a clean kitchen cloth to squeeze out any excess water. This is an essential step to prevent sogginess in the bites.
- Mix the Ingredients: In a mixing bowl, combine the grated zucchini with breadcrumbs, Parmesan cheese, beaten eggs, minced garlic, basil, parsley, salt, and pepper. Stir until the mixture is well-combined.
- Shape the Bites: Scoop approximately 2 tablespoons of the mixture and roll it into a ball. Repeat until all the mixture is used (around 12 bites).
- Prepare for Baking: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the zucchini balls on the sheet, making sure they are evenly spaced.
- Bake: Bake the zucchini bites for 15-20 minutes, or until they are golden brown and crispy on the outside. You can flip them halfway through for an even crisp.
- Serve: Once baked, remove from the oven and let them cool slightly. Serve with marinara sauce for dipping, or enjoy as is.
Notes
- Squeeze out excess water: Be sure to remove as much moisture as possible from the grated zucchini to avoid soggy bites.
- Herb variations: Feel free to adjust the herbs. You can add oregano, thyme, or rosemary for a different flavor.
- Gluten-free: Use gluten-free breadcrumbs for a gluten-free version.
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. These can also be frozen for up to 3 months.
- Serving suggestion: Serve as an appetizer, a vegetarian substitute for meatballs, or with pasta for a full meal.