Baked Cheesy Zucchini Bites
Simple and delicious, these baked cheesy zucchini bites are so easy to make and are a healthier alternative to a classic fried zucchini fritter!
Garden still overflowing with zucchini? I figure if that’s the case, you are probably feeling ecstatic…or frantically looking to pawn a ton of zucchini onto unsuspecting friends or neighbors.
I am a zucchini fiend. A lover of the humble green vegetable. In fact, it’s probably one of my favorite vegetables because it is so darn versatile.
Baked Zucchini Fritter
I posted this recipe for baked cheesy zucchini bites several years ago, and they continue to be one of our most oft-made recipes in the summer and late summer months when our backyard zucchini supply overfloweth.
They are so delicious and all of my kids (yes, even the veggie haters) love them to pieces.
Basically, these little cheesy zucchini bites are a baked variation on the usually-fried zucchini fritter.
Super Easy Recipe
And they are just as delicious, if not more so, than their less healthy counterpart.
Since they are baked at a high temperature, the edges crispify a bit while the insides stay tender and cheesy.
Major bonus? They are super easy to make.
All of the ingredients get tossed together in a large bowl:
- shredded zucchini
- bread crumbs
- egg
- shredded cheese (just a bit)
- garlic + basil + salt + pepper
Wring Out the Zucchini
Pro Tip: remember here is to squeeze as much water out of the zucchini as possible so the baked cheesy zucchini bites will crisp up as much as possible.
I usually use a nut milk bag {aff. link} or this awesome potato ricer {aff. link} for wringing out all the water.
Next, scoop out the cheesy, garlicky zucchini mixture onto a parchment-lined baking sheet.
And press into fritter-sized discs.
You can press as thick or thin as you like. We like them on the thinner side in order to maximize the golden, crispy edges, but if you want them a little heartier and more substantial, don’t press the quite as flat.
They’ll be yummy either way.
Once baked, these yummy zucchini bites are irresistible!
My kids will tell you the baked cheesy zucchini bites were elevated to otherworldly heights when dipped in their favorite ranch dressing.
While I don’t necessarily disagree, they are pretty stellar on their own, too, and make a fabulous side dish for just about anything.
Or just a mid-afternoon snack. Also, the baked zucchini bites freeze great for postponed enjoyment.
A Few Tips
I’ve edited the recipe below to include weight measures in case that makes your life a little easier (and because 1 1/2 cups of zucchini can be subjective depending on who is measuring).
I’ve come to rely on my food processor for easy shredding, but I don’t bother with this recipe. I quickly pull out my no-fuss box grater {aff. link} and go to town (or appoint one of the children to be on zucchini shredding duty).
The zucchini can be shredded as finely as you like – I prefer some zucchini texture so I use the large holes of the box grater.
Baked Cheesy Zucchini Bites FAQ:
Yes. Several commenters have used gluten-free bread crumbs (1:1 as called for in the recipe). Another person used a gluten free flour blend for the bread crumbs with great results, and others have commented that almond meal subs in well for the bread crumbs.
The baked and cooled zucchini bites freeze great! Pull them out to reheat to serve as an appetizer or side dish or snack later on!
Yes, just make sure to thaw and wring out the zucchini VERY well of excess water (measure after wringing).
This recipe is really adaptable cheese-wise! Subbing in Parmesan or another type of cheese might work; feel free to experiment!
uestion: Can I leave out the egg or substitute it with something else?
Answer: I scoured the comment thread and from what I could see no one has tried making these egg-free (yet!). I don’t know of a great egg substitute; the purpose of the egg in the recipe is to act as a binder and for texture.
One Year Ago: Overnight Oatmeal Cinnamon Pancakes {Em’s Famous Recipe}
Two Years Ago: Homemade Chocolate Syrup for Chocolate Milk
Three Years Ago: Buttermilk Lime Shortbread Bars
Baked Cheesy Zucchini Bites
Ingredients
- 1 ½ cups (212 g) packed shredded zucchini (no need to peel zucchini)
- 1 large egg, lightly beaten
- ¼ to ½ cup (28-56 g) shredded sharp cheddar cheese or a blend of cheddar and Monterey jack
- ¼ cup (21 g) panko or regular bread crumbs
- ¼ teaspoon dried basil, or 1-2 teaspoons fresh
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet.
- Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. You should have a little over 1 cup after squeezing out the water (if you have a scale, you’ll want about 6 ounces of zucchini that’s been squeezed dry).
- Place the zucchini and remaining ingredients in a medium bowl and mix until combined.
- Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly.
- Bake for 16-20 minutes until the edges are golden.
Recipe Source: adapted from this recipe at Skinnytaste (used more zucchini, omitted the onion, added basil and garlic, changed the type of bread crumbs, increased oven temp, etc.)
I have been making this recipe for years. My kids love them and it is a weekly staple that’s great for lunches, snacks, or appetizers.
Wow! High ratings well deserved!
I just made these. I used old cheddar. I baked for 15, flipped them and baked another 5 minutes. They’re delicious! I’ll definitely make them again.
I just made these and they are really good!! I doubled the recipe and used one cup of cheese. I used a scoop that held one tablespoon. It made 23. I baked them for 15 minutes, then flipped them over and baked another 3 minutes. Served with Ranch dressing. The one you make from the package that uses buttermilk. Will definitely make again!
Dear Mel…
I am so thankful to have found you!
❤️
I have M.S., so I have started KETO again knowing it helps with my condition.
Your “Hard~boiled Egg” trick has changed my life in my kitchen that is…ha ha.
I’ve lost 49 pounds due to Fasting & KETO, lots of water.
Thank you, my new friend!😊
💐Bella🌸
Tried these tonight for dinner. I’m not a big zucchini fan but am trying to expand my vegetable repertoire. Good thing I live alone because I wouldn’t have wanted to share. Yummy.
Can you use leftover zucchini after making zucchini boats.
Sure, you could definitely experiment with that!
I just did this last night. They tasted good and the edges were very brown and crispy but the top was a bit undercooked and pale. I think the problem was I didn’t wring out enough water, not the leftover zucchini.
Can you cook these in an air fryer? Temp and time?
That should work great! I’d suggest 375 degrees for about 7 to 8 minutes – watch closely as different air fryer models cook a bit differently.
Hi!! I cannot wait to make these! How should I store then we they are finished?
I usually store in a covered container in the refrigerator.
Try a tablespoon of unsweetened applesauce to replace the egg, it’s supposed to be an acceptable replacement. Great recipe.. can’t wait to try it!
Definitely cannot eat just one. Delicious, and easy to make.
A staple since 2020!
Can you make this with frozen zucchini? Trying to get rid of the frozen pack I have! I feel like it would have a ton of water with it! But might be ok?!
Yes, works great with frozen, shredded zucchini – just make sure to thaw the zucchini all the way and drain off excess moisture since there will be more liquid with frozen zucchini.
Easy and quick. I had one zucchini, and it turned into wonderful baked cheesy zucchini bites!
A quick and tasty bite as my contribution to the nibbles at happy hour in our retirement village. Added a few extras including some finely shredded young swiss chard from the plants taking over my tiny vegetable garden to bulk up the zucchini which was a bit under the required amount. Also some other fresh herbs, a couple of scallion tops (or as we call them here in Victoria Australia spring onions) and some red pepper flakes. Easy to make ,bake and hopefully to eat!