Savory Zucchini Cookies

Zucchini has officially wandered into cookie territory, but don’t expect chocolate chips or a sugar rush. These savory zucchini cookies are soft, cheesy little bites made with grated zucchini, creamy ricotta, breadcrumbs, Parmesan, fresh basil, and a little black pepper.

They make a great snack for when you want something savory between meals, and they can also join an appetizer spread, lunchbox, brunch table, or dinner alongside a salad or soup.

What Are Savory Zucchini Cookies?

Savory zucchini cookies are baked vegetable-based bites made by combining grated zucchini with ricotta, breadcrumbs, Parmesan, basil, and pepper.  The recipe is less about following a strict culinary tradition and more about bringing together ingredients commonly found in Italian-inspired cooking. Zucchini, ricotta, Parmesan, and basil are a particularly natural combination, giving the little bites a fresh vegetable flavour alongside creamy and salty notes.

Pro Tips for the Best Savory Zucchini Cookies

• Salt helps draw moisture out of the grated zucchini before it goes into the mixture. Excess water can make the mixture loose and difficult to shape, so squeeze the grated zucchini firmly before combining it with the other ingredients.
• If your mixture feels unusually wet after everything has been combined, add a small amount of extra breadcrumbs. Do this gradually so the cookies don’t become overly dense.
• Parmesan already brings plenty of salt and flavor, so taste the mixture before adding additional salt. The zucchini has also been salted earlier in the process.

Frequently Asked Questions

Can I Add Other Herbs?

Basil is a natural match for the zucchini and Parmesan, but it isn’t your only option. Parsley, chives, oregano, or thyme could all work depending on the flavor you prefer.

Can I Make These Without Parmesan?

Parmesan contributes both flavor and saltiness, so leaving it out will change the final result. You could replace it with another grated cheese that works well when baked. A mature cheddar, pecorino, or another firm cheese could give you a different but still tasty result.

Can I Add Other Vegetables?

You can, but be careful about adding vegetables that contain a lot of water. Carrot, spinach, or small amounts of cooked vegetables could work with some adjustments. Any additional watery vegetables should be drained or squeezed thoroughly before they join the mixture. Too much extra moisture can make the cookies difficult to shape and leave them softer than intended.

How to Store Any Leftovers

You can refrigerate them and they should be enjoyed within a few days for the best quality. When you’re ready to eat them, reheat them in the oven or an air fryer until warmed through. This helps restore some of their freshly baked texture better than microwaving.

How to Make Savory Zucchini Cookies

Step 1

Step 1

Start by grating all three zucchini, transfer to a bowl and sprinkle with salt. Give everything a good mix and let it sit for 10 minutes.

Start by grating all three zucchini, transfer to a bowl and sprinkle with salt. Give everything a good mix and let it sit for 10 minutes.

Step 2

Step 2

Squeeze the grated zucchini to remove excess water, then mix in ricotta, breadcrumbs, Parmesan, basil, and black pepper.

Squeeze the grated zucchini to remove excess water, then mix in ricotta, breadcrumbs, Parmesan, basil, and black pepper.

Step 3

Step 3

Take portions of the mixture and roll them between your hands to form balls. Place each one onto a baking tray lined with parchment paper.

Take portions of the mixture and roll them between your hands to form balls. Place each one onto a baking tray lined with parchment paper.

Step 4

Step 4

Bake in an oven at 200°C/392°F for 30 minutes. Enjoy!

Bake in an oven at 200°C/392°F for 30 minutes. Enjoy!