Baked zucchini cheese bites are a delicious savory appetizer, snack or side dish with a crispy outside and tender inside. These delicious zucchini bites make the perfect appetizer!
Those zucchini bites are a perfect savory and cheesy appetizer to please a crowd. They will come to the taste of everybody.
Who doesn’t love quick and easy recipes? These zucchini bites are ready to eat in under 40 minutes — including prep! All you need to do is shred the zucchini, combine the ingredients, roll into balls and bake. It’s so easy that it’s perfect for beginners to try and build some confidence in the kitchen, but seasoned home cooks will love it too!
These zucchini bites have the best texture thanks to the moisture in the fresh zucchini. They are crispy and golden on the outside, and tender on the inside.
You will love making them as they are very versatile and these zucchini bites can be customized to suit different tastes. Experiment with types of cheese, like mozzarella, feta, or goat cheese. Instead of garlic, you can substitute them with red pepper flakes for a little heat or some diced aromatic herbs like basil or parsley for extra color and freshness to your plate.
How to Serve Zucchini Bites?
As an appetizer or snack: Serve as-is or with some marinara sauce or ranch dressing for dipping.
As dinner or lunch: Serve with your favorite pasta, marinara sauce and parmesan cheese
How to Store Zucchini Bites?
These zucchini bites reheat well and are also excellent as leftovers
You can bake zucchini bites hours or a day or two ahead of time and keep them in the fridge until you’re ready to enjoy them!
Storing Leftovers:
Store leftover zucchini bites once cooled in an airtight container in the refrigerator for up to 3 to 4 days.
Freezing:
Allow the baked zucchini bites to cool, then place them on a baking sheet lined with parchment paper or waxed paper and freeze until firm, this helps keep them from sticking together, so you can easily take out only as many as you need. Transfer them to a freezer bag, remove as much air as possible, and freeze for up to 2 months.
- 2½ cups zucchini, shredded
- 1½ cups white cheddar, shredded
- ½ cup Panko breadcrumbs
- 2 large eggs
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- Using a food processor with a grated (shredder) attachment or a box grater shred the zucchini and put it in a fine mesh strainer with a bowl below. Sprinkle ½ teaspoon salt over the zucchini and give it a gentle toss. Set aside for 10 minutes.
- In the meantime, prepare and measure the other ingredients and place them in a large bowl.
- Then, using your hands, squeeze the grated zucchini to drain excess liquid (it doesn’t need to be fully dry) before adding it with the other ingredients.
- Mix together until well-combined.
- Scoop out heaping tablespoons of the mixture and place them at least 1-inch apart on the baking sheet.
- Bake for 25-30 minutes until golden-brown. Let it cool slightly before eating.
- Serve warm with marinara sauce or ranch for dipping, if desired.
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