If you’ve got a couple of zucchinis sitting in the fridge, here’s one of the tastiest ways to use them. These little bites are golden, cheesy, and full of flavor thanks to garlic and Parmesan. They’re light but satisfying, crisp on the outside, and tender inside.
They work just as well as a snack for the kids after school. As they do as an appetizer for friends. Pair them with a dipping sauce—garlic aioli, tzatziki, or even just a squeeze of lemon—and they’ll disappear fast.
Why You’ll Love Them
- Ready in under 30 minutes with simple ingredients.
- Healthy but still cheesy and delicious.
- Perfect for parties, game nights, or family dinners.
- Budget-friendly—just zucchini, cheese, and pantry basics.
What You’ll Need
- 1 cup shredded zucchini, squeezed dry
- ¼ cup grated Parmesan or Parmigiano-Reggiano
- 1 large egg
- 2 tbsp fresh chives, chopped (or 1 tbsp dried)
- 2 cloves garlic, minced
- ¼ cup breadcrumbs (optional, makes them extra crisp)
- Salt and black pepper, to taste
- Olive oil, for frying
Equipment: grater, cheesecloth or towel (to drain zucchini), mixing bowl, skillet, spatula.
How to Make Them
- Prep the zucchini
Grate and place in a clean towel. Squeeze out as much water as possible—this is the secret to getting crispy bites. - Mix the batter
In a bowl, combine zucchini, Parmesan, egg, chives, garlic, and breadcrumbs. Season with salt and pepper and stir until combined. - Shape and cook
Heat a little olive oil in a skillet over medium heat. Drop spoonfuls of the mixture into the pan and flatten slightly into patties. Cook 3–4 minutes per side, until golden brown. - Serve
Drain briefly on paper towels, then serve hot with your favorite dip or just a squeeze of lemon.
Tips
- Really press out that zucchini liquid—otherwise they’ll be soggy.
- Make them small and bite-sized for the crispiest results.
- Leftovers reheat best in the oven or air fryer.
Variations
- Gluten-free: Use almond flour or gluten-free panko instead of breadcrumbs.
- Spicy: Add chili flakes or cayenne.
- Cheesier: Stir in a little mozzarella for melty bites.
- Air fryer: Cook at 375°F (190°C) for 10–12 minutes, flipping halfway.
Golden Garlic Zucchini Bites
Course: Appetizers, SnacksCuisine: American, MediterraneanDifficulty: Easy4
servings10
minutes15
minutes55
kcalIngredients
- Ingredients:
1 cup shredded zucchini, squeezed dry
¼ cup grated Parmesan or Parmigiano-Reggiano
1 large egg
2 tbsp fresh chives, chopped (or 1 tbsp dried)
2 cloves garlic, minced
¼ cup breadcrumbs (optional, makes them extra crisp)
Salt and black pepper, to taste
Olive oil, for frying
- Equipment:
grater, cheesecloth or towel (to drain zucchini), mixing bowl, skillet, spatula.
Directions
- Prep the zucchini
Grate and place in a clean towel. Squeeze out as much water as possible—this is the secret to getting crispy bites. - Mix the batter
In a bowl, combine zucchini, Parmesan, egg, chives, garlic, and breadcrumbs. Season with salt and pepper and stir until combined. - Shape and cook
Heat a little olive oil in a skillet over medium heat. Drop spoonfuls of the mixture into the pan and flatten slightly into patties. Cook 3–4 minutes per side, until golden brown. - Serve
Drain briefly on paper towels, then serve hot with your favorite dip or just a squeeze of lemon.
Notes
- Tips
-Really press out that zucchini liquid—otherwise they’ll be soggy.
-Make them small and bite-sized for the crispiest results.
-Leftovers reheat best in the oven or air fryer. - Variations
Gluten-free: Use almond flour or gluten-free panko instead of breadcrumbs.
Spicy: Add chili flakes or cayenne.
Cheesier: Stir in a little mozzarella for melty bites.
Air fryer: Cook at 375°F (190°C) for 10–12 minutes, flipping halfway.
