Our baked zucchini bites have a crispy crumb breading on the outside, but are perfectly cooked on the inside, making it our families' favorite way to eat zucchini.
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These baked zucchini bites only take a few minutes to make, and they are so delicious.
Recipe Ingredient Notes
To make our baked zucchini bites, you need the following ingredients:
- Italian Seasoned Breadcrumbs
- Parmesan cheese (shredded or grated)
- Pepper
- Eggs
- Zucchinis
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Baked Zucchini Bites
- Preheat oven to 475℉.
- In a small bowl, combine bread crumbs, parmesan cheese and pepper.
- In a separate bowl, whisk together eggs.
- Dip zucchini slices into the eggs then coat in the breadcrumb mixture.
- Place coated zucchini slices on the greased baking sheet.
- Bake for 5 minutes, remove from oven and turn over each slice.
- Return to the oven for another 5-10 minutes or until browned and crispy.
Recipe Notes
- The thinner you slice your zucchini, the crispier they will cook.
- You can use freshly shredded Parmesan cheese or the powdered grated Parmesan cheese – either will work. I have found that the powdered kind will usually stick to the zucchini better.
- We love to dip these bites in ranch dressing, but they are delicious without dip as well.
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Baked Zucchini Bites Recipe
Our baked zucchini bites have a crispy crumb breading on the outside, but are perfectly cooked on the inside, making it our families' favorite way to eat zucchini.
Serving servings
Ingredients
- ½ cup Italian Seasoned Breadcrumbs
- ½ cup shredded Parmesan cheese
- ⅛ teaspoon pepper
- 2 eggs
- 2 zucchini, sliced
Instructions
- Preheat oven to 475℉.
- In a small bowl, combine bread crumbs, parmesan cheese and pepper.
- In a separate bowl, whisk together eggs.
- Dip zucchini slices into the eggs then coat in the breadcrumb mixture.
- Place coated zucchini slices on the greased baking sheet.
- Bake for 5 minutes, remove from oven and turn over each slice.
- Return to the oven for another 5-10 minutes or until browned and crispy.
Notes
- The thinner you slice your zucchini, the crispier they will cook.
- You can use freshly shredded Parmesan cheese or the powdered grated Parmesan cheese – either will work. I have found that the powdered kind will usually stick to the zucchini better.
- We love to dip these bites in ranch dressing, but they are delicious without dip as well.
Nutrition
Calories: 103 kcal · Carbohydrates: 9 g · Protein: 7 g · Fat: 4 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 60 mg · Sodium: 293 mg · Potassium: 222 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 294 IU · Vitamin C: 12 mg · Calcium: 136 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Thank you and Happy Birthday to hubby on Sunday. Hope he has Many Many More.
Love this recipe! Those look and sound absolutely delicious 🙂
These look incredible!!! I am going to have to make these.
Can I make these without cheese? Should I add anything else to substitute flavor?
It only calls for 1/4 cup of parmesan cheese. You could just leave it out if you don’t like it. The taste will be lacking the parmesan flavor.
So yummy! Also really good with marinara sauce 🙂
About how thick did you slice the zucchini? Can’t wait to try it!
We sliced them about 1/3 to 1/4 inch thick.
I wish I had seen your recipe before I made the one I just tried. Same ingredients but shredded zuc, and everything mixed together instead of egg and breadcrumbs on outside. I don’t like them much so am looking for a good dip recipe. Do you have one?
Can this be done in the air fryer?
Yes, these could totally be cooked in an air fryer. You would need to turn the temp down to about 375-400. Cook each side for about 5 minutes or until done.