Name: Cheesy Garlic Zucchini Bites
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium zucchinis, grated; ½ teaspoon salt; 1 large egg; ½ cup shredded cheddar cheese; ¼ cup grated Parmesan cheese; 2 cloves garlic, minced; ¼ cup chopped parsley or chives; ¼ cup almond flour or breadcrumbs (for binding); Freshly ground black pepper, to taste; Olive oil spray (optional, for baking)

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Cheesy Garlic Zucchini Bites are my answer to those moments when I want a snack that’s both delicious and on the lighter side. These little bites are packed with shredded zucchini, garlic, cheese, and herbs, baked until golden and crisp on the outside with a soft, cheesy center. Whether I serve them as a party appetizer, a lunchbox filler, or a savory snack, they always disappear fast.

Why I Love This Recipe

I love how this recipe turns simple garden zucchini into something so craveable. It’s a great way for me to use up extra zucchini in the summer, and the combination of garlic and cheese gives each bite bold flavor without the need for frying. They’re also naturally gluten-free (depending on the flour or binder I use) and perfect for dipping in marinara, ranch, or even sriracha mayo. They freeze well too, which means I can keep a stash ready for anytime snacking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium zucchinis, grated
1/2 teaspoon salt
1 large egg
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup chopped parsley or chives
1/4 cup almond flour or breadcrumbs (for binding)
Freshly ground black pepper, to taste
Olive oil spray (optional, for baking)

Directions

I start by grating the zucchinis using a box grater and placing the shreds in a colander. I sprinkle them with salt and let them sit for 10 minutes to draw out excess moisture.
After 10 minutes, I use a clean kitchen towel or cheesecloth to squeeze out as much water as possible from the zucchini.
In a large bowl, I combine the drained zucchini with the egg, both cheeses, garlic, herbs, flour or breadcrumbs, and black pepper.
I mix until the ingredients are well incorporated and the mixture holds together when pressed.
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I scoop out tablespoon-sized portions of the mixture, shape them into small patties or balls, and place them on the prepared baking sheet.
I spray the tops lightly with olive oil spray for extra crispness (optional) and bake for 18–22 minutes, flipping once halfway, until golden and firm.
I let them cool slightly before serving with my favorite dipping sauce.

Servings and timing

This recipe makes about 16–20 bites, depending on size.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: About 40 minutes

Variations

I sometimes add a pinch of red pepper flakes for a little kick.
For extra flavor, I swap parsley for fresh basil or oregano.
If I want a sharper taste, I use sharp white cheddar or even feta.
I’ve made these in a mini muffin tin for perfectly round, uniform bites.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them on a baking sheet in a 350°F oven for 8–10 minutes or reheat them in the air fryer for a few minutes to bring back their crisp edges. I also freeze them in a single layer on a tray, then transfer them to a freezer bag for up to 2 months. When reheating from frozen, I bake or air-fry them straight from the freezer until warmed through and crisp.

FAQs

Do I need to peel the zucchini?

No, I leave the skin on. It adds color, texture, and nutrients. I just wash the zucchini well before grating.

Can I make these dairy-free?

Yes, I’ve made them with dairy-free shredded cheese alternatives and they still turn out tasty, though slightly less melty.

Can I air-fry these instead of baking?

Definitely. I air-fry them at 375°F for 10–12 minutes, flipping halfway, until golden brown and crispy.

What’s the best dipping sauce?

I love marinara or garlic aioli for dipping. Ranch dressing, tzatziki, or spicy sriracha mayo are great options too.

How do I keep them from falling apart?

The key is squeezing out as much liquid as possible from the zucchini and using just enough binder. I also let them rest a minute after baking so they firm up.

Conclusion

Cheesy Garlic Zucchini Bites are one of those recipes I keep coming back to—they’re quick, satisfying, and a great way to sneak in extra veggies. Whether I’m making them as a side dish, a snack, or a crowd-pleasing party app, they always deliver on flavor and texture. With crispy edges, gooey cheese, and plenty of garlic, these little bites are pure comfort in every mouthful.