Description
You’re going to love this one—imagine the burst of flavors, the vibrant textures, and that secret twist that makes this recipe absolutely irresistible; trust me, you need to try this ASAP!
Ingredients
Scale
- 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 (parsley, basil, oregano, or chives)
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- Optional: marinara dipping sauce for serving
Instructions
- Preheat your oven to 400°F (200°C), or set the air fryer to 375°F.
- Shred zucchini, then salt and squeeze out excess moisture using a clean towel.
- Mix zucchini, egg, Parmesan, breadcrumbs, garlic, herbs, Italian seasoning, salt, and pepper in a bowl until cohesive.
- Form into small balls using a spoon or scoop—about 1 tablespoon each. You should get 16 bites.
- Place on parchment-lined baking sheet, spaced out evenly.
- For oven: Bake 15–18 minutes until golden, flipping halfway. For air fryer: Cook 10–15 minutes, shaking halfway.
- Optional: Spray lightly with olive oil for extra crispiness.
- Serve warm with marinara sauce for dipping. Enjoy!
Notes
Drain that zucchini well—excess water is the enemy of crispiness. Customize with feta, skip the cheese for a lighter version, or go full vegan with a flax egg and dairy-free swap.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baked or Air Fried
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 45
- Sugar: 0.6g
- Sodium: 80mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 3.5g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg