These parmesan zucchini bites are a flavorful side dish eaten with any meal. They are flavored with paprika and garlic salt or Italian herbs. Either way, with the melted Parmesan cheese sprinkled all over these, even kids are going to ask for more.
Zucchini luckily is grown year round throughout the world and found in your local grocery store almost anytime wanted. And you are going to want because after eating or should I say devouring these Parmesan zucchini bites, you and your family are going to want them year round. They are flavored with shredded Parmesan cheese and either paprika and garlic salt or Italian herbs. Both flavoring is tasty; I made mine half and half so I could enjoy both flavors. But I might say I really, really like the paprika.
I used to think paprika spice was just a garnish. After all you use it to garnish deviled eggs, potato salad, or pasta salad. I have learned paprika has so much more to offer. It is a mildly sweet flavor and close to a red pepper flavor. What really brings its flavor out is heating the paprika or baking with the paprika. And since when used as a garnish, there is no heat involved. But now that I know better, I will be baking with paprika more often.
How to make Parmesan Zucchini Bites?
Making Parmesan zucchini bites does take some minimum prep. Put together a little assembly line as you will; little work stations, and everything will come together quickly and easily. Using low, wide bowls or plates with a little lift is best – that way there is room for fingers to dip and coat.
The first work station will be the cutting board; slice those zucchini bites about 1/4 inch thick and uniformly. Next will be the flour; coat the zucchini slices on both sides with flour. The third station will be the beaten eggs – make sure they are beaten well; dip each flour coated zucchini in the egg on both sides. After that dip the zucchini into the panko bread crumbs with the Parmesan cheese and spices mixed in. And last, set each Parmesan zucchini bite on a lined cookie sheet – it can be lined with foil or parchment paper. I also like to spray a little avocado or olive oil or each one but this is optional.
Finally it is time to bake the zucchini. Bake in the preheated 425 degree oven for 10 minutes. Remove from oven, turn each slice over, return to oven and bake for an additional 10 minutes or until the Parmesan zucchini bites are a golden brown. Remove from oven and cool for a few minutes. These are super hot if you don’t let cool for a few minutes and we don’t want any burnt mouths.
Serve shortly at baking for the best flavor and crunch. Reheating is a possibility but crispiness is lost after storing. Feel free to eat alone or enjoy with a ranch dip or aioli sauce, you will enjoy the flavor either way.
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Parmesan Zucchini Bites
Ingredients
Parmesan Zucchini Bites
- 2 1" round zucchini (10 inches long, with ends removed)
- 1/2 cup all purpose flour
- 2 large eggs (well beaten)
- 1 cup Panko bread crumbs
- 1 cup Parmesan cheese (shredded)
For the Paprika Garlic Salt Option:
- 1 TBS paprika
- 1 TBS garlic salt
For the Italian Herb Option:
- 1 TBS dried oregano
- 1 TBS dried basil
- 1 TBS garlic salt
- 1 TBS dried rosemary
Instructions
Parmesan Zucchini Bites
- Preheat oven to 425 degrees
- Line cookie sheet with foil or parchment paper
- Slice zucchini thin to 1/4 inch and uniformly
- Set up bowls, 1 with flour, 1 with eggs, 1 with panko crumbs, Parmesan cheese, and spices
- Coat 4 to 6 zucchini on both sides in flour
- Dip zucchini in eggs, coating on both sides
- Dip zucchini in panko crumbs with Parmesan cheese and spices on both sides
- Place on lined cookie sheet
- Repeat until all zucchini slices are coated
- Spray with avocado or olive oil (optional)
- Bake for 10 minutes in preheated 425 degree oven
- Remove from oven, turn each Parmesan zucchini bite over
- Return to oven, continue baking for 10 more minutes or until golden brown
- Remove from oven, cool for a few minutes
- Serve warm
Nutrition
This recipe was first published August 7, 2011, recipe and photos updated January 20, 2020.
Erin of HomeSavvyAtoZ.com says
You had me at "parmesan" and then really hit a homerun with zucchini! 🙂