Olive Garden-Inspired Parmesan Zucchini Bites
Crispy baked zucchini tots inspired by Olive Garden — shredded zucchini bound with panko, Parmesan, egg and Italian seasoning, shaped into tater-tot cylinders and baked golden. Serve warm with a dipping sauce.
⏱️ Prep: 15 min🍳 Cook: 25 min🍽️ Makes 15
Nutritionper 1 zucchini bite (~25 g)›
35
Calories
2g
Protein
4g
Carbs
1g
Fat
Ingredients
| 1 1/2 cups (200 g) | shredded zucchini, lightly patted dry (about 1 1/2 medium zucchini) |
| 1 cup (60 g) | panko bread crumbs |
| 1/2 tablespoon | dry Italian seasoning |
| 1/2 cup (50 g) | shredded Parmesan cheese |
| 1 | large egg |
Instructions
- Shred the zucchini with a vegetable grater. Pat it dry with a few sheets of paper towel (about 4) — you don't need it fully dry, just moist enough that the towel is damp but no longer soaking.
- Preheat the oven to 400°F (200°C). Measure out 1 1/2 cups of the patted-dry zucchini into a large mixing bowl. Add the egg, cheese and breadcrumbs and stir until thoroughly combined.
- Take 1 tablespoon of the zucchini batter and squeeze it between your palms, compressing it (some water will release). Using both hands, shape it into a cylinder tater-tot shape. Place on a baking sheet lined with a silicone mat or parchment paper. Repeat with the remaining zucchini.
- Bake for about 15–20 minutes until the bottoms are golden brown and crispy. Flip over and bake another 5 minutes. Serve warm with a dipping sauce of your choice.