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Parmesan Zucchini Bites

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.

Course: Appetizer, Side Dish
Servings: 8
Calories: 132kcal


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


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


Calories: 132kcal | Carbohydrates: 13g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 2021mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 2mg