Cheesy Gluten-Free Zucchini Bites

Okay, buckle up, friends! We're diving into the delicious world of gluten-free snacking, and let me tell you, it doesn't have to be a land of cardboard and sadness. Nope, not on my watch! Today, I'm sharing one of my absolute GO-TO's: Cheesy Gluten-Free Zucchini Bites. I swear, even people who claim to hate zucchini are going to be sneaking these off the plate.

Now, I know what you might be thinking: "Gluten-free… zucchini… are we sure this is going to be good?" Trust me. This isn't just good – it's the kind of good that has you making double batches and telling all your friends. You know, the "hide-them-so-nobody-else-eats-them" kind of good. The secret? A whole lotta cheese, a touch of herb magic, and a baking method that makes them irresistibly crisp on the outside and tender in the middle. Seriously, I first made these when I had a sudden craving for comfort food, but wanted to keep things on the healthier side. These checked all the boxes, and then some!

Golden, cheesy gluten-free zucchini bites on a baking sheet and cutting board.

Ingredients: Your Treasure Chest of Flavor

2 medium zucchinis, grated (about 2 cups, packed) – Don't worry about finely grating it; a medium grate is perfect! If they're particularly watery, you might want to squeeze out some of the excess moisture with a cheesecloth or clean dish towel.
1 cup gluten-free all-purpose flour blend – I love the Bob's Red Mill 1-to-1 blend but go with your usual favorite. If you want these extra fluffy you can use tapioca flour.
½ cup grated Parmesan cheese – The real stuff, if you can swing it! Skip the pre-shredded if possible for a better melt and flavor.
½ cup shredded mozzarella cheese – Feel free to experiment with different cheeses; cheddar or pepper jack would also be delicious substitutes!
2 large eggs, lightly beaten – They're your binding agents, keepin' everything together.
2 cloves garlic, minced – A must for that awesome savory flavor. You can use garlic powder in a pinch but fresh is best!
1 tablespoon fresh Italian herbs blend (such as basil, oregano, parsley), finely chopped – Dried will work fine here, too, use around 1 teaspoon of the dry blend.
½ teaspoon salt – Adjust to your taste, some cheeses are saltier than others.
¼ teaspoon black pepper – Freshly cracked adds a nice kick
2 tablespoons olive oil – Essential for that crisp bottom and baking!

Instructions: The Road to Zucchini Bite Bliss

Preheat & Prep: First things first, let's get that oven fired up to 400°F (200°C). While it's warming up, you can lightly grease a large baking sheet or line it with parchment paper. I personally love my silicone baking sheet for this, they are amazing and prevent sticking!
Grate & Drain (If needed): Now, get your zucchinis grated. Once grated, if they're really juicy, place them in a clean kitchen towel or cheesecloth, gather the ends, and give them a gentle squeeze to remove excess moisture. This prevents the bites from getting soggy.
Mix It Up: Grab a large bowl and toss in your grated zucchini, the gluten-free flour, your Parmesan, mozzarella, the beaten eggs, minced garlic, the mix of fresh herbs, salt, and pepper. Mix it all together until everything is nicely combined.
Form the Bites: Using a spoon or a small cookie scoop, scoop out about 1-2 tablespoons of the mixture and place them on your prepared baking sheet. You don't need to be perfect, they will come into shape in the oven.
Bake to Golden Perfection: Drizzle the 2 tablespoons of olive oil evenly over the bites. This is what will get you extra crispy edges. Pop the baking sheet into the preheated oven and let them bake for about 20-25 minutes, or until the sides are golden brown and the cheese is bubbling and melted. Remember, ovens vary a bit, so keep an eye on them to find your perfect time!
Cool and Enjoy: Once golden and gorgeous, take them out of the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps to stop the moisture from collecting at the bottom and making them soggy. (This is the hardest part, I swear). Serve them immediately warm, but they're equally delicious at room temperature.

Tips & Tricks: Your Path to Zucchini Bite Mastery

Cheese Lovers Delight: Feel free to play around with the cheese options here! Try adding some crumbled feta or goat cheese for a bit of tang. A little goes a long way here.
Spice It Up: Got a hankering for some heat? Add a pinch of red pepper flakes to the mix for a spicy little kick- you'll only need a little!
Veggie Variety: Not a zucchini fan? Try substituting with grated yellow squash or even finely chopped broccoli for a different flavor profile!
Make-Ahead Magic: These little bites are totally make-ahead friendly! You can mix everything up the night before and store the mixture in the fridge. Be sure to drain off any excess water before baking.
Dipping is a Must: Serve these with your favorite dipping sauce! Marinara, Greek yogurt-based dips, or even a little pesto would be fab. Or, try a little bit of homemade ranch dressing.
Air Fryer Option: For an even quicker option, try baking these in your air fryer at 375°F (190°C) for around 12-15 minutes, flipping halfway through for even browning!

4.5⭐️⭐️⭐️⭐️⭐️

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