Zucchini Garlic Bites Recipe | Healthy & Delicious Appetizer
Alright, let’s dive into this recipe, shall we? These zucchini garlic bites have been a favorite in my kitchen ever since I tried to get my kids to eat more veggies (they totally fell for it!). I remember the first time I whipped these up; I forgot to add salt. My husband, bless him, ate them anyway, but his face said it all. So, trust me—don’t skip the salt!
Why You’ll Love This
I whip up these bites when I need a quick app that’s on the healthier side. My family goes bonkers for them because they’re crispy, cheesy, and packed with flavor. Plus, they’re perfect for using up that zucchini you accidentally got too much of at the market (happens to me all the time!).
Ingredients
- 2 medium zucchinis, grated (sometimes I leave the skin on if I’m feeling lazy)
- 1 cup breadcrumbs (I use Panko, but any will do)
- 1/2 cup Parmesan cheese, grated
- 1 egg, beaten
- 2 cloves garlic, minced (or more if you’re a garlic fan)
- Salt and pepper to taste (don’t skip this like I did!)
- Optional: 1/2 tsp Italian seasoning or dried oregano
Directions
- Preheat your oven to 400°F (or 200°C for my metric folks). While it’s warming up, get your zucchinis ready. Grate them and then squeeze out as much water as you can. I know, it’s a pain, but it’s worth it.
- Mix the grated zucchini with the breadcrumbs, Parmesan, egg, garlic, and any seasonings you’re in the mood for. Go ahead and use your hands—it’s more fun that way!
- Form little bite-sized balls. Actually, sometimes mine end up more like blobs, but they taste the same!
- Place them on a baking sheet lined with parchment paper. Pop them in the oven for about 15-20 minutes. They should look golden and a bit crispy. If they’re not, give them a few more minutes.
Notes
After a few tries, I realized that squeezing out the water from the zucchini is crucial. Otherwise, they end up soggy and sad—and nobody wants that. And don’t be shy with the cheese; it really adds a nice touch.
Variations
Once, I tried adding a bit of chopped spinach. It was a hit! But the time I added too much, it was like eating a salad in a bite—lesson learned. You can also try swapping Parmesan with cheddar if that’s what you have on hand.
Equipment
You’ll need a grater, but if you don’t have one, a food processor works too. Or, in a pinch, just cut it really fine with a knife and call it “rustic.”
Storage
These bites can be stored in the fridge for up to 3 days, but honestly, in my house, they usually vanish by the next day. If you do have leftovers, just pop them in the oven to reheat—they come out just as crispy.
Serving Suggestions
We usually serve these with a side of marinara sauce for dipping. It’s become a bit of a tradition in our household, especially on Friday nights when we’re too tired to cook anything complicated.
Pro Tips
Don’t rush the zucchini drying step. I once tried skipping it in my haste, and let me tell you, the bites turned into a mushy mess. So, take your time here—you’ll thank me later!
FAQ
Can I freeze these? Absolutely! Just freeze them on a tray first, then store in a bag. They reheat well in the oven.
Can I use other veggies? Sure! I’ve tried carrot and zucchini mix, and it was fantastic. Just make sure you squeeze out extra moisture.
Hope you enjoy making these as much as I do. And if you’ve got any fun tweaks, drop me a note—I’d love to hear what you come up with!
