Crispy Parmesan Zucchini Bites with Creamy Garlic Feta Dip Recipe
These Crispy Parmesan Zucchini Bites with Creamy Garlic Feta Dip are a delicious way to turn fresh zucchini into a golden, savory appetizer. A crunchy Parmesan-panko coating surrounds tender zucchini, while the homemade feta dip adds garlic, lemon, and fresh herb flavor. They're easy to bake or air-fry and pair beautifully with Mediterranean-inspired meals, salads, and sharing platters.
Ingredients
For the zucchini bites:
- 2 medium zucchini about 500 g
- ½ teaspoon salt
- 2 tablespoons 16 g cornstarch
- 1 large egg
- ½ cup 50 g panko breadcrumbs
- ½ cup 50 g finely grated Parmesan
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
For the garlic feta dip:
- ½ cup 120 g plain Greek yogurt
- ⅓ cup 50 g crumbled feta
- 1 small garlic clove finely grated
- 1 tablespoon lemon juice
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon chopped fresh dill or parsley
- Black pepper to taste
- 1 –2 teaspoons water if needed
Instructions
- Preheat the oven to 425°F (220°C). Place a wire rack over a rimmed baking sheet and lightly grease it, or line the baking sheet with parchment paper.
- Wash and dry the zucchini. Trim the ends and cut into approximately 1-inch bite-sized pieces.
- Sprinkle the zucchini with ½ teaspoon salt and let rest for 10–15 minutes. Pat thoroughly dry with a clean kitchen towel or paper towels.
- Place the cornstarch in one shallow bowl. Beat the egg in a second bowl. In a third bowl, combine the panko, Parmesan, garlic powder, oregano, paprika, and black pepper.
- Coat each zucchini piece lightly in cornstarch, dip into the beaten egg, and press into the Parmesan-panko mixture until covered on all sides.
- Arrange the coated zucchini pieces on the prepared baking rack or tray, leaving space between them. Lightly brush or spray with olive oil.
- Bake for 18–22 minutes, turning halfway if baking directly on parchment, until golden and tender.
- Meanwhile, blend the Greek yogurt, feta, garlic, lemon juice, olive oil, dill or parsley, and black pepper until creamy. Add water gradually if needed to adjust the consistency.
- Transfer the zucchini bites to a serving plate. Garnish with extra Parmesan or parsley if desired and serve warm with the garlic feta dip.