Easy Zucchini Puffs Recipe

Easy Zucchini Puffs Recipe is one of those simple treats that sneaks veggies into your day without any fuss. If you’ve ever stared at a pile of zucchini wondering what to do with it, this recipe might just become your new go-to. Trust me, these puffs are crispy, cheesy, and pretty addictive.

Why You Should Try This Easy Zucchini Puffs Recipe

Ever found yourself craving something crunchy but feeling guilty about grabbing chips? These zucchini puffs hit that spot perfectly. They’re light, packed with flavor, and sneak in some veggies without feeling like a health lecture. Plus, they come together quickly, which means less time in the kitchen and more time doing whatever you love.

Variations I’ve Tried And Loved

I like to keep things interesting by switching up the cheese or spices. Sometimes I toss in a bit of smoked paprika for a subtle kick. Other times, I swap mozzarella for feta, which gives a tangy twist that’s hard to resist. If you’re feeling adventurous, adding some chopped fresh herbs like basil or dill amps up the freshness.

Adaly Kandice

Easy Zucchini Puffs Recipe

Easy Zucchini Puffs are a delicious and healthy appetizer perfect for parties or a light snack.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 150

Ingredients

  

• 2 cups grated zucchini
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

 

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, combine grated zucchini, Parmesan cheese, flour, eggs, garlic powder, salt, and pepper. Mix until well combined.
3. Using a tablespoon, drop spoonfuls of the mixture onto the prepared baking sheet, flattening each slightly.
4. Brush the tops with olive oil.
5. Bake for 18-20 minutes or until golden brown and puffed.
6. Remove from oven and let cool slightly before serving.

Notes

Make sure to squeeze out excess moisture from the grated zucchini to avoid soggy puffs. Serve warm as an appetizer or snack.

Serving The Zucchini Puffs

I love serving these puffs with a simple dipping sauce like sour cream mixed with a bit of lemon juice and fresh herbs. They also pair well with marinara sauce if you want to keep things Italian. For a light meal, pile them on a plate with a fresh green salad or alongside grilled chicken.

Helpful Tips for Zucchini Puffs Recipe

• Don’t skip squeezing out the zucchini water. It really makes a difference in the texture.
• If you want to make these gluten-free, swap the flour for almond flour or a gluten-free blend.
• Use a non-stick skillet or a well-seasoned cast iron pan to prevent sticking.
• Keep an eye on the heat; too high and the outside burns before the inside cooks.

Leftovers and Storage

These puffs are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, pop them in a toaster oven or skillet to bring back that crispy edge. Microwaving makes them soggy, and nobody wants that.

Common Mistakes to Avoid

• Forgetting to drain the zucchini properly. That’s the quickest way to end up with mushy puffs.
• Overcrowding the pan while frying. Give each puff some space to crisp up nicely.
• Using too much oil. A thin layer is enough; too much makes them greasy.
• Skipping the baking powder. It helps give the puffs a little lift and fluffiness.

Nutrition Facts (per serving)

• Calories: 150 kcal
• Carbohydrates: 10 g
• Protein: 8 g
• Fat: 8 g
• Fiber: 2 g
• Sugar: 3 g

If you’re looking for a snack or side that’s quick, tasty, and sneaks in some veggies, these zucchini puffs fit the bill perfectly. Give them a try and see how easily zucchini can become your new favorite ingredient.