Ingredients
For the zucchini bites
- 3 medium zucchini
- 1 tsp salt
- 1 cup shredded mozzarella
- ½ cup finely grated Parmesan
- 1 large egg
- ¾ cup breadcrumbs or panko
- 2 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- ½ tsp Italian seasoning
- ½ tsp paprika
- ¼ tsp black pepper
- 2 tbsp olive oil, for brushing
Optional cheesy center
- ½ cup mozzarella, cut into small cubes
Creamy garlic-dill dip
- ½ cup Greek yogurt or sour cream
- ¼ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 small garlic clove, finely minced
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp salt
Instructions
- Prepare the zucchini: Grate the zucchini and sprinkle with 1 tsp salt. Let it sit for 10 minutes.
- Place the zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This is the most important step for crispy bites.
- Put the drained zucchini in a large bowl.
- Add mozzarella, Parmesan, egg, breadcrumbs, garlic, dill, parsley, Italian seasoning, paprika and black pepper.
- Mix until the mixture is moist but firm enough to hold its shape.
- Take about 1½ tablespoons of mixture and roll into a ball.
- If using the optional cheese center, place a small mozzarella cube inside and seal the mixture around it.
- Place the bites on a parchment-lined baking tray.
- Lightly brush or spray them with olive oil.
- Bake at 425°F (220°C) for 18–22 minutes, turning once halfway through, until golden and crisp.
- For extra browning, broil for 1–2 minutes at the end while watching carefully.
- Let them rest for 2–3 minutes before serving.
Make the Dip
- Mix Greek yogurt/sour cream and mayonnaise.
- Add lemon juice, dill, parsley, garlic, garlic powder, pepper and salt.
- Stir until smooth.
- Refrigerate for 15–20 minutes before serving for better flavor.
Nut & Allergen Information
- Peanuts: None required.
- Tree nuts: None required.
- Dairy: Yes — mozzarella, Parmesan and yogurt/sour cream.
- Eggs: Yes.
- Wheat/gluten: Regular breadcrumbs contain wheat/gluten.
- Soy: Check packaged breadcrumbs, mayonnaise and cheese labels if soy is an allergy concern.
- Nut-free version: This recipe does not require almonds, walnuts, pecans or other nuts.
- Gluten-free: Use certified gluten-free breadcrumbs/panko.
Approximate Nutrition
For about 4 servings:
- Calories: ~330–380 per serving
- Protein: ~17–20 g
- Carbohydrates: ~25–30 g
- Fat: ~18–22 g
- Fiber: ~3–4 g
These numbers are estimates and will vary depending on the cheese, breadcrumbs and dip used.
Q&A
Q: Why do my zucchini bites become soggy?
The zucchini contains a lot of water. Salt it, wait 10 minutes, and squeeze it extremely well before mixing. This is key to getting a crispy outside.
Q: Can I make them in an air fryer?
Yes. Air fry at about 375°F (190°C) for 12–15 minutes, turning halfway through. Don’t overcrowd the basket.
Q: Can I use cheddar instead of mozzarella?
Yes. Cheddar gives a stronger flavor, while mozzarella gives a stretchier, milder center.
Q: Can I make them without Parmesan?
Yes. Replace it with additional mozzarella, although Parmesan helps provide a salty, browned crust.
Q: Can I prepare them ahead of time?
Yes. Shape the uncooked bites, refrigerate them covered, and bake when ready. For best texture, bake them the same day.
Q: What can I serve with them?
The creamy garlic-dill dip shown in the photo is a great choice. They also work with marinara or a simple yogurt-herb sauce.