These Baked Zucchini Bites are a flavorful, vegetable-forward appetizer that’s perfect for entertaining. Crispy on the outside and tender on the inside, they’re paired with a bright lemon aioli that adds a fresh, zesty contrast. They’re an excellent option for vegetarian guests and make a memorable addition to any holiday or party spread.

Why You’ll Love This Recipe :

• Crispy, savory, and packed with flavor

• Great vegetarian appetizer option

• Easy to make in a mini muffin tin

• Perfect for holidays and gatherings

Equipment :

• 24-cup mini muffin tin

• Medium mixing bowl

• Large mixing bowl

• Small mixing bowl

• Clean kitchen towel

• Whisk or spoon

• Measuring cups and spoons

• Wire cooling rack

• Oven

Ingredients :

Zucchini Bites

• 2 cups shredded zucchini

• 3/4 teaspoon kosher salt, divided

• 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 1/2 teaspoons dried herbes de Provence

• 1/4 teaspoon freshly ground black pepper

• 2 scallions, chopped (for serving)

Lemon Aioli

• 1/3 cup mayonnaise

• 1 garlic clove, finely minced

• 1/2 teaspoon lemon zest

• 1/2 teaspoon fresh lemon juice

• Kosher salt and freshly ground black pepper, to taste

Instructions :

1. Preheat the oven to 400°F and lightly grease a 24-cup mini muffin tin with cooking spray.

2. Place the shredded zucchini in a medium bowl and sprinkle with 1/4 teaspoon of the salt. Let sit for 5 minutes.

3. Transfer the zucchini to a clean kitchen towel and squeeze out as much liquid as possible.

4. In a large bowl, combine the drained zucchini, eggs, onion, cheddar cheese, Parmesan cheese, panko, garlic, herbes de Provence, black pepper, and remaining salt. Mix until well combined.

5. Scoop the mixture evenly into the muffin cups, filling each to the top.

6. Bake for 15–17 minutes, until golden brown.

7. Let cool briefly in the pan, then transfer to a wire rack.

8. In a small bowl, stir together the mayonnaise, garlic, lemon zest, and lemon juice. Season with salt and pepper.

9. Sprinkle the zucchini bites with chopped scallions and serve warm with the lemon aioli.

Tips & Notes :

• Be sure to squeeze out as much moisture as possible from the zucchini.

• Use freshly grated cheese for the best texture.

• These bites are best served warm and fresh from the oven.

Storage & Make-Ahead :

• Make-Ahead: Prepare the mixture up to 1 day ahead and refrigerate before baking.

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze baked bites for up to 2 months.

• Reheat: Warm in the oven or air fryer until crisp.

Serving Suggestions :

• Serve as a vegetarian appetizer or snack

• Pair with other holiday appetizers

• Add to a party platter with dipping sauces

Frequently Asked Questions

Q1: Can I make these zucchini bites ahead of time?
A1: Yes, bake them ahead and reheat before serving.

Q2: How do I keep them from getting soggy?
A2: Thoroughly draining the zucchini is key to a crisp texture.

Q3: Can I use another cheese?
A3: Yes, mozzarella or Monterey Jack work well.