Spain on a Fork > All Recipes > Tapas > The Best Zucchini Recipe Ever | Crispy Zucchini Bites
All Recipes, Tapas / September 14, 2020

The Best Zucchini Recipe Ever | Crispy Zucchini Bites

Lately, we´ve been making a ton of potato recipes here Spain on a fork. Today, we´re going to change things up. I present to you Crispy Zucchini Bites. These Zucchini bites are loaded with flavors, easy to make and done in just 20 minutes.

Like seriously, these Crispy Zucchini Bites are so good, no dip is needed. The best part about this recipe? It´s all made with basic ingredients and it´s a great way to get more zucchini into your tummy.

You can serve these zucchini bites as a tapas appetizer or even as a side dish. Either way you go, the flavors will completely blow you away. Heck, my kids don´t like zucchini and they ate all these up in a flash.

TIPS & TRICKS to Make this Recipe: Cut your zucchini into rounds that are between 1/4 inch to 1/8 inch thick. This ensures the zucchini will cook through while not losing it´s texture. Make sure to fry your zucchini bites in a medium heat. That way the breadcrumbs don´t burn.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make these Crispy Zucchini Bites

5 from 4 votes

Crispy Zucchini Bites

Course Appetizer
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 1 large zucchini
  • 1/2 cup all-purpose flour 64 grams
  • 1/2 tsp baking powder 2 grams
  • 1 tsp garlic powder 3.28 grams
  • 1/2 tsp onion powder 1.16 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.20 grams
  • 1/2 cup cold water 118 ml
  • 1 cup breadcrumbs 125 grams
  • 1/2 cup sunflower oil 120 ml
  • handful finely shredded Manchego cheese
  • handful freshly chopped parsley
  • sea salt
  • black pepper


  1. Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper

  2. Add 1/2 cup all-purpose flour into a large bowl, along with 1/2 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp sweet smoked paprika, mix the dry ingredients together, then add in 1/2 cup cold water and whisk together until you get a creamy batter with no lumps

  3. Add 1 cup breadcrumbs into a separate bowl, season with a 1/4 tsp (1.5 grams) sea salt and mix together

  4. Heat a large fry pan with with medium heat and add in 1/2 cup sunflower oil

  5. While the oil is heating, coat the slices of zucchini, first into the batter and then into the breadcrumbs, making sure they are evenly coated

  6. After heating the oil for about 5 minutes, start adding the coated slices of zucchini into the pan, make sure they´re all in a single layer, cook in batches, after 75 to 90 seconds flip to cook the other side, after another 75 to 90 seconds remove them from the pan and transfer to a dish with paper towels

  7. While the zucchini bites are still hot, finely shred in some Manchego cheese over them

  8. Continue to cook your zucchini in the same method until done

  9. Once all the zucchini bites are ready, sprinkle them with freshly chopped parsley and serve at once, enjoy!

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  1. Connie

    5 stars
    I’ve made this recipe many times, and I’ll be making it again this evening. I’ve always had trouble getting crumbs to stick to zucchini, but this recipe solved that problem. It’s great to get super crispy results without using big pot of oil. I make half the batter recipe because I found it is enough to coat a good-sized zucchini. I use panko crumbs to make the coating extra crunchy. The cheese sprinkle is great alternative to a sauce or dip (although I normally use parmesan cheese because I always have that on hand). Thank you for this keeper of a recipe!

    05 . Apr . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      07 . Apr . 2023
  2. LeAnn

    5 stars
    These were perfectly Golden and delicious! I added just a little more water to the batter because it seemed a little thick. I completely forgot about the cheese and parsley and they were still amazing! I used to dip my zucchini in egg wash and then into the bread crumbs, but no more. This is my go-to recipe! Thank you for sharing!

    13 . Aug . 2022
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      14 . Aug . 2022
  3. Whitney Iverson

    5 stars
    Loved making this recipe. It’s easy and quick. Thank you for sharing your recipe!

    02 . Jun . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      03 . Jun . 2022
  4. Jim

    5 stars
    I don’t even like zucchini too much. BUT these made me change my mind. This recipe is one I will be saving for more batches! Very tasty, pretty easy to make as well. Thanks

    23 . Aug . 2021
    • Spain on a Fork

      I am so happy to hear that! Much love 🙂

      25 . Aug . 2021

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