Name: Zucchini Garlic Bites - Low Carb Vegetarian Recipes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 medium zucchinis, grated; 1 large egg; 1/3 cup breadcrumbs (use almond flour for low carb); 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried Italian seasoning; Olive oil spray (for baking sheet)

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I’ll be honest, zucchini was never the star of my dinner plate growing up. It usually showed up as a soggy side dish, and I gave it the side-eye. But these zucchini garlic bites changed my mind. They come out of the oven golden on the outside, tender inside, and packed with the kind of flavor that makes you forget you’re even eating vegetables. They’re bite-sized, hand-held, and honestly, dangerously easy to snack on. I once ate half the batch standing at the counter, no shame. This zucchini garlic bites recipe checks all the right boxes for me. It fits neatly into low carb zucchini recipes, and it’s one of those low carb recipes easy enough to whip up on a busy weeknight. When people ask me for Easy Low Carb Recipes, I almost always send them this way, because it really doesn’t get easier. Whether you’re after easy low carb recipes to share at a potluck or a go-to snack to keep on hand, these zucchini garlic bites are the little heroes of my kitchen. So yes, call them Low Carb Recipes if you like, but I just call them my favorite way to convince everyone in my family that veggies can taste like comfort food.

1) Key Takeaways
2) Easy Zucchini Garlic Bites Recipe
3) Ingredients for Zucchini Garlic Bites
4) How to Make Zucchini Garlic Bites
5) Tips for Making Zucchini Garlic Bites
6) Making Zucchini Garlic Bites Ahead of Time
7) Storing Leftover Zucchini Garlic Bites
8) Try these Appetizers next!
9) Zucchini Garlic Bites Recipe
10) Nutrition

1) Key Takeaways

Zucchini garlic bites are quick, easy, and tasty for both kids and adults.
They work perfectly for those looking for low carb vegetarian recipes.
They freeze well and can be reheated for a handy snack or side.
Pair them with a dip like marinara or ranch for extra flavor.

2) Easy Zucchini Garlic Bites Recipe

I know zucchini gets a bad reputation, but hear me out. When I first made these zucchini garlic bites, I didn’t expect them to disappear so quickly. The whole tray was gone in minutes, and that was before I even sat down at the table. They’re the kind of snack you keep reaching for until you realize, oops, you’ve eaten twelve.

What I love about this recipe is how it checks all the boxes for low carb vegetarian recipes without tasting like you’re making a sacrifice. They’re crispy on the edges, soft inside, and the garlic flavor shines through just enough without overwhelming you. You can pop them straight from the oven to your mouth and they still taste just as good when cooled.

For me, recipes like this prove that easy low carb recipes don’t need to feel boring. They feel special without much effort, and they can sneak vegetables into the diet of anyone who claims they don’t like them. These zucchini garlic bites are my ace up the sleeve for parties, family dinners, or just those nights when I need a quick bite.

3) Ingredients for Zucchini Garlic Bites

Zucchini: Fresh zucchini is the base of this recipe. Grate it, squeeze out the extra liquid, and you’ll have the texture you need for perfect bites. Without this step, the mixture turns soggy, so don’t skip it.

Egg: The egg works like glue. It holds the zucchini, breadcrumbs, and cheese together so your bites don’t fall apart in the oven. One large egg is enough to bind everything.

Breadcrumbs or Almond Flour: Breadcrumbs bring crunch, but almond flour is the better option if you want to keep things low carb. Both work beautifully, so go with what you have in the pantry.

Parmesan Cheese: That salty, nutty flavor comes from Parmesan. It melts into the bites and makes them feel indulgent, even though they fit right into low carb zucchini recipes.

Garlic: Two cloves, minced, bring the bold flavor. Don’t hold back here because garlic is what makes these bites sing.

Seasonings: A mix of salt, pepper, and Italian seasoning ties the recipe together. Nothing fancy, just the basics, but they bring balance to the flavor.

Olive Oil Spray: A quick spray keeps the bites from sticking to the pan and helps the edges crisp up. It’s a small detail that makes a big difference.

4) How to Make Zucchini Garlic Bites

Step 1. Preheat your oven to 400°F. Lightly spray your baking sheet with olive oil so nothing sticks and cleanup stays simple.

Step 2. Grate the zucchini and squeeze out as much liquid as you can. I use a clean towel and wring it like I’m trying to twist out every last drop. This keeps the bites from turning soggy.

Step 3. Mix the zucchini, egg, breadcrumbs or almond flour, Parmesan, garlic, salt, pepper, and Italian seasoning in a bowl. Stir until everything looks evenly combined.

Step 4. Form the mixture into small balls. Think two bites each. Line them on the sheet with a little space between so the heat can work all around.

Step 5. Bake for about 18 to 20 minutes. Flip halfway through. The bites should look golden with crisp edges and a soft middle.

Step 6. Serve right away with marinara or ranch for dipping. They taste great warm, but I’ve been known to eat them cold from the fridge, too.

5) Tips for Making Zucchini Garlic Bites

One trick I learned after a few tries is not to skip squeezing the zucchini. Without that step, the bites turn into mushy pancakes. That’s not the kind of low carb recipes easy cooks like us want.

I’ve found that almond flour gives the lightest texture. Breadcrumbs make them heartier, so choose based on your taste or dietary needs. Both versions turn out tasty, and they each deserve a spot in your kitchen.

If you want to jazz them up, add a pinch of chili flakes or swap Parmesan for sharp cheddar. Recipes like this remind me how much fun it can be to play with flavors without complicating things. That’s why they’ve earned a place in my list of Easy Low Carb Recipes.

6) Making Zucchini Garlic Bites Ahead of Time

I often make a big batch on Sunday so I’ve got snacks for the week. The bites keep their flavor even after reheating. For me, that’s the real win with recipes that fit under low carb vegetarian recipes.

If you’re baking them ahead, store the cooked bites in a sealed container in the fridge. Reheat in the oven to keep the edges crisp. The microwave works too, but the crunch goes missing.

You can even freeze them. Once cooled, place the bites in a freezer bag and pull them out when you need a quick appetizer or lunchbox filler. They warm up nicely in the oven and taste as good as fresh.

7) Storing Leftover Zucchini Garlic Bites

If you’ve got leftovers, store them in an airtight container in the fridge. They stay good for about three to four days, though mine rarely last that long.

When reheating, I like to put them back in the oven instead of the microwave. The oven brings back the crisp edges that make these bites so addictive.

If you’re short on time, microwaving still works. Add a little dip on the side and no one will complain. These bites prove that simple low carb zucchini recipes can feel comforting without much fuss.

8) Try these Appetizers next!

9) Zucchini Garlic Bites Recipe