Zucchini Parmesan Bites

Let Me Tell You About Zucchini Parmesan Bites (And That Time I Forgot the Cheese)

So the first time I tried making Zucchini Parmesan Bites, I thought, “Oh, this’ll be a breeze.” You just chop up some zucchini, mix in cheese, bake, done. But somewhere between chasing the dog off the counter and digging through my disaster of a spice drawer, I forgot the Parmesan. They still tasted kinda good—just not, you know, as Parmesan-y as advertised. Lesson learned! Anyway, these bites are now my little kitchen heroes. They’re the sort of snack I whip up when friends drop by (or when I’m just trying to sneak in some veggies without it feeling like a chore). Honest to goodness, they disappear faster than socks in the dryer.

Why I Keep Making These (Even When the Oven’s Acting Up)

I make this recipe whenever I’ve got a zucchini or two getting a bit soft in the fridge (why do I always buy too many at the farmers’ market?). My family goes crazy for these because they’re crispy outside, cheesy inside, and not fussy at all. Plus, you don’t have to deep-fry anything, which means less mess and fewer curse words from me. And if you’ve ever tried to get a kid to eat zucchini, you’ll appreciate the wizardry here. My nephew, who usually treats green veggies like they’re Kryptonite, ate five in one sitting. Might’ve been six, actually. It’s a little win for all of us.

Here’s What You’ll Need (And What I Swap in a Pinch)

• 2 medium zucchinis (or a couple of smaller ones—size isn’t fussy, really)
• 1 cup grated Parmesan (sometimes I use the pre-shredded stuff, though my grandmother would probably call that sacrilege)
• 1/2 cup breadcrumbs (Panko makes them crispier, but I’ve totally blitzed up stale toast and it worked)
• 2 eggs
• 1/4 cup chopped fresh parsley (or a big shake of dried, if that’s all you’ve got)
• 1 clove garlic, minced (confession: I sometimes use garlic powder when I can’t be bothered)
• Salt and pepper to taste
• Olive oil spray (I’ve used a drizzle of regular oil in a jam, though it gets a tad messier)

How I Actually Make Them (With a Few Detours)

1. Preheat your oven to 400°F/200°C. Or, if your oven is like mine and gets a bit moody, crank it up and just keep an eye on things.
2. Grate the zucchini with a box grater—watch your knuckles! I lost count of the times I’ve nicked myself here.
3. Now, here’s the slightly annoying part: stick the grated zucchini in a clean tea towel and squeeze the water out. Seriously, don’t skip this or you’ll end up with soggy bites. This is where I usually sneak a taste, just to see if it’s sweet or bland.
4. In a big bowl, mix the zucchini, Parmesan, breadcrumbs, eggs, parsley, garlic, salt and pepper. And just use your (clean) hands if you want—way easier.
5. Scoop out heaping tablespoons and roll into balls, then flatten just a bit (think meatball meets mini burger). Line ‘em up on a baking sheet covered with parchment. If you forget the parchment, like I did once, be prepared to do a bit of scraping later.
6. Spray or drizzle with olive oil. Bake for 20-25 minutes, flipping halfway if you remember. They should look golden and the edges will get a little crisp.
7. Let cool for a few minutes. Or don’t, but I warn you, molten cheese is no joke.

A Few Notes (Because I Messed Up So You Don’t Have To)

• If the mixture feels way too sticky, add a pinch more breadcrumbs; too dry, an extra egg usually solves it.
• Actually, I find it works better if you let the mix sit for 5 minutes before forming the bites—somehow less sticky?
• My first batch was way too salty. Go easy and taste the mix before baking. I learned the hard way!

Variations I’ve Tried (And One That Flopped)

• Swapped parsley for basil—delish!
• Tossed in a fistful of shredded mozzarella once. It made things extra gooey; not bad, honestly.
• Tried almond flour instead of breadcrumbs (for my gluten-free cousin)—worked well, just a bit softer.
• I once tried these with sweet potatoes. Nope, didn’t hold together and tasted weird. Stick with zucchini, trust me.

