Description
Crispy zucchini bites made with garlic and Parmigiano Reggiano. A simple gluten-free appetizer perfect for parties, snacks, and family meals.
Ingredients
Scale
- 2 medium zucchini, shredded
- 1 teaspoon salt
- 2 large eggs
- 2 cloves garlic, minced
- 1 cup finely grated Parmigiano Reggiano
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 2 tablespoons chopped parsley
- Cooking spray
Instructions
- Shred zucchini and sprinkle with salt.
- Let sit for 10 minutes.
- Squeeze out excess moisture thoroughly.
- Mix zucchini with eggs, garlic, cheese, seasonings, and parsley.
- Preheat oven to 425°F.
- Form tablespoon-sized mounds on a lined baking sheet.
- Bake 18 to 22 minutes until golden and crisp.
Notes
- Remove as much moisture as possible from zucchini.
- Use freshly grated Parmigiano Reggiano for best flavor.
- Reheat in oven or air fryer for maximum crispness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 145
- Sugar: 3
- Sodium: 420
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 11
- Cholesterol: 98