Zucchini Garlic Bites
These baked zucchini garlic bites combine shredded zucchini, garlic, Parmesan cheese, and fresh herbs into crispy, flavorful appetizers perfect for dipping in marinara sauce.
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
- 1 pinch salt and pepper
- 1 jar tomato sauce for dipping
Instructions
- Preheat oven to 400˚F. Lightly coat a baking sheet with olive oil or non-stick spray.
- Grate zucchini using a box grater and wring out moisture with a clean towel.
- Grate garlic finely using the small holes on the box grater.
- In a medium bowl, combine zucchini, garlic, egg, breadcrumbs, parmesan, chives, parsley, basil, oregano, salt, and pepper. Mix well.
- Scoop out one tablespoon of mixture, shape into balls, and place on the prepared baking sheet.
- Bake for 15–18 minutes until golden. Serve warm with marinara sauce.
Notes
To freeze, cool completely, then flash freeze on a baking sheet. Store in freezer bag up to 4 months. Reheat at 400°F for 10–15 minutes until crispy. For gluten-free, use GF breadcrumbs or almond flour.