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! 

Baked cheesy zucchini bites stacked on a spatula.

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.

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.

Top down view of a stack of baked cheesy zucchini bites.

Basically, these little cheesy zucchini bites are a baked variation on the usually-fried zucchini fritter.

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, and the only thing to 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.

Baked cheesy zucchini bites stacked on a spatula.

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.

Four Baked Cheesy Zucchini Bites stacked on a white ramekin.

Baked Cheesy Zucchini Bites FAQ: here are some answers to the most commonly asked questions on this recipe so you don’t have to filter through 300 comments!

Question: Can these be made gluten-free?
Answer: 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.

Question:
Can these be frozen?
Answer: 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!

Question: Can I use shredded zucchini that’s been frozen?
Answer: Yes, just make sure to thaw and wring out the zucchini VERY well of excess water (measure after wringing).

Question:
Can I use a different type of cheese?
Answer: This recipe is really adaptable cheese-wise! Subbing in Parmesan or another type of cheese might work; feel free to experiment!

Question: 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.

See How to Make Them Here – So Easy!

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Baked Cheesy Zucchini Bites

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Ingredients:

  • 1 1/2 cups (7.5 ounces) packed shredded zucchini (no need to peel zucchini)
  • 1 large egg, lightly beaten
  • 1/4 to 1/2 cup (1 to 2 ounces) shredded sharp cheddar cheese or a blend of cheddar and Monterey jack
  • 1/4 cup (.75 ounce) panko or regular bread crumbs
  • 1/4 teaspoon dried basil (or 1-2 teaspoons fresh)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions:

  1. 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.
  2. 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).
  3. Place the zucchini and remaining ingredients in a medium bowl and mix until combined.
  4. Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly.
  5. Bake for 16-20 minutes until the edges are golden.
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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.)

Four Baked Cheesy Zucchini Bites stacked on a white ramekin.

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