Cheesy Garlic Squash Bites
These little bites are so addicting and so yummy! They have all my favorite flavors.
If you happen to have leftovers, you can keep them in an airtight container for a few days or freeze them for up to 3 months.
Enjoy!
~Dana
Cheesy Garlic Squash Bites
Ingredients
2 cups shredded yellow squash or zucchini
1-1/2 cups Italian-flavored bread crumbs
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
2 eggs
1/2 cup chopped green onions
2 tablespoons chopped dill
1 teaspoon salt (optional)
1 teaspoon pepper, or to taste (optional)
2 teaspoons garlic powder
ranch dip for serving
Instructions
1. Grate your squash or zucchini onto a thick pile of paper towels or a clean tea towel. Squeeze as much liquid out of it as you can.
2. In a large mixing bowl, stir together the squash, bread crumbs, cheeses, eggs, onions, dill, salt and pepper until well combined.
3. Using a small cookie scoop or a spoon, form 1-inch balls and place about 1/2-inch apart on a parchment paper-lined cookie sheet. They won't spread while baking.
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| Squash bites before baking |
4. Bake in a preheated 400-degree F oven for 30 minutes, turning the balls over halfway through.
5. Remove from oven and let cool a few minutes. Serve them with ranch dip.
Notes
a. Store leftovers in an airtight container at room temperature for a day or two to help preserve the crispness.
b. May be frozen for up to 3 months.
Printable Recipe Pages
For more zucchini recipes, see
Orange Zucchini Bread with Orange Cream Cheese Frosting
Zucchini Cupcakes with Cream Cheese Frosting
copyright 2025, Dana Meier, My Olde Country Home
Dana Meier is a caterer, cookbook author, online content creator and purveyor of historic crafts in Washington state. Her first cookbook was published in 2023.My Olde Country Home cookbook series:
Vol. 1 - Olde Fashioned Christmas Desserts
Vol. 2 - Vintage Cookie Recipes
available on Amazon®





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