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Zucchini Garlic Bites

Crispy on the outside, moist on the inside, and so full of flavor.

It is the time of year when I bring you as many zucchini recipes as I can because I know that if you’re a gardener like me, you’re about to be looking for as many zucchini recipes as you can get your hands on. After all, you can only make so many loaves of zucchini bread. But these are not your basic use-it-up zucchini recipe. No, these are an extremely poppable snack that’s a little bit bready and deliciously moist and full of flavor. You can use them as a starter a side or your dinner centerpiece, no matter where you do, they’ll disappear quickly.

These are a little hard to describe, not quite bready, not totally cheesy, but not all about the zucchini either. They’re kind of the best of all three of those all rolled into one little bite-sized morsel. To make about sixteen, you’ll need one cup of grated zucchini, which is about one medium squash. Yellow squash works great here too! You want to make sure to really squeeze as much moisture as you can from your grated squash — just mound it up in a clean kitchen towel and then gather it up and squeeze.

The eggs and breadcrumbs act as a binder while the parmesan adds some nuttiness. This mixture uses fresh chives and fresh parsley, but the world is really your oyster as far as herbs go here. Basil, oregano, thyme, even dill work well here and you can totally mix and match.

A bite-sized snack like this is meant for dipping and my favorite is sour cream. It’s also an excellent place for ranch. Or marinara. No matter how you dip them, they go quick!

Yield 16 bites

15m prep time

15m cook time

4.7
Rated 4.7 out of 5
Rated by 15 reviewers

Allergens: Eggs, Gluten, Milk

Ingredients
  • 1 cup zucchini, grated
  • 1 clove garlic, grated
  • 1/3 cup breadcrumbs
  • 1/2 cup parmesan cheese, freshly grated
  • 1 large egg, beaten
  • 2 tablespoons fresh chives, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Preparation
  1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Set aside.
  2. After grating zucchini, transfer to a clean towel. Bundle up towel and squeeze out any excess moisture.
  3. Add squeezed zucchini to a large bowl, along with garlic, egg, breadcrumbs, parmesan, chives, parsley, salt, and pepper. Mix until well combined.
  4. Scoop out in tablespoon portions and shape into balls, place on prepared baking sheet.
  5. Bake until golden brown, 15-18 minutes. Dip in ranch or marinara sauce. Enjoy!

Recipe adapted from Grow a Good Life.

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