Description
Crispy on the outside and tender on the inside, these zucchini garlic bites are a savory snack or appetizer bursting with fresh garlic flavor and a golden crunch.
Ingredients
2 medium zucchinis, grated
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (use gluten-free if desired)
1 large egg
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for frying)
Instructions
- Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
- In a mixing bowl, combine the drained zucchini, minced garlic, Parmesan cheese, breadcrumbs, egg, salt, and pepper. Mix well until fully incorporated.
- Heat olive oil in a large skillet over medium heat.
- Scoop tablespoon-sized portions of the zucchini mixture and gently flatten into small patties.
- Place the patties in the hot skillet and cook for about 3-4 minutes on each side, until golden brown and crispy.
- Transfer the cooked bites to a paper towel-lined plate to absorb excess oil.
- Serve warm, optionally with marinara or your favorite dipping sauce.
Notes
Removing moisture from zucchini is key for crispiness.
Can use gluten-free breadcrumbs to make recipe gluten-free.
Optional add-ins: fresh herbs (parsley, basil), extra Parmesan or mozzarella, red pepper flakes for spice.
To make vegan, substitute egg with flax egg and use vegan cheese.
For a lighter version, bake bites at 400°F (200°C) for 15-20 minutes, flipping halfway.
Store leftovers in an airtight container in the fridge up to 2 days.
Reheat in skillet or oven to maintain crispiness; microwaving softens texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack, Appetizer, Side Dish
- Method: Pan-frying (also baking option)
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 2g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
