Mozzarella Stuffed Zucchini Bites


Mozzarella Stuffed Zucchini Bites

If you’ve spent some time on this blog, you know that I have an obsession with mozzarella. If you have no idea what I am talking about check out my recipe for Baked Mozzarella, to see the dish that started it all. With that said, while I was in the kitchen last week writing some recipes down, my mind started to drift, I got a little hungry and I realized I needed a snack. Of course mozzarella sounded great and I knew I had some fresh vacuum packed mozzarella in the fridge and I also had a zucchini, so I thought I would experiment. What were my results? Imagine biting into a crisp zucchini bite to reveal, hot, melted mozzarella cheese. Doesn’t experimenting sound delicious?

There are a couple of really nice things about this snack. First, the coating of freshly shredded Parmesan cheese and panko bread crumbs crisps up nicely in the oven so you don’t have to fry them. Second, you can prepare a little plate for yourself or a huge plate for you and some friends.

  • Makes 16
  • Prep time:
  • Cook time:


  • 2 large zucchini, cut into 3/4 inch slices
  • about 1/3 cup pieces mozzarella (You don't have to be precise here, I just tore pieces off of my ball of mozzarella)
  • 1 egg, beaten
  • 1/3 cup panko bread crumbs
  • 1/4 cup freshly shredded Parmesan cheese
  • salt and pepper
  • Olive oil for drizzling
  • non stick spray


  1. Preheat oven to 400 degrees.
  2. Using the top of a vegetable peeler, carve out a small hole in the zucchini slices, about 3/4 of the way through. You don't want to go all the way through, you want to make a little bowl for the mozzarella.
  3. Season the cavity of the zucchini with a little salt and pepper. Firmly press a couple of pieces of the mozzarella inside each piece of zucchini, it will fill the hole.
  4. Combine the Parmesan cheese and panko bread crumbs in a bowl.
  5. Dip each piece of stuffed zucchini in the egg then press into the cheese and bread crumbs mixture to coat. (Note: Don't get nervous if the bread crumbs don't adhere to the sides, it's more important that they are on the top and the bottom.)
  6. Spray a baking sheet lightly with non-stick spray. Place coated zucchini on the prepared baking sheet. Drizzle with a little olive oil. Bake on middle oven rack for 15 minutes. Turn on the broiler and broil 3-5 minutes until golden brown.


  • Mrs. L

    OMG these sound wonderful! Dang, I just cooked the zucchini I had in the fridge or I’d make these this week! This sounds really good.

  • Deseree

    Thanks Mrs. L! Hopefully you can get some zucchini soon!

  • Rita

    This sounds so good, and it’s so different, I never thought about it. I love that you used the oven instead of frying.

  • The Craving Chronicles

    Ok, this is ANOTHER one of your recipes I will have to try! It has all my favorite ingredients (cheese and cheese). I really wish I had some zucchini at home now!

  • NAOmni

    That looks amazing!


  • Maria

    Just found your blog. I am loving it! I love zucchini esp. with cheese:)

  • Michelle

    Oh my gosh – these look and sound totally delicious. I am definitely going to try this. Thanks for sharing your recipe and gorgeous photos.

  • Deseree

    Rita: Thanks! If I can bake instead of fry I like to. Not only is it better for you but the clean up is a lot easier too. :-)
    The Craving Chronicles: Cheese and cheese are my favorite ingredients too! How can they not be ;-)
    NAOmni: Thanks!
    Maria: Thanks! I am glad to hear that you like my blog!
    Michelle: Thanks Michelle, you’re welcome!

  • Kevin

    These sound good!

  • Deseree

    Thanks Kevin!

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  • Sara

    Mozzarella stuffed zucchini sound delicious.

  • Deseree

    Thanks Sara! It is ;-)

  • finsmom

    Wow! These sound to die for! Thanks for sharing! I will be making these very soon! I LOVE zuchinni!

  • Deseree

    You’re welcome finsmom! I too am a zucchini fanatic. I hope you enjoy them :)

  • theCook

    I love these! No deep-fry? Got to try them!

  • Deseree

    theCook: that is the best part about them! You still get that crunchy texture but no fryer to be found :)

  • zoe

    This looks great! Did you use fresh mozerella (like the kind in water) or the regular kind?

  • Deseree

    Zoe: Thanks! I didn’t use the fresh mozzarella in the water only because I find that it gets too watery for things like this. I used the vacuum packed ball of fresh mozzarella that I find in the deli section of my grocery store. It still has the great taste of fresh mozzarella without the water.

  • BAKING is my ZeN

    Great blog! And the recipes look yummy too!

  • Katie

    I just had these at a friend’s house & loved these. I just found the recipe through foodgawker. I can’t wait to make them myself.

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  • allie grow

    Made these last night. Good fresh out of the oven, but the mozz got chewy when reheated the following day. Next time making simple zucchini bites. Love the panko/parm crust! Looking for a pasta salad recipe to use all the itty-bitty zucchini balls.

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  • Rachel (teacher-chef)

    YUM – I have family coming over next week and tons of zucchini rolling in from the CSA, I know this will be a hit, thanks for experimenting!!

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A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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