Crispy Zucchini Veggie Bites
Highlighted under: Wholesome Favorites
I absolutely love making crispy zucchini veggie bites, especially during the summer when zucchinis are at their peak. The process is straightforward, and the results are simply delightful—crunchy on the outside yet soft and flavorful on the inside. These bites are perfect as a snack or appetizer and are so easy to customize with your favorite spices or herbs. I often serve them with a tangy dipping sauce, making them a hit at gatherings or with my family. Trust me, once you try these, they will become a regular in your kitchen!
I was looking for a light yet satisfying snack when I stumbled upon the idea of making crispy zucchini bites. Trying to recreate the perfect texture took a little experimentation with different coatings, but I finally found the right balance. The combination of breadcrumbs and parmesan gives these bites a lovely crunch without overpowering the fresh zucchini flavor.
Every time I make these, I’m reminded of how versatile they can be. I sometimes add garlic powder or Italian herbs for extra flavor, which complements the zucchini beautifully. I encourage you to experiment and find your own favorite variations—it’s part of the fun!
Why You'll Love These Bites
- Crispy texture that satisfies your crunch cravings
- Healthy, packed with veggies making them guilt-free
- Easily customizable with your favorite spices or add-ins
Ingredients
Gather your ingredients to make the preparation easier:
Ingredients
- 2 medium zucchinis
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 large eggs
- Olive oil spray
Make sure you have a good dipping sauce ready for serving!
Instructions
Follow these steps to achieve the perfect crispy bites:
Prepare the Zucchini
Wash and slice the zucchinis into bite-sized rounds, ensuring they are all uniform in thickness for even cooking.
Set Up Breading Station
In one bowl, whisk together the eggs. In another bowl, combine breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
Bread the Zucchini
Dip each zucchini slice first into the egg mixture, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture.
Bake
Preheat your oven to 400°F (200°C). Place the breaded zucchini bites on a lined baking sheet and spray lightly with olive oil. Bake for 15 minutes, flipping halfway through until golden and crispy.
Serve and Enjoy
Remove from the oven and let them cool slightly before serving with your favorite dipping sauce.
These bites are best served warm!
Pro Tips
- For a gluten-free version, you can substitute breadcrumbs with crushed cornflakes or gluten-free breadcrumbs.
Questions About Recipes
→ Can I freeze leftover veggie bites?
Yes, you can freeze them after baking. Place them in an airtight container, and they should keep for up to 3 months. Reheat in an oven to maintain the crispiness.
→ What dipping sauces go well with these bites?
These crispy zucchini bites pair well with ranch dressing, marinara sauce, or a tangy yogurt dip.
→ Can I use different vegetables?
Absolutely! You can use other vegetables like eggplant, bell peppers, or even carrots. Just adjust the cooking time according to the vegetable.
→ Why is the egg important in the recipe?
The egg acts as a binder, helping the breadcrumbs stick to the zucchini slices for that crispy coating.
Crispy Zucchini Veggie Bites
I absolutely love making crispy zucchini veggie bites, especially during the summer when zucchinis are at their peak. The process is straightforward, and the results are simply delightful—crunchy on the outside yet soft and flavorful on the inside. These bites are perfect as a snack or appetizer and are so easy to customize with your favorite spices or herbs. I often serve them with a tangy dipping sauce, making them a hit at gatherings or with my family. Trust me, once you try these, they will become a regular in your kitchen!
Created by: Selene Woodward
Recipe Type: Wholesome Favorites
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
Ingredients
- 2 medium zucchinis
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 large eggs
- Olive oil spray
How-To Steps
Wash and slice the zucchinis into bite-sized rounds, ensuring they are all uniform in thickness for even cooking.
In one bowl, whisk together the eggs. In another bowl, combine breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
Dip each zucchini slice first into the egg mixture, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture.
Preheat your oven to 400°F (200°C). Place the breaded zucchini bites on a lined baking sheet and spray lightly with olive oil. Bake for 15 minutes, flipping halfway through until golden and crispy.
Remove from the oven and let them cool slightly before serving with your favorite dipping sauce.
Extra Tips
- For a gluten-free version, you can substitute breadcrumbs with crushed cornflakes or gluten-free breadcrumbs.
Nutritional Breakdown (Per Serving)
- Calories: 180 kcal
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 100mg
- Sodium: 280mg
- Total Carbohydrates: 22g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 6g