Loaded Zucchini Bites are zucchini rounds baked until tender, then cheese is added and baked until melted and bubbly. Finally, the cheesy zucchini bites are topped with ranch sour cream, crumbled bacon, and chives. They are bite-sized, flavorful, and easy to serve, making them perfect for starting a meal or a party appetizer! If you have an abundance of zucchini (like I do), check out my Ranch Zucchini Chips, another super easy but tasty appetizer or side dish! Need even more zucchini recipes? Check out my growing (just like zucchini) list of Zucchini Recipes, from sweet to savory recipes!

Sheet pan full of Loaded Zucchini Bites on a wooden table from overhead.

Loaded Zucchini Bites Ingredients & Smart Substitutions

Zucchini: Look for 2 medium zucchini. Slice each into 3/4-inch rounds, trying to get the slices as evenly cut as possible. This helps them bake evenly.
Salt: After slicing the zucchini, salt them to release excess water from them. This helps the zucchini stay nice and firm when baked. I mean, it has to hold all of those flavorful toppings!
Ranch Sour Cream: It’s so easy to make the seasoned sour cream. Simply mix dry ranch seasoning with sour cream. That’s it! Dollop a bit on top of each baked cheesy zucchini bite.
Cheese: I like sharp cheddar cheese for these zucchini bites because it packs more intense flavor than mild. But, you could certainly use your favorite kind of cheese! Try Monterey Jack, Colby, or parmesan cheese.
Bacon: Cook and crumble the bacon beforehand so it’s ready to sprinkle on top of the zucchini bites. (Check out How To Bake Bacon for an easy method and clean-up!)
Chives: Chives not only add some more color to the bites but also a mild, onion-like flavor. If you don’t have chives, try green onions, parsley, or dill.

Sheet pan full of Loaded Zucchini Bites.

Can I Prepare The Zucchini In Advance?

Sure! You can slice and salt the zucchini rounds up to a day ahead. Store the salted zucchini rounds in an airtight container in the refrigerator until ready to bake the bites. Just remember to pat them dry before baking!

Easy Variations For Loaded Zucchini Bites

I love this recipe just the way it is, but there are a few easy tweaks you could make to customize the zucchini bites to your taste buds. Here are a few options you could try:

Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the cheese for a spicy version.
Garlic Lover’s: Mix minced garlic or garlic powder into the sour cream before dolloping it onto the zucchini bites.
Herb Blend: Sprinkle a mix of dried herbs, like Italian seasoning or a blend of basil and oregano, over the cheese before baking.
Pancetta or Prosciutto: Use crumbled pancetta or thinly sliced prosciutto in place of the bacon. I want to try crumbled pancetta next time!
Extra Crunch: Add a sprinkle of breadcrumbs mixed with Parmesan cheese on top before baking for a crunchy finish.

Hand holding a Loaded Zucchini Bite above the tray.

Storing & Reheating Loaded Zucchini Bites

Although best served fresh, you can save the leftovers to enjoy within a few days! They are really good, so don’t let them go to waste! To store loaded zucchini bites, first, let them cool to room temperature. Then, store them in the refrigerator for up to 2-3 days. Reheat them in the oven, air fryer, or microwave. The microwave will not get the bites crispy, but they will still have all the delicious flavors! (I would know…I just heated up one–okay, two, in there.)

5 from 1 vote

Loaded Zucchini Bites

Prep Time 10

Cook Time 20

Salting Zucchini 1

Total Time 1 30

Delicious loaded zucchini bites recipe for appetizers or starters. Tender zucchini rounds topped with cheese, bacon, and ranch sour cream!

Save Print Rate Comment

Ingredients

▢ 2 medium (about 12 ounces each) zucchini, sliced into ¾-inch-thick rounds
▢ 1 teaspoon kosher salt
▢ 1 tablespoon extra virgin olive oil
▢ ¼ cup (57.5 g) sour cream
▢ 1 teaspoon dry ranch seasoning mix
▢ 1 cup (113 g) sharp cheddar cheese, finely shredded, divided
▢ 3 slices bacon, cooked, crumbled, divided
▢ chives, chopped for garnish
▢ salt, to taste

Instructions

In a large bowl, combine zucchini and salt. Toss to combine.
Transfer the salted zucchini rounds to a colander for 1 hour. (This allows the excess water to drain off.)
Preheat oven to 475°F and line a large baking sheet with parchment paper. Set aside.
After an hour, pat the zucchini completely dry with paper towels.
Arrange the zucchini in a single layer on the lined baking sheet. Drizzle with olive oil.
Bake for 17-19 minutes, or until browned on the bottom.
Remove the pan from the oven and carefully flip the zucchini. Sprinkle cheese evenly over the zucchini bites. Bake for 3 to 5 minutes, or until the cheese is melted.
While the zucchini is baking, mix the sour cream and dry ranch seasoning in a small bowl.
Top each baked zucchini round with a dollop of the sour cream mixture.
Sprinkle with the crumbled bacon and chopped chives.
Serve immediately.