Baked Zucchini Bites

Some crispy zucchini bites on a white plate over a white background.

These baked zucchini bites are simple and delish, crispy on the outside and moist and soft on the inside, perfect to use up your summer zucchini.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Italian

Keyword: Zucchini bites

Servings:

Calories: 33kcal

Author: Katia

Ingredients

1 lb (450 grams) zucchini, coarsely grated *
1 teaspoon fine salt
1 medium-sized egg
1 small garlic clove, grated
⅓ cup (30 grams) parmesan cheese, grated
½ cup (50-60 grams) breadcrumbs
3 tablespoons parsley, chopped
½ scant teaspoon fine salt*
⅛ teaspoon black pepper

Instructions

Grate the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk.
Transfer the zucchini to a bowl, add the salt, toss to combine and let it sit for 10 minutes.
Preheat oven to 400˚F/200℃. Line a baking sheet with parchment paper or lightly coat it with olive oil. Set aside.
Wring most of liquid out of the zucchini with your hands, place it in a clean tea towel, roll it up and twist to wring out the moisture.
Add zucchini to a large bowl with the rest of the ingredients, mix to combine, shape about a tablespoon of the mixture into small balls, and place on the baking sheet.
Bake for about 15-18 minutes until golden and crispy. Serve them possibly fresh from the oven with a fresh zippy dip. Enjoy!

Notes

Zucchini: for the recipe you need approximatively 2 medium-sized zucchini that once they're grated and squeezed they are between 1 2/3- 2 cups.

Salt: you might need more salt if you skip the parmesan or if you use a different grated cheese.

Nutrition facts: the nutrition values are for one portion only and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition