Zucchini Garlic Bites: Crispy, Cheesy & Perfect for Summer Snacks

A Bite of Summer from Nonna’s Garden

Every August, when the garden was overflowing with zucchini and the air smelled like basil and tomato vines, my Nonna would start baking batch after batch of what she lovingly called “zucchini balls.” These weren’t your typical veggie snacks. No, these were bite-sized bursts of garlicky, cheesy goodness — baked until golden and dipped in warm marinara sauce, straight from her stove.

That same simple joy is what this zucchini garlic bites recipe brings into your kitchen. Whether you’re a busy parent, a student with a toaster oven, or a food enthusiast exploring healthy baked snacks, these zucchini garlic bites are the perfect solution. They’re crispy, snackable, and packed with summer flavor. Make a batch of these irresistible zucchini garlic bites ahead of time, freeze them, and simply reheat whenever the craving hits. You’ll find they’re just as ideal for casual snacking as they are for game-day parties or a light summer lunch.

And hey — if you love these, don’t miss our easy zucchini fritters recipe or get cozy with our stuffed zucchini boats.

What Are Zucchini Garlic Bites?

Think of zucchini garlic bites as tiny, vegetable-packed snacks that hit all the right notes: crispy on the edges, soft and cheesy in the center, and bursting with fresh herbs in every bite. These zucchini garlic bites are a dream come true for lovers of vegetarian snack recipes and anyone searching for easy, healthy finger foods. Best of all, they’re incredibly versatile — whether you’re following a keto, gluten-free, or vegan diet, these bites can be easily customized to fit your needs.

Originally created in 2014, this zucchini garlic bites recipe has been lovingly refreshed for today’s home cooks. Whether you bake them in the oven or crisp them up in the air fryer, these savory bites are the kind of low-fuss, crowd-pleasing appetizer you’ll find yourself making again and again.

Let’s Talk Ingredients

To whip up about 16 delicious bites, you’ll need:

• 1 ½ cups shredded zucchini (about one medium zucchini)
• 1 large egg – or a flax egg for a vegan version (1 tbsp ground flaxseed + 3 tbsp water)
• ⅓ cup grated Parmesan cheese – swap for vegan cheese if preferred
• ¼ cup breadcrumbs – go gluten-free or use almond flour for keto-friendly bites
• 2 garlic cloves, finely minced
• 2 tablespoons of fresh herbs, chopped (think parsley, basil, oregano, or chives)
• ½ teaspoon Italian seasoning
• Salt and pepper, to taste
• Optional: marinara dipping sauce for serving

Don’t have fresh herbs? Dried herbs work too — just use half the quantity since dried herbs pack a more concentrated punch.

🔄 Make it your own! Try feta for a tangy twist, or skip the cheese altogether for a lighter, dairy-free snack.

Step-by-Step Instructions

1. Preheat and Prep

Start by preheating your oven to 400°F (200°C) — or if you’re making air fryer zucchini garlic bites, set the air fryer to 375°F. This ensures your bites bake up golden and perfectly crisp on the outside.

Next, it’s time to prep the star of the show: the zucchini. Grab a medium zucchini and shred it using a box grater. Then comes one of the most important steps in making the best zucchini garlic bites — removing excess moisture. Place the shredded zucchini in a clean kitchen towel, sprinkle it with a pinch of salt, and squeeze out as much liquid as you can. This simple step makes all the difference between soggy bites and beautifully crisp zucchini garlic bites.

2. Mix the Magic

In a mixing bowl, combine the drained zucchini, egg, Parmesan cheese, breadcrumbs, garlic, herbs, and Italian seasoning. Add salt and pepper to taste. Stir until everything is well incorporated and you have a cohesive mixture.

The mixture should hold together when you scoop it. If it feels too wet, add a little more breadcrumbs. If it’s too dry, crack in a second egg or splash of olive oil.

3. Shape into Bites

Using your hands, a spoon, or a small cookie scoop, form the mixture into small balls — about a tablespoon each. You should get around 16 zucchini garlic balls.

Line a baking sheet with parchment paper and place the balls a couple of inches apart.

4. Bake (or Air Fry) Until Golden

• Oven Method: Bake in the preheated oven for 15 to 18 minutes, or until golden and slightly crispy. You can flip them halfway through for even browning.
• Air Fryer Method: Place the bites in a single layer and air fry for 10 to 15 minutes, shaking halfway through.

Pro Tip: Want them ultra crispy? Give them a light spray of olive oil before baking or air frying.

Serve warm with a bowl of marinara sauce for dipping. The contrast of the rich tomato sauce with the garlicky bites is pure joy.

How to Store, Freeze, and Reheat

These bites are perfect for meal prep or party planning.

• To store: Place leftovers in an airtight container in the fridge for up to 5 days.
• To reheat: Bake at 400°F for 5–8 minutes, or pop into the air fryer for a quick crisp-up.

Freezing Instructions

1. Let the bites cool completely.
2. Arrange them on a tray and flash freeze for 1 hour.
3. Transfer to a freezer bag or container. They’ll keep for up to 4 months.

When ready to eat, bake from frozen at 400°F for 10–15 minutes, or air fry for even quicker reheating.

FAQs: You Asked, We Answered

Love meatless meals? Don’t miss our crunchy air fryer zucchini fries — a fan-favorite for good reason.

Wrap It Up

These zucchini garlic bites are a delightful way to make the most of summer’s bounty — or even just a spare zucchini lurking in your fridge. They’re easy, versatile, and loaded with fresh, savory flavor. Whether you’re serving them as Italian-style finger food, a zucchini side dish, or the best zucchini garlic bites recipe you’ve made yet, this is one dish that delivers joy in every bite.

Hungry for more? Discover more tasty ideas on our Pinterest profile or Follow Kai Recipe on Facebook for daily cooking inspiration.

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