Our baked zucchini bites have a crispy crumb breading on the outside, but are perfectly cooked on the inside, making it our families' favorite way to eat zucchini.
These baked zucchini bites only take a few minutes to make, and they are so delicious.
Recipe Ingredient Notes
To make our baked zucchini bites, you need the following ingredients:
- Italian Seasoned Breadcrumbs
- Parmesan cheese (shredded or grated)
- Pepper
- Eggs
- Zucchinis
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Baked Zucchini Bites
- Preheat oven to 475℉.
- In a small bowl, combine bread crumbs, parmesan cheese and pepper.
- In a separate bowl, whisk together eggs.
- Dip zucchini slices into the eggs then coat in the breadcrumb mixture.
- Place coated zucchini slices on the greased baking sheet.
- Bake for 5 minutes, remove from oven and turn over each slice.
- Return to the oven for another 5-10 minutes or until browned and crispy.
Recipe Notes
- The thinner you slice your zucchini, the crispier they will cook.
- You can use freshly shredded Parmesan cheese or the powdered grated Parmesan cheese – either will work. I have found that the powdered kind will usually stick to the zucchini better.
- We love to dip these bites in ranch dressing, but they are delicious without dip as well.
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Baked Zucchini Bites Recipe
Our baked zucchini bites have a crispy crumb breading on the outside, but are perfectly cooked on the inside, making it our families' favorite way to eat zucchini.
Serving servings
Ingredients
- ½ cup Italian Seasoned Breadcrumbs
- ½ cup shredded Parmesan cheese
- ⅛ teaspoon pepper
- 2 eggs
- 2 zucchini, sliced
Instructions
- Preheat oven to 475℉.
- In a small bowl, combine bread crumbs, parmesan cheese and pepper.
- In a separate bowl, whisk together eggs.
- Dip zucchini slices into the eggs then coat in the breadcrumb mixture.
- Place coated zucchini slices on the greased baking sheet.
- Bake for 5 minutes, remove from oven and turn over each slice.
- Return to the oven for another 5-10 minutes or until browned and crispy.
Notes
- The thinner you slice your zucchini, the crispier they will cook.
- You can use freshly shredded Parmesan cheese or the powdered grated Parmesan cheese – either will work. I have found that the powdered kind will usually stick to the zucchini better.
- We love to dip these bites in ranch dressing, but they are delicious without dip as well.
Nutrition
Calories: 103 kcal · Carbohydrates: 9 g · Protein: 7 g · Fat: 4 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 60 mg · Sodium: 293 mg · Potassium: 222 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 294 IU · Vitamin C: 12 mg · Calcium: 136 mg · Iron: 1 mg
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