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Home > Recipes > Sides

Gluten-Free Baked Zucchini Bites

Published: October 11, 2021 • Updated: Mar 22, 2023 • This post may contain affiliate links.

gluten-free

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!

Healthy baked zucchini bites on a plate  shown with a bowl of marinara.
Jump to:
  • Why you'll love this recipe
  • Ingredients
  • Step-by-step instructions
  • Substitutions
  • Tips & tricks
  • Recommend tools
  • Storing
  • Reheating
  • More yummy snacks
  • Recipe

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.
ingredients needed for this recipe: zucchini, italian panko, and eggs.

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!

Sliced zucchini shown on a cutting board with a Misen chef's knife.

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

breading station: bowl of italian panko, bowl of beaten eggs, zucchini slices on cutting board, dipped zucchini on parchment paper lined baking sheet.

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!
Closeup of oven baked zucchini bites with a bowl of marinara for dipping.

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
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, healthy side or snack!
4.8 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer
Cuisine American
Servings 4
Calories 152 kcal

Equipment

  • half sheet pan
  • silicone baking mat
  • mandoline

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

Calories: 152kcalCarbohydrates: 24.2gProtein: 7.3g
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.

Keyword crispy, fresh, quick & easy, vegetables
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Hi, I'm Ashleigh and I'm passionate about creating healthy, flavorful dishes using fresh, seasonal ingredients.

As a recipe developer, food blogger, and avid cook, my goal is to inspire you to cook wholesome meals that are both simple and vibrant. Our recipes are designed to be accessible to all levels of home cooks and are so delicious that you'll want to make them again and again.

As an Iowa native, I love to incorporate local, in-season ingredients into my gluten-free recipes. So come join me on a culinary journey that celebrates the joys of food and a healthier lifestyle!

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