Stuffed Zucchini Mini Bites

Why You’ll Love This Recipe

These mini bites are low in carbs, high in flavor, and super easy to make. They’re a great way to use up fresh zucchini and make a fantastic vegetarian option for parties, potlucks, or everyday snacking. Plus, they’re endlessly customizable—just swap in your favorite ingredients to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini
• Olive oil
• Garlic (minced)
• Breadcrumbs
• Grated Parmesan cheese
• Cream cheese or ricotta (optional for creaminess)
• Fresh herbs (like parsley or basil)
• Salt
• Black pepper
• Cherry tomatoes or red pepper (optional for topping)

Directions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice zucchini into thick rounds, about ½ inch tall. Use a spoon or melon baller to carefully scoop a small well into each slice without cutting through the bottom.
3. Brush the zucchini rounds lightly with olive oil and place them on the prepared baking sheet.
4. In a bowl, mix breadcrumbs, Parmesan, minced garlic, cream cheese or ricotta (if using), herbs, salt, and pepper until well combined.
5. Spoon the filling into each zucchini round, pressing it gently into the well.
6. Top with a small piece of cherry tomato or red pepper for extra color and flavor if desired.
7. Bake for 15–20 minutes, or until the zucchini is tender and the tops are golden brown.
8. Serve warm or at room temperature.

Servings and timing

This recipe makes about 20 mini bites, serving 4–6 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Add crumbled cooked sausage or ground turkey to the filling for a meaty option.
• Swap Parmesan for feta or goat cheese for a tangy twist.
• Use gluten-free breadcrumbs to make it gluten-free.
• Add chopped spinach, sun-dried tomatoes, or olives for extra flavor.
• Try a spicy version with chili flakes or hot sauce in the filling.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a 350°F (175°C) oven for 8–10 minutes, or until warmed through. You can also enjoy them cold or at room temperature.

FAQs

Can I make these ahead of time?

Yes, you can prep and fill the zucchini rounds ahead, then bake them when ready to serve.

How do I keep the zucchini from getting soggy?

Don’t overbake them, and make sure not to scoop out too much of the zucchini flesh.

Can I use yellow squash instead of zucchini?

Absolutely, yellow squash works just as well for this recipe.

Are stuffed zucchini bites keto-friendly?

Yes, just use a low-carb breadcrumb alternative or skip breadcrumbs altogether.

Can I freeze these?

They’re best fresh, but you can freeze them after baking. Reheat in the oven to restore texture.

What can I serve with them?

They pair well with marinara, ranch dressing, or a yogurt-based dip.

Can I grill instead of bake?

Yes, place them on a grill-safe tray and cook over medium heat until tender and browned.

How thick should the zucchini slices be?

About ½ inch thick—thick enough to hold filling without collapsing.

Can I use shredded zucchini in the filling?

Yes, squeeze out the moisture before mixing it in to avoid soggy bites.

What herbs work best?

Parsley, basil, thyme, and oregano all complement the flavors beautifully.

Conclusion

Stuffed zucchini mini bites are a flavorful, healthy, and customizable snack that’s perfect for any occasion. Whether you serve them as a party appetizer or a light side dish, these mini bites are sure to impress with their fresh ingredients and savory filling. Give them a try and enjoy every delicious bite.

Stuffed Zucchini Mini Bites

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Stuffed zucchini mini bites are tender zucchini rounds filled with a savory cheese and herb mixture, then baked until golden. These bite-sized, healthy appetizers are packed with flavor and perfect for parties, potlucks, or light snacking.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 20 mini bites (serves 4–6)
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 2 medium zucchini
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons cream cheese or ricotta (optional)
• 1 tablespoon chopped fresh herbs (parsley or basil)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 cherry tomatoes or 1/4 red bell pepper, chopped (optional, for topping)

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Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice zucchini into ½-inch thick rounds. Scoop out a shallow well in each round without cutting through the bottom.
3. Lightly brush zucchini rounds with olive oil and place on the baking sheet.
4. In a bowl, mix breadcrumbs, Parmesan, garlic, cream cheese or ricotta (if using), herbs, salt, and pepper.
5. Spoon filling into the zucchini wells, pressing gently.
6. Top with a small piece of cherry tomato or red pepper if using.
7. Bake for 15–20 minutes, until zucchini is tender and tops are golden.
8. Serve warm or at room temperature.

Notes

• Don’t scoop too deep or the zucchini rounds may collapse while baking.
• Use gluten-free breadcrumbs for a gluten-free version.
• Customize with meats, different cheeses, or veggies for extra variety.
• Serve with marinara, ranch, or a yogurt dip.
• Reheat in the oven to keep them crisp.

Nutrition

• Serving Size: 4–5 bites
• Calories: 90
• Sugar: 2g
• Sodium: 170mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 10mg