Baked Zucchini Bites
This zucchini bites appetizer combines Parmesan, cheddar cheese, bread crumbs, and more for a crunchy party favorite.
Finger foods are the perfect appetizers for a Christmas or Thanksgiving get-together because they allow your guests to munch without a mess. Whip up a batch of these cheesy zucchini bites to sate rumbling tummies in minutes. This cheesy and crunchy appetizer recipe can be served at just about any party and is sure to be a big hit. One of the best things about this tasty recipe is that it is actually a bit healthy, like other zucchini recipes, it provides a vegetarian option to guests.
From the Chef: Lemon aioli sauce is often paired with crab cakes, but in this case, I've paired it with baked zucchini bites for a produce-centric appetizer. This is a nice one to serve if you have any vegetarians coming over for Thanksgiving and you want to make sure they're eating something memorable.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Festive Holiday Recipes: 103 Must-Make Dishes for Thanksgiving, Christmas, and New Year’s Eve Everyone Will Love.
Preparation Time20 min
Cooking Time15 min
- 2 cups shredded zucchini
- 3/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup diced onion
- 1/4 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
- 2 garlic cloves, minced
- 1/2 teaspoon dried herbes de Provence
- 1/4 teaspoon freshly ground black pepper
- 2 chopped scallions for serving
- 1/3 cup mayonnaise
- 1 garlic clove, finely minced
- 1/2 teaspoon grated lemon zest plus 1/2 teaspoon lemon juice
- Kosher salt and freshly ground black pepper
For the zucchini bites: Preheat the oven to 400°F. Lightly coat a 24-cup mini muffin tin with cooking spray.
Put the shredded zucchini in a medium bowl and sprinkle 1/4 teaspoon of the salt on top. Let sit for 5 minutes, then place the zucchini in a clean tea towel and wring out the liquid.
In a large bowl, mix the zucchini, eggs, onion, cheddar cheese, Parmesan cheese, panko, garlic, herbes de Provence, pepper, and the remaining 1/2 teaspoon salt until well combined. Scoop the mixture into the muffin cups, filling evenly to the top of each one.
Bake for 15 to 17 minutes, until golden brown. Let cool in the muffin tin for a few minutes, then transfer to a wire rack.
For the lemon aioli: In a small bowl, mix the mayonnaise, garlic, and the lemon zest and juice until combined and season with salt and pepper. Sprinkle the scallions over the zucchini bites and serve warm with the aioli.