This recipe for Baked Zucchini Bites only requires three ingredients and is ready in under 25 minutes! These bites are crunchy on the outside and soft on the inside and make a yummy and healthy side or snack!
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Why you'll love this recipe
These bites are a healthier alternative to the classic side dishes (like mozzarella sticks and jalapeno poppers). These zucchini bites come out so crispy and delicious that you wouldn't even believe that they weren't deep fried! They're perfectly crisp on the outside and tender on the inside.
I love making these when I want a BIG snack. Instead of polishing off a whole bag of chips, I'll polish off a whole zucchini! They're crispy and saucy- two of my favorite things!
This is one of my favorite recipes to use up garden fresh zucchini. Once they start, they just don't stop!
If you love yummy baked snacks, check out my Baked Jalapeño Poppers!
Ingredients
These tender and crisp bites require only three ingredients:
- Zucchini. Select fresh zucchinis that are firm and have smooth, shiny skin. Zucchinis with the best flavor and texture are about 6 to 8 inches long.
- Gluten-free panko. Gives the slices a crispy and crunchy texture.
- Italian seasoning. This blend of herbs and spices adds a savory and aromatic flavor to this yummy snack.
- Eggs. Two large eggs are whisked together and used as a binding agent to stick the panko to the slices.
- Dipping sauce. Try marinara, ranch, or garlic aioli.
Step-by-step instructions
Begin this recipe by preheating your oven to 425 degrees F.
Wash the zucchinis and slice them into ¼ to ⅓-inch rounds (try using a mandoline for perfect slices!). The thicker they are, the more time they will need to bake and it could run the risk of burning the panko. We like to keep them thin!
Next, set up the dipping station. Gluten-free panko and Italian seasoning in one bowl, and beaten eggs into another bowl. Dip the zucchini rounds into the eggs, let the excess runoff, and press the rounds into the panko.
Zucchini > Eggs > Panko
Place the coated rounds onto a baking tray lined with parchment paper. I use parchment paper to avoid using any unnecessary oil.
Bake the zucchini bites at 425 degrees for 10 to 12, or until golden brown. Flip the bites and bake for an additional 5 to 10 minutes.
Substitutions
Don't have panko on hand? That's okay! You can also use gluten-free breadcrumbs. They might not be as crispy, but they'll still be delicious!
Tips & tricks
Slice the zucchini thin. I like to shoot for ¼ to ⅓-inch rounds when I make this recipe. If the zucchini slices are too thin, they can overcook. If they're too thick, they can get soggy.
Firmly press the slices. Press the panko onto the zucchini slices firmly, making sure that the coating sticks well.
Use parchment paper. Use parchment paper or a silicone baking mat to keep the breaded slices from sticking to the baking sheet.
Dip it up! Dip your golden coins in yummy sauces like savory marinara and ranch dressing. My personal favorite dipping sauce for this recipe has got to be garlic aioli!
Recommend tools
- Half Sheet Pan. Fit all of your zucchini slices on one giant cookie sheet! I love my half sheet pans and I use them for tons of recipes.
- Mandoline. Get perfect slices every time!
Storing
After your bites have cooled completely, place them in an airtight container and store them in the refrigerator for up to 3 days.
Reheating
To reheat your leftover panko-crusted zucchini coins, place them on a parchment paper-lined baking sheet. Bake them at 350 degrees for 5 to 10 minutes, or until heated and crispy.
I don't suggest using the microwave to reheat leftovers.
More yummy snacks
- Everything Bagel Cream Cheese Stuffed Peppers
- Fresh Restaurant Style Salsa
- Gluten-Free Baked Jalapeno Poppers
- Peanut Butter Fruit Dip
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Recipe
Baked Zucchini Bites
Ingredients
- 2 medium-sized zucchini
- 1 ½ cups gluten free panko
- ½ teaspoon Italian seasoning
- 2 eggs beaten
- salt and pepper to taste
Instructions
- Preheat the oven to 425° F. Line a baking tray with parchment paper and set aside.
- Slice zucchini into ⅓ to ¼ inch slices. Put beaten eggs into one bowl and Italian panko and Italian seasoning in another bowl.
- First dip the zucchini slices into the beaten eggs and then coat them in Italian panko. Repeat with all the zucchini slices.
- Place the coated zucchini onto the baking tray and arrange them so they're not touching each other.
- Bake the zucchini bites at 425 degrees for 10 to 12, or until golden brown. Flip the bites and bake for an additional 5 to 10 minutes.
- Season with salt and pepper.
Nutrition
Nutritional Disclaimer
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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