Baked Zucchini Potato Bites
Golden, crispy, and full of savory flavor, these Baked Zucchini Potato Bites are the kind of snack that disappears fast — crispy on the outside, soft and cheesy inside, and packed with vegetables that even picky eaters will love.
They combine shredded zucchini and potatoes with Parmesan cheese, garlic, and herbs, all baked into bite-sized muffins that are both wholesome and delicious. Each one bakes up with crispy edges and a tender, flavorful center that makes them irresistible straight from the oven. They’re perfect as a light appetizer, a side for dinner, or even a make-ahead snack for busy afternoons.
This recipe keeps things simple — no frying, no mess, and no need for fancy ingredients. With a few pantry staples and about half an hour, you’ll have a batch of savory veggie bites that everyone will reach for.
Ingredients for Baked Zucchini Potato Bites
Every ingredient plays a role in giving these bites their perfect balance of flavor, crispness, and texture.
- Zucchini – Brings moisture, mild flavor, and a tender bite. Make sure to squeeze it well for crisp results.
- Potatoes – Add body, crispiness, and that comforting, starchy texture.
- Onion – Optional, but adds depth and sweetness that complements the vegetables beautifully.
- Eggs – Bind everything together so the muffins hold their shape.
- Parmesan cheese – Provides salty, nutty richness and helps the edges crisp.
- Breadcrumbs – Give structure and extra crunch; panko works especially well.
- Garlic – Adds a punch of savory flavor that brings the whole mix together.
- Salt and black pepper – Essential for balance and seasoning.
- Oregano or Italian seasoning – Adds an herby note that enhances the flavor without overpowering.
- Olive oil – Keeps the bites golden and helps them crisp in the oven.
How to Make Baked Zucchini Potato Bites
STEP 1 – Prep the Oven and Pan
Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin with olive oil or nonstick spray. The oil not only prevents sticking but also helps crisp the bottoms as the bites bake.
STEP 2 – Grate and Drain the Vegetables
Using a box grater, shred the zucchini and potatoes. Place them in a clean kitchen towel or layers of paper towel, then squeeze out as much liquid as possible. This step is crucial — too much moisture prevents the muffins from getting that golden crust. After squeezing, you should be left with dry, fluffy shreds that will bake up beautifully crisp.
STEP 3 – Mix the Batter
In a large mixing bowl, combine the shredded zucchini and potatoes with grated onion, eggs, Parmesan, breadcrumbs, garlic, salt, pepper, and oregano. Stir until everything is evenly coated and starts to hold together. The mixture should feel moist but not wet — if it seems too loose, add a spoonful of extra breadcrumbs to firm it up.
STEP 4 – Fill the Muffin Tin
Spoon the mixture into each muffin cup, pressing it down firmly with the back of the spoon. Compacting the mixture helps it bake evenly and hold its shape once removed. You should fill each cup nearly to the top for nice, thick bites.
STEP 5 – Bake to Perfection
Drizzle a little olive oil over the tops of the muffins before baking to help them crisp up. Place the tin in the oven and bake for 25–30 minutes, or until the edges turn golden brown and slightly crispy. The tops should feel firm and lightly toasted when touched.
STEP 6 – Cool and Serve
Let the muffins cool in the pan for about five minutes before loosening them gently with a knife. Serve warm — they’re at their absolute best when the edges are still crunchy and the centers soft and cheesy.
Can I Use Sweet Potatoes Instead of Regular Ones?
Yes, sweet potatoes make a delicious variation of this recipe. They’ll add a subtle sweetness and a slightly softer texture, which pairs beautifully with the Parmesan and garlic. Just remember that sweet potatoes release a bit more moisture, so squeezing them dry before mixing is still important.
How Do I Make Them Extra Crispy?
For extra crunch, squeeze the zucchini and potatoes really well, bake on the lower rack of your oven, and let them sit in the muffin tin for a few extra minutes after baking. You can also sprinkle a touch more Parmesan on top before baking for added golden crispness. If you love super crispy edges, try running them under the broiler for a minute or two at the end.
Can I Make These Ahead of Time?
Definitely. You can prepare the mixture and refrigerate it for up to a day before baking. Once baked, the bites reheat wonderfully in the oven or air fryer, restoring their crisp edges. They’re also freezer-friendly — just bake, cool completely, and store in a sealed bag or container. To reheat from frozen, pop them in a 375°F (190°C) oven for about 10 minutes until hot and crisp again.
Helpful Tips
- Squeeze thoroughly: Moisture is the biggest enemy of crispness, so don’t skip drying the vegetables.
- Use a muffin liner if needed: For easy removal, line your muffin tin with silicone liners or parchment cups.
- Add cheese variety: Try mixing in shredded mozzarella or sharp cheddar for a cheesier twist.
Serving Ideas for Baked Zucchini Potato Bites
These savory muffins are perfect for dipping and pairing. Serve them with ranch dressing, spicy aioli, or marinara sauce for a fun appetizer. As a side dish, they go great with grilled chicken, steak, or even scrambled eggs at brunch. They’re also a hit on snack boards or packed into lunchboxes for a quick, veggie-packed bite.
Storage & Reheating
Keep any leftovers in an airtight container in the refrigerator for up to three days. To reheat, bake in a 375°F (190°C) oven for 6–8 minutes or air-fry at 360°F (180°C) for about five minutes until crisp again. Avoid microwaving, as it softens the texture. For longer storage, freeze in a single layer, then transfer to a freezer bag. They reheat beautifully, staying crispy outside and soft inside — just as they should be.
Baked Zucchini Potato Bites
Ingredients
- About 2 tablespoons of extra virgin olive oil with more reserved for preparing the muffin pan
- Approximately 2 cups of coarsely grated zucchini from 2 medium-sized pieces
- Two large whole eggs lightly whisked
- Half a teaspoon of dried oregano or a similar Italian herb blend
- One finely grated small onion optional, for depth of flavor
- Two cloves of garlic finely minced
- Roughly 2 cups of shredded white or yellow potatoes from 2 medium potatoes
- Half a teaspoon of ground black pepper
- Half a cup of dry breadcrumbs plain or panko style
- One teaspoon of fine sea salt
- ½ cup of finely grated Parmesan cheese
Instructions
- Set your oven to 400°F (200°C) and lightly coat a 12-slot muffin tray with olive oil or a nonstick spray.
- Using a coarse grater, shred both the zucchini and potatoes. Transfer to a clean towel and wring out as much moisture as possible. This step is essential to achieve a crisp texture.
- In a sizable mixing bowl, combine the drained zucchini and potatoes with the grated onion, whisked eggs, Parmesan, breadcrumbs, minced garlic, salt, pepper, and oregano. Mix until the ingredients are well incorporated and evenly distributed.
- Spoon the prepared mixture into each muffin cup, pressing down firmly with the back of the spoon to compact the filling.
- Drizzle a small amount of olive oil over the tops of each portion. Bake in the preheated oven for 25 to 30 minutes, or until the tops are deeply golden and edges appear crisp.
- Allow the bites to rest in the muffin tin for approximately 5 minutes before gently lifting them out. Serve while warm.