Tools I Use (But Don’t Panic If You Don’t Have Them)

• Box grater (or use a food processor with the shredder thingy—faster but harder to clean)
• Baking sheet (I’ve used a pizza tray before; rectangles are overrated)
• Parchment paper (aluminum foil in a pinch, but it sticks more)
• A big mixing bowl

If you don’t have olive oil spray, just brush a little oil on with a spoon. No biggie.

How I Store (Or Don’t Store) These

Technically, you can keep these in the fridge in an airtight box for 2-3 days. (But honestly, in my house they never last more than a day!) You can also freeze them—I just pop them on a tray, freeze flat, then bag up. They reheat best in the oven or air fryer. Microwave gets ‘em a bit chewy, but sometimes beggars can’t be choosers.

How I Like to Serve Zucchini Parmesan Bites

I usually dunk them in marinara, but my sister swears by ranch. Sometimes we’ll pile them up with a salad and call it dinner. For parties, I stick toothpicks in—makes them feel fancy, even though they’re just cheesy veggie bites at heart. Once, I served them with sriracha-mayo; that was a hit. Find what your crew likes.

Pro Tips (Trust Me, I’ve Messed These Up Before)

• Don’t skip squeezing the zucchini. I tried skipping once—regretted it. They were sad, floppy pancakes.
• Resist the urge to rush the bake. I once took ‘em out too soon and they were pale and kinda gummy. Not great.
• If you’re using pre-grated cheese, you might need a pinch more salt; the fresh stuff is saltier, for some reason.

Some Questions I Actually Get About These

• Can I make these in an air fryer? Yep, just lower the temp a bit (maybe 375°F?) and check after 12 minutes. They get extra crispy this way.
• What if I don’t eat eggs? You can try a flax egg (1 tbsp flax + 2.5 tbsp water, let it gel up), though I’ll admit, mine turned out a bit softer.
• Can I prep ahead? Sure thing—form the bites, park them in the fridge for a few hours, then bake when you’re ready.
• Do I have to peel the zucchini? Nah, I never do. The skin’s tender and you get those pretty green flecks.
• Where do you get your Parmesan? I usually snag it form my local market, but if you want to go all out, check out Murray’s Cheese or whatever specialty cheese shop’s nearby. Good cheese does make a difference. I also love the advice at Serious Eats about storing cheese (and not letting it go moldy, which I do more than I’d like to admit).
• Can I double this recipe? Absolutely, but you might need two trays—or just bake in batches.

Oh, and before I forget—ever notice how zucchini just multiplies in your garden when you’re not looking? It’s like they’re the rabbits of the vegetable patch. Anyway, happy cooking! And if you come up with a new variation that actually works (not like my sweet potato fail), let me know. I’m always up for a kitchen experiment or two.

★★★★★ 4.60 from 88 ratings

Zucchini Parmesan Bites

yield: 4 servings

prep: 15 mins

cook: 20 mins

total: 35 mins

Zucchini Parmesan Bites are savory, bite-sized snacks made with fresh zucchini, Parmesan cheese, and herbs. Perfect as an appetizer or healthy snack, these baked bites are crispy on the outside and tender on the inside.

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Ingredients

• 2 medium zucchinis, grated
• 1/2 cup grated Parmesan cheese
• 1/3 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil spray

Instructions

1. 1
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
2. 2
   Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
3. 3
   In a large bowl, combine grated zucchini, Parmesan cheese, breadcrumbs, egg, garlic, parsley, oregano, salt, and black pepper. Mix until well combined.
4. 4
   Scoop tablespoon-sized portions of the mixture and shape into small balls or bites. Place them on the prepared baking sheet.
5. 5
   Lightly spray the tops with olive oil. Bake for 18-20 minutes, or until golden brown and firm.
6. 6
   Remove from the oven and let cool slightly before serving. Enjoy warm with your favorite dipping sauce.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 110 caloriescal

Protein: 6 gg

Fat: 5 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 10 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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