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A stack of baked zucchini and potato bites, served with dipping sauce.
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Baked Zucchini and Potato Bites Recipe

Here’s a healthy appetizer (or snack) for you.  Baked zucchini and potato bites!  A combination of potato pancake and grated zucchini – and baked!  Not an ounce of oil is needed for this deliciously nourishing dish!
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Appetizer
Cuisine: American
Servings: 12 pieces
Calories: 49kcal
Author: Neriz


  • Chopping board
  • Kitchen knife
  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Box grater
  • Baking tray
  • Parchment paper/Baking sheet


  • 1/2 pound potatoes (250 grams), peeled and cut into equal sizes
  • 1/2 pound zucchini (250 grams)
  • 1 medium egg, beaten
  • 1/2 lemon, grated zest
  • 1/4 cup breadcrumbs (plus 1 tablespoon for sprinkling)
  • 1/2 cup Parmigiano Reggiano, (or Parmesan)
  • 1/4 cup fresh parsley, roughly chopped
  • 1/4 cup green onions (only the white and light green parts), thinly sliced
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper


  • Start by boiling the chopped potatoes and cook until they are soft.
  • While the potatoes are boiling, start peeling and grating the zucchini.
  • Wrap the grated zucchini in a cheesecloth.
  • Squeeze to get rid of the liquid from the zucchini.
    (Note that it is easier to do this in batches.)
  • Place the squeezed zucchini in a medium-sized bowl.
  • Once the potatoes are ready, drain them and use a potato ricer to add them to the bowl.
  • Add the rest of the ingredients except 1 tablespoon of breadcrumbs.
  • Mix everything, just enough to combine.
  • Preheat the oven to 200°C (375°F).
  • Take a tablespoon of the mixture and roll it into a ball.
  • Press the ball on top of a tray lined with parchment paper.
  • Sprinkle all potato bites with breadcrumbs.
  • Place the baking tray in the oven for 30 to 35 minutes, or until they turn golden in color.
  • Transfer your baked zucchini and potato bites to plates.
  • Serve with your favorite dipping sauce!


  • Cook’s Tip #1:  Make sure you chop the potatoes in equal sizes so they will cook at the same time.
  • Cook’s Tip #2:  If you feel that the zucchini and potato mixture is too wet, add a bit more breadcrumbs.  (One more tablespoon is generally enough for me).
  • Cook’s Tip #3:  Do NOT use aluminum foil on the baking tray.  Line it with parchment paper instead; it makes it easier to remove the potato bites once they’re cooked.


Calories: 49kcal | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 189mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 1mg