Ingredients

For the zucchini:

  • 2 large zucchini
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 1 tablespoon olive oil

For the filling:

  • 1 cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 egg
  • 2 tablespoons finely chopped fresh parsley
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • Pinch of salt

For the crispy topping:

  • ½ cup shredded mozzarella
  • 2 tablespoons Parmesan cheese
  • ½ teaspoon Italian seasoning

👩‍🍳 Instructions

1. Prepare the zucchini

Wash and dry the zucchini. Cut them into thick, round slices, approximately ½ inch (1–1.5 cm) thick.

You will need pairs of similar-sized slices to form the little zucchini sandwiches.

2. Remove excess moisture

Place the zucchini slices on a plate or baking sheet and sprinkle lightly with salt. Let them sit for 10–15 minutes.

Pat them thoroughly with paper towels. This step is important because zucchini contains a lot of water, and removing some moisture helps the finished bites become less soggy.

3. Prepare the cheese filling

In a bowl, combine:

  • Mozzarella
  • Cheddar
  • Parmesan
  • Egg
  • Parsley
  • Garlic powder
  • Black pepper
  • A small pinch of salt

Mix until you have a thick, evenly combined filling.

4. Assemble the zucchini sandwiches

Take one zucchini slice and place approximately 1 tablespoon of the cheese mixture in the center.

Place another zucchini slice on top and gently press together.

Repeat with the remaining zucchini slices and filling.

5. Arrange for baking

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper and lightly brush it with olive oil.

Arrange the zucchini sandwiches in a single layer, leaving a little space between each one.

Brush or lightly spray the tops with olive oil.

6. Add the cheesy topping

Mix the additional mozzarella and Parmesan with the Italian seasoning.

Sprinkle a little of the cheese mixture over each zucchini sandwich.

7. Bake

Bake for approximately 20–25 minutes, or until the zucchini is tender and the cheese is melted and beautifully golden brown.

For an extra-golden top, switch the oven to broil/grill for 1–2 minutes at the end. Watch carefully so the cheese doesn’t burn.

8. Cool and serve

Allow the zucchini bites to rest for 5 minutes before serving. The cheese filling will firm up slightly, making them easier to pick up.