These Baked Zucchini Garlic Bites are a delicious snack or appetizer made with healthy ingredients like zucchini, almond flour, hemp hearts and fresh herbs. They’re easy to make, gluten-free and packed with flavour!
If you’re a fan of zucchini recipes or have an abundance of zucchini on hand, these Baked Zucchini Garlic Bites are a must try!
Whenever I have a lot of zucchini to use up, I almost always make a batch of these. They make the perfect nutritious snack, appetizer or side and can be served hot or cold. I love pairing them with a little ranch dressing, but they’re also great as is.
These bites do have dairy because of the parmesan cheese, but can easily be made dairy-free by using nutritional yeast. This is actually how I used to make them and found them to be just as delicious!
What you'll need
- Zucchini: fresh zucchini is the star ingredient in this recipe! Make sure to squeeze out most of the water to prevent the bites from being soggy.
- Almond flour: if you’re looking for a nut-free version, you can try substituting with breadcrumbs, however I have not tested this. If your breadcrumbs are seasoned, you’ll also want to adjust the amount of salt in the recipe.
- Hemp hearts: for a little extra fibre and protein we’re sneaking in some hemp hearts.
- Parmesan cheese: parmesan cheese adds a delicious, savoury flavour to the bites. Freshly grated parmesan works best here as shredded will make them hard to form into balls. To make these dairy-free, swap parmesan for nutritional yeast (see recipe notes)!
- Egg: to help all the ingredients bind together.
- Green onion: feel free to substitute chives for a milder flavour.
- Garlic: fresh garlic gives these bites a punch of flavour. If your garlic cloves are really small, try using 1.5 instead.
- Parsley: for some additional fresh flavour.
- Dill: I love the taste of fresh dill, but if you’re not a fan or don’t have any on hand, you can definitely omit it.
- Sea salt
How to make zucchini garlic bites
There’s a little prep work involved in making these bites, but after that it’s just a matter of mixing, scooping and baking!
Step 1: Wrap the shredded zucchini in a tea towel and squeeze out most of the liquid.
Step 2: Place the zucchini and the rest of the ingredients in a bowl. Mix together until well combined
Step 3: Scoop out a heaping tablespoon, press down slightly to pack the mixture together and gently tap on the baking sheet to release.
Step 4: Bake for 15-20 minutes or until golden brown around the edges and cooked through. Serve with ranch dip if desired and enjoy!
Storing
Store zucchini bites in an airtight container in the refrigerator for up to 5 days. You can also freeze these in an airtight container or freezer bag for up to 3 months. Eat straight out of the fridge or reheat in an oven at 350F until warmed through.
Other zucchini recipes to try
Baked Zucchini Garlic Bites
Ingredients
- 2 cups shredded zucchini
- 1/3 cup almond flour
- 2 tbsp hemp hearts
- 1/4 cup grated parmesan cheese
- 1/2 tsp sea salt
- 1 large garlic clove minced
- 1 tbsp fresh parsley finely chopped
- 1 tbsp fresh dill finely chopped (optional)
- 2 tbsp thinly sliced green onion
- 1 egg lightly beaten
- Ranch dressing for serving (optional)
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Wrap the shredded zucchini in a clean tea towel and squeeze out most of the liquid.
- Place the zucchini and the rest of the ingredients in a bowl and mix together with a spoon until well combined.
- Scoop out a heaping tablespoon, press down slightly with your hand to pack the mixture together, and gently tap it on the baking sheet to release. Repeat with the remaining mixture.
- Bake for 15-20 minutes or until golden brown around the edges and cooked through. Serve as is or with ranch dressing!
