Little zucchini tots packed with fresh herbs and garlic. These zucchini garlic and herb bites are crisp outside, tender inside, and delicious dipped in warm marinara. About 16 calories per ball.
Summer is herb season here in Ohio, and I’m always looking for lighter ways to use a bumper crop of basil, chives, parsley, and oregano. These zucchini garlic and herb bites were the perfect, fresh appetizer for a recent Father’s Day dinner. They’re lower in calories, full of flavor, and a great complement to heartier mains like ribs and roasted potatoes.
We served these while the barbecue and sides were cooking, and they disappeared fast — even faster than the marinated cheese I usually offer. The bites are crunchy on the outside and soft inside, bursting with garlic and herb flavor, and they pair perfectly with a warmed marinara sauce.
Before the recipe, a quick moment to admire the fresh basil — it really does make these bites sing.
ZUCCHINI GARLIC AND HERB BITES
16 calories per bite
I love experimenting with zucchini. Zoodles are a favorite, but these little bites are a new staple — like tater tots with a fresh, lighter twist.
Here are a few quick tips for choosing and storing zucchini so your bites turn out their best.
Choosing zucchini
- Select zucchini about 6–8 inches long and relatively slim for the best texture.
- Look for firm, heavy-for-size squash with smooth, shiny dark green skin and uniform color. Avoid blemishes, soft spots, or shriveling.
Storing zucchini
- Keep unwashed zucchini whole in a breathable plastic or paper bag in the refrigerator crisper for up to five days.
- Leave part of the bag open to allow air circulation and help prevent premature softening.
Tip: If you want more seasonal produce tips and recipe ideas, check your favorite seasonal produce guides for details on choosing garlic and fresh herbs.
How to make these bites
Start by grating about 1½ medium zucchini on a box grater into a clean kitchen towel. Squeeze the towel tightly to remove as much moisture as possible — drying the zucchini well is key to getting a crisp exterior. Measure out about 1 cup of the drained grated zucchini and place it in a large mixing bowl.
Grate 1 clove of garlic and add it to the zucchini. Finely chop 2 tablespoons fresh chives, 1 tablespoon fresh parsley, 1 teaspoon fresh basil, and 1 teaspoon fresh oregano and mix them in.
Add 1 egg, 1/3 cup breadcrumbs, and 1/4 cup grated asiago or parmesan cheese. Season with salt and pepper to taste and mix until everything is evenly combined.
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly spray with cooking spray.
Scoop the mixture into roughly 1-inch balls and place them on the prepared baking sheet. The mixture makes about 20 bites. Bake for 15–18 minutes, turning once halfway through, until the bites are lightly browned and crisp on the outside.
Serve warm with a side of heated marinara sauce for dipping.
If you’d like other ways to use zucchini, try recipes like hibachi-style shrimp and veggies or a chilled zoodle pasta salad for lighter weeknight options.
Recipe Details
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: about 20 balls
- Category: Appetizer
- Method: Baked
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- 1 cup zucchini, grated and drained well (about 1½ medium zucchini)
- 1 clove garlic, grated
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
- 1 egg
- ⅓ cup breadcrumbs
- ¼ cup asiago cheese (or parmesan), grated
- Salt and pepper to taste
Instructions
- Grate about 1½ medium zucchini into a clean kitchen towel. Squeeze out as much water as possible and measure about 1 cup of drained zucchini. Place in a large bowl.
- Grate 1 clove garlic and add to the zucchini.
- Add chopped chives, parsley, basil, and oregano.
- Mix in the egg, breadcrumbs, and grated cheese. Season with salt and pepper and combine thoroughly.
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and spray with cooking oil.
- Spoon the mixture into 1-inch balls and arrange on the baking sheet (about 20 balls).
- Bake 15–18 minutes, turning once, until lightly browned and crisp.
- Serve warm with marinara for dipping.
Notes
Removing as much water as possible from the grated zucchini is essential to prevent soggy bites and ensure a crisp finish.
Refer to the selection and storage tips above for the best results with your zucchini and herbs.
Recipe adapted from Grow a Good Life.
Did you make these? Share your feedback and any tweaks you tried — I’d love to hear how they turned out for you.