Crispy Cheesy Zucchini Bites with Creamy Herb Dip
Golden and crispy on the outside, tender and cheesy inside, these zucchini bites are an easy appetizer, snack, or side dish. The creamy garlic-herb dip makes them even better!
Ingredients
For the Zucchini Bites
3 medium zucchini, grated
1 teaspoon salt
2 large eggs
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup breadcrumbs or panko
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill, chopped
½ teaspoon Italian seasoning
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon paprika
2 tablespoons olive oil, for brushing or cooking
Creamy Garlic Herb Dip
½ cup Greek yogurt
¼ cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 small garlic clove, finely minced
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon salt
1–2 teaspoons water, if needed
Instructions
1. Prepare the zucchini
Grate the zucchini using the large holes of a box grater.
Place the grated zucchini in a colander and sprinkle with 1 teaspoon salt.
Let it sit for 10–15 minutes. The salt helps draw out excess moisture.
2. Squeeze out the water
This is the most important step for crispy zucchini bites.
Transfer the zucchini to a clean kitchen towel or several layers of paper towels.
Squeeze firmly until you remove as much liquid as possible.
The drier the zucchini, the better the bites will hold together and crisp up.
3. Make the mixture
Place the squeezed zucchini in a large bowl.
Add:
Eggs
Mozzarella
Parmesan
Breadcrumbs
Garlic
Parsley
Dill
Italian seasoning
Onion powder
Black pepper
Paprika
Mix thoroughly until everything is well combined.
Let the mixture rest for about 5 minutes so the breadcrumbs can absorb some moisture.
4. Shape the bites
Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper and lightly brush or spray it with olive oil.
Scoop approximately 2 tablespoons of the zucchini mixture and form into small patties.
Place them on the baking sheet, leaving a little space between each one.
Gently flatten them to about ½-inch thick.
5. Bake
Lightly brush the tops with olive oil.
Bake for 15 minutes.
Carefully flip each zucchini bite.
Brush the other side lightly with olive oil and bake for another 8–12 minutes, until golden brown and crisp.
For an extra-golden top, broil for 1–2 minutes at the end. Watch closely because the cheese can brown quickly.
6. Make the creamy herb dip
While the zucchini bites are baking, combine Greek yogurt, mayonnaise, lemon juice, dill, parsley, garlic, garlic powder, salt, and pepper in a small bowl.
Mix until smooth.
If the dip is too thick, add 1–2 teaspoons of water.
Refrigerate until ready to serve.
7. Serve
Allow the zucchini bites to cool for 3–5 minutes.
Arrange them on a serving platter and place the creamy herb dip in the center.
Garnish with fresh parsley or dill and serve warm.
Air Fryer Method
These zucchini bites are excellent in an air fryer.
Preheat the air fryer to 375°F (190°C).
Lightly spray the basket with cooking oil.
Place the zucchini bites in a single layer.
Air fry for 8–10 minutes.
Flip carefully.
Cook for another 5–7 minutes, until golden and crisp.
Cook in batches if necessary. Don’t overcrowd the basket.
Recipe Details
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4–6
Makes: Approximately 16–18 bites
Difficulty: Easy
Approximate Nutrition
Per serving, assuming 6 servings and including a moderate amount of dip:
Calories: ~260
Protein: ~13 g
Carbohydrates: ~14 g
Fat: ~17 g
Fiber: ~2 g
Sugar: ~4 g
Sodium: ~550–650 mg
Nutrition is approximate and will vary depending on the cheese, breadcrumbs, mayonnaise, and amount of oil used.
Allergen & Dietary Information
Dairy
Contains dairy from mozzarella, Parmesan, and Greek yogurt.
Gluten
Regular breadcrumbs contain gluten.
Gluten-free option: Use certified gluten-free breadcrumbs or crushed gluten-free crackers.
Eggs
The zucchini mixture contains eggs, and mayonnaise may also contain egg.
Nuts
No nuts are intentionally used in this recipe.
The recipe is peanut-free and tree-nut-free as written, but packaged ingredients such as Parmesan, breadcrumbs, mayonnaise, and seasonings can be produced in facilities that also process nuts. Check individual labels if you have a severe nut allergy.
Vegetarian
Yes.
Meat-free
Yes.
Low-carb
It can be made lower-carb by replacing regular breadcrumbs with a low-carb breadcrumb alternative or finely crushed pork rinds.
Gluten-free
Yes, when certified gluten-free breadcrumbs and seasonings are used.
Tips for Perfect Zucchini Bites
The zucchini must be squeezed very well
Zucchini contains a lot of water. If too much moisture remains, the bites may become soft and fall apart.
Don’t make them too thick
Keeping them around ½-inch thick helps them cook evenly and develop a crispy exterior.
Use freshly grated Parmesan
Fresh Parmesan helps create a delicious golden crust.
Want them extra crispy?
Add 1–2 tablespoons of panko breadcrumbs to the mixture and lightly spray the tops with olive oil before baking.
Don’t overcrowd the baking sheet
Leave space around each bite so hot air can circulate.
Let them rest
Allowing them to cool for a few minutes after baking helps them firm up.
Easy Variations
Spicy Zucchini Bites
Add:
¼ teaspoon cayenne
½ teaspoon red pepper flakes
Finely chopped jalapeño
Bacon Zucchini Bites
Add ½ cup cooked, crumbled bacon to the mixture.
Chicken Zucchini Bites
Add 1 cup finely shredded cooked chicken for a higher-protein version.
Extra Garlic
Add another 1–2 minced garlic cloves or ½ teaspoon roasted garlic powder.
Cheddar Version
Replace half the mozzarella with sharp cheddar for a stronger cheesy flavor.
Recipe Q&A
Q: Why are my zucchini bites falling apart?
A: The zucchini probably contains too much moisture. Squeeze the grated zucchini very thoroughly before mixing.
Q: Can I use frozen zucchini?
A: Yes, but thaw it completely and squeeze out as much water as possible. Fresh zucchini gives the best texture.
Q: Can I make these without breadcrumbs?
A: Yes. Use almond flour if nuts are suitable for your diet, or use crushed pork rinds for a nut-free low-carb option.
Q: Can I make them gluten-free?
A: Absolutely. Use certified gluten-free breadcrumbs or panko.
Q: Can I make these ahead of time?
A: Yes. Shape the uncooked bites, cover, and refrigerate for up to 24 hours before baking.
Q: Can I freeze zucchini bites?
A: Yes. Bake them first, cool completely, and freeze in a single layer. Transfer to a freezer-safe container once frozen.
Q: How do I reheat frozen zucchini bites?
A: Reheat in an air fryer at 375°F (190°C) for about 8–12 minutes, or bake at 400°F (200°C) until hot and crisp.
Q: Can I use only mozzarella?
A: Yes, but Parmesan adds extra flavor and helps create a crispier crust.
Q: Can I substitute Greek yogurt in the dip?
A: Yes. Sour cream works well too.
Q: How long does the dip last?
A: Store it covered in the refrigerator for up to 3–4 days.
Q: How long do the cooked zucchini bites last?
A: Refrigerate in an airtight container and use within 3 days for the best quality.
Q: Can I serve these as a main meal?
A: Yes. Serve with a large salad, grilled chicken, salmon, or a bowl of Greek yogurt dip for a more complete meal.
