Little zucchini tots packed with fresh herbs and savory garlic. These zucchini garlic and herb bites are crispy outside, tender inside, and delicious dipped in warm marinara. About 16 calories per ball.
Fresh herbs are thriving right now, and I wanted a lighter way to showcase them. I found this zucchini garlic and herb bites recipe and thought it would make a perfect appetizer for our Father’s Day dinner. While the main dishes that day were richer, these bites offered a healthier, crowd-pleasing option — and they disappeared fast. Crispy on the outside, soft on the inside, and full of bright herb flavor, they pair perfectly with warmed marinara (store-bought works great).
Before the recipe, a quick moment to admire the herbs — especially that happy basil! 
ZUCCHINI GARLIC AND HERB BITES
16 calories per bite
I love transforming zucchini into different dishes. If you enjoy zoodles, you’ll appreciate these little bites — they’re like healthier tater tots made from zucchini. Here are a few selection and storage tips before you start.
WHAT TO LOOK FOR WHEN SELECTING ZUCCHINI
- Pick zucchini about 6–8 inches long and on the thinner side.
- Choose specimens that feel heavy for their size with smooth, dark green, glossy skin and firm, green ends.
- Avoid zucchini with blemishes, bruises, soft spots, or shriveling.
HOW TO STORE ZUCCHINI
- Keep unwashed, whole zucchini in a breathable plastic or paper bag in the crisper drawer of the refrigerator for up to five days.
- Leave one end of the bag open to allow airflow and slow aging.
Tip: For more seasonal produce selection and storage guidance, refer to seasonal produce guides and recipe resources from trusted food bloggers.
HOW TO MAKE THESE BITS
Start by grating about 1½ medium zucchini with a box grater onto a clean kitchen towel. Squeeze the towel tightly to remove as much water as possible, then measure out about 1 cup of the drained zucchini and transfer it to a large mixing bowl.
Grate one clove of garlic and add it to the zucchini.
Chop and add fresh herbs: 2 tablespoons chives, 1 tablespoon parsley, 1 teaspoon basil, and 1 teaspoon oregano. Then add 1 egg, ⅓ cup breadcrumbs, ¼ cup Asiago or Parmesan cheese, and salt and pepper to taste. Mix thoroughly until well combined.
Preheat the oven to 400°F (200°C). Line a baking sheet with foil and lightly spray with cooking spray.
Spoon the mixture into roughly 1-inch balls and place them on the prepared baking sheet. This recipe yields about 20 bites. Bake for 15–18 minutes, turning once halfway through, until the tops and edges are lightly browned and the bites hold together.
Serve warm with a side of warmed marinara sauce for dipping.
If you want more zucchini ideas, try recipes like Hibachi Shrimp and Veggies or a Zoodle Pasta Salad for different ways to enjoy summer squash.
Recipe details
- Yield: about 20 balls
- Prep time: 10 minutes
- Cook time: 15–18 minutes
- Total time: ~28 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Italian
- Diet: Low calorie
Ingredients
- 1 cup zucchini, grated and drained well (about 1.5 medium zucchini)
- 1 clove garlic, grated
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh basil, chopped
- 1 tsp fresh oregano, chopped
- 1 egg
- ⅓ cup breadcrumbs
- ¼ cup Asiago or Parmesan cheese
- Salt and pepper, to taste
Instructions
- Grate 1½ medium zucchini into a clean kitchen towel. Squeeze out as much liquid as possible and measure about 1 cup of drained zucchini. Place in a large bowl.
- Grate 1 clove garlic and add to the zucchini.
- Chop and add 2 tablespoons chives, 1 tablespoon parsley, 1 teaspoon basil, and 1 teaspoon oregano.
- Add 1 egg, ⅓ cup breadcrumbs, ¼ cup Asiago or Parmesan, and salt and pepper. Mix well.
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and spray lightly with cooking spray.
- Spoon mixture into approximately 1-inch balls and arrange on the baking sheet. Recipe makes about 20 balls.
- Bake 15–18 minutes, turning once halfway, until lightly browned and set.
- Serve warm with marinara for dipping. Enjoy!
Notes
Removing as much moisture as possible from the zucchini is essential to achieve a crispy exterior and avoid sogginess.
Refer to the selection and storage tips above for the best results with vegetables and herbs used in this recipe.