These cheesy Zucchini Bites make a fabulous appetizer, or side dish paired with a simple protein. The parmesan adds a sharp bite, and when combined with the breadcrumbs, creates a crispy coating that keeps the zucchini from becoming too soft or mushy. The flavors are one of my favorite combinations.
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I like to recommend this recipe to anyone who doesn’t like zucchini or squash. It adds another layer of texture and flavor that makes them almost unrecognizable. I find it to be one of the best vegetables to serve kids, too!
If you like Parmesan-crusted recipes, you will love these savory Parmesan crusted pork chops and air fried Parmesan green beans.
Why You’ll Love This Recipe
- It’s only 5 ingredients: You only need 5 ingredients to make these zucchini cheese bites, plus basic spices. It really helps the flavor of the zucchini to shine.
- It’s budget-friendly: Zucchini is a very inexpensive ingredient, and so are items like breadcrumbs and flour. It helps me keep it in the weekly dinner rotation!
- It’s picky eater approved: If you have kids or people in your life who aren’t big veggie fans, have them try this. The cheesy flavor and crunchy texture will change their minds.
Ingredients
I use 5 ingredients plus seasonings to make this zucchini bites recipe. I keep it super easy to let the zucchini’s natural flavor shine through.
- Zucchini: Ensure your zucchini is firm. If they are soft, they are not as fresh and will not taste as good. Wash them thoroughly as well!
- Breadcrumbs: I use Italian-style breadcrumbs to infuse even more flavor. However, panko is a great substitution if you want the bites to be extra crispy.
- Parmesan cheese: I like to add parmesan cheese to the coating for a sharp, cheesy flavor and to further help the breadcrumbs brown in the oil. You may use grated or shredded, but I prefer grated because it incorporates better.
- Flour: I start with a flour coating because it helps the rest of the ingredients to stick to the slices of zucchini properly. All-purpose flour works great for this.
- Eggs: These provide structure and help the breadcrumb mixture to stick to the zucchini. It prevents it from falling off in the hot oil.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add nuts: Add ground pine nuts, pistachios, or another nut of your choice to the breadcrumbs. This adds more texture and crunch.
- Gluten-free: Try this recipe with gluten-free breadcrumbs and a gluten-free flour blend for any allergies or dietary needs.
- Lemon: Stir in some lemon zest to the breadcrumbs and a touch of lemon juice to the eggs to give the zucchini a citrus zing.
How to Make Easy Zucchini Bites
Below are the steps needed to prepare, dredge, and fry the zucchini bites. I recommend getting your oil prepared before you start dredging the zucchini slices, so it’s hot and ready for you.
Step 1: Prepare the zucchini and the dredging station. Slice the zucchinis and then prepare the flour, egg, and breadcrumb mixtures.
Step 2: Dip them in the flour. Start by dipping each slice in the flour and shaking off the excess.
Step 3: Coat them in the egg. Place it into the egg next and ensure it’s fully coated.
Step 4: Finish them in breadcrumbs and cheese. Finally, gently press both sides into the breadcrumb mixture.
Step 5: Cook them. Lay the slices on a prepared baking sheet. Once the oil is hot, cook the coated zucchini slices for 2-3 minutes per side or until golden and crispy.
Step 6: Serve. After letting them drain on a paper towel-lined plate, serve and enjoy!
Recipe Tips
- Don’t slice them too thin or too thick: If you slice the zucchini too thin, they will overcook and become chewy or mushy. Thick zucchini slices won’t cook properly and will still be raw when the breading is cooked and golden. Slices between ¼ and ½ inch is perfect.
- Don’t overcrowd the pan: Cook the zucchini in batches if needed. If you overcrowd the skillet, they won’t cook properly.
- Watch the heat: Don’t let the oil get too hot. Watch the zucchini after the first batch to ensure that they aren’t getting too dark or burning on the outside.
If you love recipes like these cream cheese brownies, you may also enjoy these air fried zucchini fries.
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. You may freeze them for up to 1 month.
- Reheating: Reheat the zucchini bites in a 350-degree oven for 5-7 minutes or a 375-degree air fryer for 4-6 minutes.
- Make Ahead: Prepare the zucchini a few hours ahead and place the sheet pan in the refrigerator until you’re ready to fry them. I like to do this to make cooking dinner even easier.
Serving Suggestions
- Try a creative dip like roasted onion dip or creamy herb dip for dipping the breaded zucchini.
- Enjoy them on the side of a flavorful dish like cheesy jalapeno popper chicken.
- They pair well with seafood, too! Go with something simple like air fryer tilapia or easy shrimp pasta.
Recipe FAQs
Sure! Baked cheesy zucchini bites are amazing, too. Lay out the slices on a baking sheet with foil and nonstick cooking spray. Bake them for about 25-30 minutes at 450 degrees.
Absolutely. Cook the breaded zucchini at 400 degrees for 5-6 minutes. Flip them and coat them with cooking spray, and then air fry for an additional 5 minutes.
Overcooked zucchini becomes very mushy very quickly. They can also become mushy if you place them in the pan too early. Let the oil get nice and hot first!
More Delicious Zucchini Appetizer Recipes
Do you like zucchini appetizers? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Parmesan Zucchini Bites
Equipment
- rimmed baking sheet if baking
- large skillet if frying
Ingredients
- 2 sliced zucchini ¼-1/2 inch thick rounds
- 1 cup breadcrumbs or panko
- ½ cup parmesan cheese, grated or shredded to taste
- ½ cup all-purpose flour
- 2 large eggs beaten
- salt to taste
- pepper to taste
- garlic powder optional
- ½ cup vegetable oil if pan frying
Instructions
- Slice your zucchini so they are ¼-1/2 inch thick. Sprinkle salt and pepper on raw zucchini slices.
- In a medium bowl combine panko and Parmesan. Set aside. Scoop some flour into a bowl. Set aside. Beat eggs in a separate bowl. Set aside.
- Dredge zucchini rounds in flour. Dip into eggs. Then press into panko mixture, pressing to coat evenly.
- Place on parchment covered rimmed baking sheet until ready to prepare.
- NOTE: If frying, work in batches of breading around 8 pieces at a time, depending on the size of your skillet. If baking, bread to fill up your rimmed baking sheet.
- Cook using desired method below.
- Serve immediately with ranch dressing or whichever dressing or dip you prefer. Enjoy every bite.
Fry
- Heat vegetable oil in a large skillet over medium to medium high heat until a drop of water flicked in it dances.
- Add prepared zucchini pieces to the skillet and cook until golden and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate.
Bake
- Preheat oven to 450 degrees.
- After the zucchini slices are coated place the slices on a baking sheet prepared with tinfoil lightly coated with cooking spray.
- Bake for 25-30 minutes or until they are golden brown.
Air Fryer
- Preheat air fryer to 400 degrees.
- Place in air fryer basket. Cook zucchini for 5-6 minutes.
- Flip, lightly coat with cooking spray and cook for 5 more minutes or done.
Video
Notes
- Store extra cheesy zucchini bites in an airtight container for up to 3 days in the refrigerator.
- Don’t overcrowd the skillet (or air fryer) when you fry the zucchini to ensure they cook evenly and become perfectly crispy.
- Avoid slicing too thin. If they are too thin they can overcook and get mushy, but it depends on what you like too.
Nutrition
This recipe was originally published in February 2016. It's been updated with new content and images.
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