Cheesy and delicious air fryer zucchini cheese bombs! The perfect appetizer or snack paired with your favorite dipping sauce!
The key here is to squeeze the excess water from the shredded zucchini using a clean dish towel. You can’t skip this step!
if you do have an air fryer – I suggest using it for this recipe! It’s much quicker and they come out better and “puffier” in my opinion.
1 medium zucchini
2 whisked eggs
1/3 cup breadcrumbs plus 2-3 tbsp more, gluten-free if necessary – start out with 1/3 cup then slowly add more if needed
1 & 1/2 cups shredded monterey or pepper jack cheese
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp onion powder
salt and pepper to taste
dipping sauce of choice for serving
Grate your zucchini then using a clean dish towel squeeze out as much liquid as you can. Add grated zucchini to a medium-large mixing bowl.
Add whisked eggs, breadcrumbs, cheese, garlic powder, paprika, onion powder, salt and pepper. Mix to combine.
Texture can depend on how big your zucchini is or how much water you remove with the dish towel. If the mix seems too wet add a little bit more breadcrumbs 1 tbsp at a time. I find 1/3 cup + 2 tbsp seems to be the magic amount for me.
Using your hands (it will get a little messy) take a small amount of mixture and press and squeeze it together with your hands so it sticks together then shape mixture into small cylinders – they should be the shape of a tator tot and about 1.5 inches long.
Spray your air fryer basket and arrange the un-cooked zucchini bombs in a single layer with some space in between each one – do in batches if need be. Spray the zucchini bombs with cooking spray.
Cook at 380 degrees F for 7-9 minutes, or until they’re golden and cooked in the middle. It might take longer if you make them bigger.
Let them cool slightly before removing from air fryer – this lets the cheese cool down so they don’t stuck in the air fryer basket.
Serve with dipping sauce and enjoy!
To bake them do all the steps to make them (shown above) then instead of air frying you will line a baking sheet with parchment paper or lightly grease it and place the un-cooked zucchini bombs on it. Bake at 400 degrees F for 22-25 minutes or until they’re golden.