Zucchini and Sausage Bites

Name: Zucchini and Sausage Bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 20
Ingredients: Zucchini (to clean) 1 cup; Sausage 5.3 oz; Type 00 flour 1 &frac18; cup; Whole milk ½ cup; Vegetable oil 3 ½ tbsp; Eggs 1; Instant yeast for salted preparations 2 tsp; Fine salt 1 tsp; Butter to taste

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Difficulty: Very easy
Prep time: 15 min
Cook time: 25 min
Makes: 20 pieces
Cost: Low

PRESENTATION

Recipe by
Costantina Vinciguerra

When you're hosting a casual hangout, zucchini and sausage bites are a must-have. Seriously good. In Southern Italy, these finger foods are all the rage at parties, perfect for when you want something tender, savory, and easy to grab while chatting. And here's the thing, the combination of soft zucchini and rustic sausage creates that classic, unfussy taste loved in the south. Each zucchini and sausage bite is small enough for a one-handed snack but packs enough flavor to shine at any aperitivo. Even if you're familiar with traditional zucchini sausage appetizers, adding these to your menu is a great choice. People sometimes mix in a little ricotta or speck, taking inspiration from nearby regions, to add that moist texture everyone loves in a good bite-sized snack.

Experimenting with different versions is part of the fun with these zucchini sausage recipes. And you know what? Some folks opt for mini muffins stuffed with ricotta for a softer, more creamy center, while others draw inspiration from Campania with Caprese puff pastry bites that are crispy on the outside. Pretty much. You'll find a variety of easy zucchini appetizers at gatherings in the south—everything from sausage-stuffed zucchini to those famous Caprese-inspired snacks from Capri. These zucchini and sausage bites fit right in, pairing perfectly with a glass of something cold during a relaxed get-together. And listen, what makes them be different is how golden and juicy they become after baking, with just the right amount of seasoning to keep things interesting yet simple. They're the kind of food that disappears quickly, with guests always asking for the recipe. Really really. With so many ways to tweak the filling or introduce a new flavor, it's easy to see why these snacks are a hit throughout Southern Italy—especially for anyone seeking a tasty, low-fuss finger food experience. Whether you're trying them for the first time or looking to impress your friends, these bites bring a touch of Southern Italian charm to any occasion. For sure.

INGREDIENTS

Ingredients for about 20 mini muffins: Zucchini 1 cup (170 g) - (to clean); Sausage 5.3 oz (150 g); Type 00 flour 1 ⅛ cup (140 g); Whole milk ½ cup (100 g); Vegetable oil 3 ½ tbsp (50 g); Eggs 1; Instant yeast for salted preparations 2 tsp; Fine salt 1 tsp

for greasing the tin: Butter to taste

Preparation

How to prepare Zucchini and Sausage Bites

To prepare the zucchini and sausage bites, first cut the sausage lengthwise with a knife 1, remove the casing and chop it 2. Place the crumbled sausage in a hot non-stick pan, without adding fats, and cook for a couple of minutes, stirring with a wooden spoon 3.

When the sausage is cooked, transfer it to a bowl 4 and let it cool. Meanwhile, wash and dry the zucchini, then grate them with a large-holed grater 5 and set them aside 6.

Crack the egg into a bowl, pour in the milk 7 and the vegetable oil 8 and quickly whisk, then add the flour and continue to mix until it is well blended 9.

Add the baking powder 10 and incorporate it into the mixture using a spatula 11, then add the grated zucchini 12 and mix well to combine everything.

Finally add the salt 13 and the sausage 14 and mix until you get a thick and homogeneous mixture 15.

At this point, butter a mini muffin tin 16 and fill the molds with a spoonful of the mixture: with this dose you should fill about 19-20 molds 17. Bake in a preheated ventilated oven at 356°F for about 20 minutes, placing the tin on the bottom shelf. Once cooked, your zucchini and sausage bites are ready to be enjoyed 18!

Storage

The zucchini and sausage bites can be stored at room temperature, in an airtight container, for 1-2 days. You can freeze them after cooking and cooling if you have used only fresh, not defrosted, ingredients.