Go Back
Plate of crispy zucchini garlic bites garnished with herbs

Crispy Zucchini Garlic Bites

A delicious and healthier appetizer made with zucchini, breadcrumbs, and garlic, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Snacks
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Zucchini Bites
  • 2 medium medium-sized zucchinis Choose fresh, firm ones for the best texture.
  • 1 cup breadcrumbs Can use seasoned or panko for extra crunch.
  • 1/2 cup grated Parmesan cheese Freshly grated for a richer flavor.
  • 1 large egg
  • 3 cloves garlic Minced; feel free to adjust for your garlic preference.
  • 1 tablespoon fresh parsley Chopped, or use dried if fresh isn’t available.
  • to taste Salt and black pepper
For the Dipping Sauce (optional)
  • 1/2 cup Greek yogurt Or sour cream for a tangier flavor.
  • 1 tablespoon lemon juice Freshly squeezed for brightness.
  • 1 teaspoon dried dill Or fresh, if you have it.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). This high temperature is key to achieving that golden, crispy exterior.
  2. Wash and slice the zucchinis into bite-sized rounds, about 1/4 inch thick.
  3. Lay the zucchini rounds on paper towels, sprinkle them lightly with salt, and let them sit for about 15 minutes to remove excess moisture.
  4. In a medium mixing bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Stir until evenly incorporated.
  5. In a separate bowl, beat the egg until frothy.
Coating and Baking
  1. Dip each zucchini round first into the egg, then into the breadcrumb mixture, ensuring they are well-coated.
  2. Place them on a baking sheet lined with parchment paper.
  3. Bake for 20-25 minutes, flipping halfway through until golden brown and crisp.
Dipping Sauce Preparation
  1. While the zucchini bites are baking, mix the Greek yogurt, lemon juice, and dill in a small bowl. Adjust seasoning to taste and set aside.

Notes

Feel free to substitute the zucchini with eggplant or yellow squash. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to regain crispiness.