Italian Recipe

I love crafting these Garlic Zucchini bites using shredded zucchini, aromatic garlic, Parmesan cheese, and panko breadcrumbs. Mixed with fresh basil and parsley, this recipe offers an irresistible blend of flavors that pair perfectly with a tangy marinara sauce. Every bite is a delightful celebration of simple, meatless finger foods.

I’ve been experimenting in my kitchen lately and couldn’t wait to share this twist on Italian appetizer classics. This recipe for zucchini garlic bites takes a normally mild veggie and transforms it into something that really wows your tastebuds.

I start off with shredded zucchini that’s been given a little extra love by squeezing out the excess water, then mix it with finely minced garlic, grated Parmesan cheese, a lightly beaten egg, and some fresh basil and parsley. The result is a savory blend thats crispy on the outside while staying tender inside.

I love how the panko breadcrumbs bring in an extra crunch which works perfectly whether you’re opting to bake or air-fry your bites. And trust me, dipping these little wonders in a tangy marinara sauce gives it that unforgettable Italian kick.

Its an easy dish that is both a fun appetizer and a clever dinner idea that highlights the true essence of veggies.

Why I Like this Recipe

I love this recipe because it packs so much flavor in every bite. The mix of shredded zucchini, garlic, Parmesan and fresh herbs just gives me this amazing, savory vibe that makes me feel like a real chef in my own kitchen—even when I’m just whipping up a quick snack.

Another thing that really wins me over is the texture. I love that the zucchini bites come out crispy on the outside but stay soft and tender inside. Whether I bake them at 400°F or pop them in the air fryer at 375°F, I always get that perfect crunch that makes dipping them in marinara even more satisfying.

I also dig how simple and versatile the recipe is. I don’t need a ton of fancy ingredients or loads of prep time; just shred the zucchini, mix in all the garlic, herbs and cheese, and I’m set. It feels so rewarding to see a bunch of humble ingredients come together into something that tastes way better than it sounds.

Finally, the marinara dipping sauce seals the deal. That tangy, slightly sweet flavor adds a whole extra layer of deliciousness that makes the snack feel even more special. Overall, it’s a recipe that makes me feel good both about making something quick and easy and enjoying a tasty treat that I know I’ll love every time.

Ingredients

• Zucchini: Thin and shredded, zucchinis add fiber and moisture, keeping dish fresh and light.
• Garlic adds a punch of flavor; its good for heart and taste buds.
• Parmesan cheese contributes protein and calcium, making the dish rich and creamy.
• Panko breadcrumbs add a light, crunchy texture with a small carb boost.
• Fresh basil and parsley provide an herby aroma, color, and extra vitamins.
• Marinara sauce delivers tangy sweetness, balancing flavors with a vibrant tomato base.
• Egg binds the mixture together, adding richness and improving texture.
• Salt and black pepper enhance all flavors, balancing overall taste perfectly.
• Together these ingredients create a rustic italian bite bursting with balanced flavors.

Ingredient Quantities

• 2 medium zucchinis, shredded and squeezed to remove extra water
• 3 garlic cloves, minced finely
• 1/2 cup grated Parmesan cheese
• 1/3 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper
• Marinara sauce for dipping

How to Make this

1. Preheat your oven to 400°F or set up your air fryer to 375°F.

2. Shred 2 medium zucchinis and squeeze out as much water as you can.

3. In a large bowl, combine the shredded zucchini with 3 finely minced garlic cloves, 1/2 cup grated Parmesan cheese, 1/3 cup panko breadcrumbs, and 1 large lightly beaten egg.

4. Stir in 2 tablespoons of chopped fresh basil, 2 tablespoons of chopped fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

5. Mix everything together until it is blended pretty well.

6. Scoop out small portions of the mixture onto a lined baking sheet and press them down slightly to form bite-sized rounds.

7. Bake in the preheated oven for 20 to 25 minutes or place in the air fryer basket and cook for about 10 to 12 minutes, until they are golden and crispy.

8. Once done, let them cool a little bit and serve warm with marinara sauce for dipping.

Equipment Needed

1. Oven preheated to 400°F or an air fryer set to 375°F
2. Large mixing bowl
3. Box grater or food processor to shred the zucchinis
4. Clean cloth or cheesecloth along with a colander to squeeze out extra water
5. Knife and cutting board for mincing garlic and chopping herbs
6. Measuring cups and spoons for the Parmesan, breadcrumbs, salt, and pepper
7. Fork or small whisk to lightly beat the egg
8. Lined baking sheet (with parchment paper) or an air fryer basket
9. Spoon or small scoop to portion out the mixture onto the sheet

FAQ

Italian Recipe Substitutions and Variations

• If you can’t find Parmesan cheese, try using Pecorino Romano which gives a similar salty tang.
• If panko breadcrumbs are a problem, you can use regular breadcrumbs or even crushed crackers for a different texture.
• If you are out of fresh basil, dried basil works fine – just remember to use about 1/3 the amount since it’s more concentrated.
• Don’t have fresh parsley? Dried parsley is a good substitute, but use half the amount since it’s more potent.

Pro Tips

1. Make sure you squeeze out every last drop of water from the zucchini. If there’s too much moisture, your fritters may turn out soggy instead of crispy.
2. Don’t overmix the ingredients when you’re combining them, cause overdoing it can make the texture tough.
3. Let the mixture sit for a few minutes before shaping, that rest time helps the flavors meld together better.
4. If it looks too wet when you’re assembling the rounds, add a bit more panko breadcrumbs to firm up the mixture a bit.