Can I use dried herbs instead of fresh?

Absolutely. Your recipe already includes the swap amounts, and dried herbs work great here. If that’s what you’ve got, that’s what we’re using.

How do I store leftovers?

Let them cool, then store in an airtight container in the fridge for 3–4 days .

How do I reheat them so they stay crispy?

Oven or toaster oven at 375°F for 8–10 minutes is best. Microwave works in a pinch, but they’ll soften a bit.

Can I freeze Zucchini Garlic Bites?

Yes! Freeze them baked and cooled on a tray, then transfer to a freezer bag. Reheat from frozen at 375°F for about 12–15 minutes .

What can I serve with them besides marinara sauce?

Marinara is classic, but ranch, garlic aioli, or even a simple Greek yogurt dip works beautifully.

Zucchini Garlic Bites: 16 Irresistible Crunchy Wins

Name: Zucchini Garlic Bites
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 cup shredded zucchini, drained well; 1 clove garlic, grated fine; 1/3 cup breadcrumbs; 1/4 cup grated Parmigiano-Reggiano cheese; 1 large egg; 2 tablespoons chopped fresh chives (or 1 tablespoon dried chives); 1 tablespoon chopped fresh parsley (or 1/2 tablespoon dried); 1 teaspoon chopped fresh basil (or 1/2 teaspoon dried); 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried); Pinch of salt; Pinch of black pepper; Marinara sauce, for dipping

Description

These Zucchini Garlic Bites are crispy on the outside, tender inside, and packed with parmesan, herbs, and fresh garlic. Baked in under 20 minutes, they’re the perfect easy appetizer, snack, or veggie side dish for busy weeknights.

Ingredients

Scale

1 cup shredded zucchini, drained well
1 clove garlic, grated fine
1/3 cup breadcrumbs
1/4 cup grated Parmigiano-Reggiano cheese
1 large egg
2 tablespoons chopped fresh chives (or 1 tablespoon dried chives)
1 tablespoon chopped fresh parsley (or 1/2 tablespoon dried)
1 teaspoon chopped fresh basil (or 1/2 teaspoon dried)
1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
Pinch of salt
Pinch of black pepper
Marinara sauce, for dipping

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Instructions

Preheat oven to 400°F. Lightly coat a baking sheet with olive oil or non-stick spray.
Grate the zucchini using a box grater. Place in a clean kitchen towel, roll tightly, and squeeze out as much moisture as possible.
Grate the garlic finely.
In a medium bowl, combine zucchini, garlic, egg, breadcrumbs, parmesan, chives, parsley, basil, oregano, salt, and pepper. Mix well.
Scoop about 1 tablespoon of mixture and shape into small balls. Place on prepared baking sheet.
Bake for 15–18 minutes, until golden brown and cooked through.
Serve warm with marinara sauce for dipping.

Notes

Drain the zucchini very well to avoid soggy bites.
If mixture feels too wet, add 1–2 tablespoons extra breadcrumbs.
For extra browning, lightly brush tops with olive oil before baking.
Store leftovers in the refrigerator for up to 4 days. Reheat in oven at 375°F for best texture.
These freeze well for up to 2 months.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Appetizer / Snack
Method: Baked
Cuisine: American

Nutrition

Serving Size: 2 bites
Calories: 85 kcal
Sugar: 1 g
Sodium: 160 mg
Fat: 4 g
Saturated Fat: 1.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 20 mg