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.)
Pick fresh Zucchini from our garden….just made the baked cheesy zucchini bites…yum yum…
Added real bacon bits , cheddar cheese & sprinkled parmigiana cheese…as that’s all I had in fridge…..turned out great…thanks for sharing your recipe
Tracey
if I use an air fryer or toaster oven how should time and temps be adjusted?
I’m sorry, I don’t know as I haven’t made them in an air fryer or toaster oven. Sorry!
I would AF them at same temp as listed for oven. Also, spray AF pan or AF paper liner and also tops of zucchini. Probably 375 would be better temp and 10-15 min. I was wondering about AF too.
Any substitute for egg?
I haven’t tried substituting for the egg, so I’m not sure – sorry!
You could do flax eggs or maybe some Mayo.
I would try using chickpea flour (Besan) as a substitute. Try on a small portion. Should work
These look delicious! I’ve seen another fritter use chickpea flour which eliminates the need for an egg, keeps it gluten free, and ups the protein content, so I think I’ll mesh the two recipes together 🙂
Delicious, different, and easy to make.
I made these for my toddler because she is in a ridiculous vegetable refusals phase. Both is my zucchini hating children ate them with no complaint. These are definitely going into the rotation!
Hi! I was wondering if I would be able to use more zucchini in place of some of the cheese? Thanks!
You can definitely experiment…
Has anybody tried using Italian Bread Crumbs? If so, did you make adjustments to the seasoning with the rest of the recipe?
I did, because that’s what I had on hand. I did not make any adjustments. They were delicious.
I bought a package of “zoodles”—Zucchini that has already been washed and spiral cut. It was easy to just quickly chop up for the fritters. I enjoyed them. So quick to make.
I’ve made them successfully with flax eggs (1 heaping Tbsp ground flax seed mixed with 3 Tbsp water). We love these little bites!
I have made these several. At one point, I realized I only had Italian seasoned panko. What a surprise shortcut. No need to add the garlic and opinion powder, basil, etc. Super quick. And they disappear quickly too.
We liked these so much on the first try that my husband asked me to put crab in the mixture. We had imitation crab on hand (I know, I know it’s not the same as real crab) so I did along with Old Bay. Yum. We cooked longer than suggested so they got very crisp. Thanks for the great recipe.
Eat hot or cold?
Either!
UMMMM YUMM!…definitely flip them 1/2 way thru so they get crispy on both sides
Made this recipe many times! The only difference is that I bake them in my mini muffin pan. They come out excellent. I often 3x or 4x the recipe so they can be frozen. I layer in a freezer container with wax paper between the layers and take out what we need for dinner or appetizer. Place in toaster oven or on shelf in grill wrapped in nonstick foil. Quick and easy!
I tried them I’m a mini muffin pan tonight and they were delicious! They got nice and crispy on all sides. Thanks for the recommendation.
Did you need to grease the mini muffin pan?
These are delicious and the recipe is easy to modify to your liking …love it, thanks for sharing!!!
These were easy and delicious. My veggie critics LOVED them! I will make these again.
These were so good! Thanks for sharing this recipe
Super easy recipe & delicious!
I made these again after making them last year. They are delicious. This year I added shredded carrot to the mixture. Delicious. I have shared your site and will continue to make these, especially since we have a surplus of zucchini in the garden and our neighbors also give us several. Thank you for sharing this.
YUM! And super easy! Thanks for sharing.
Not able to pin this recipe. It keeps saying something went wrong. Please fix. Great looking and easy recipe. Would love to try it.
These are great, I tripled the recipe because I like to cook in bulk and froze some for later. I also added grated carrot, onion, and hot peppers and used flour I stead of bread crumbs. I baked the first batch but because I didn’t have any par he ment paper in hand they stuck pretty bad to the bottom (used oiled aluminum foil). Decided to fry the rest and they were great! So delicious. I’ll be eating these when ever I want a quick savory snack
try it
These are delicious! I made mine on the thinner side, so they were fairly crispy.
When they were finished cooking, I let them cool a short time, topped each one with a. THIN Roma tomato slice, and a thin slice of fresh mozzarella , broiled for a few minutes ( just til cheese was melty! Yum, served them with homemade tomato soup!
Melty isn’t an actual word, so Im wondering if you mean really melted or just getting soft or…? Thank you!
I made a double batch of these after reading the reviews. They were to be my dieting snack food.
I salted and pressed the zucchini, then put it in a container lined with an old tea towel overnight and it was perfect to go the next day.
I forgot and added the garlic twice, it was still great and I used 1/2 panko and 1/2 seasoned bread crumbs because that was what I had on hand.
They were such a hit that when I went to have some today only 1 was left!
It was delicious cold from the fridge.
I went out and bought 4lbs of zucchini to make some more.
I posted a picture on facebook of our dinner and several people asked what the disc’s were, so I hope you don’t mind but I told them to check out melskitchencafe , because I’m sure glad I did!!
Thank you!
Thank you! So happy you loved this recipe so much!
Has anyone made these without the salt? My husband needs to keep to a no sodium added diet, and I’m wondering if excluding the salt will change the taste drastically. Thanks!
Play with seasonings using what your husband is allowed. there are some very good salt free seasonings from McCormick nd others at markets.
These bites are delicious, it’s like a taste of heaven in every bite! Ive been looking for ways to cook zucchini and this is the best!! Thank you for sharing!!
We have tons of zucchini so I made a batch for the family, ended up eating the entire batch myself while standing in front of the oven waiting for it to cool and now I’m going to make another batch right away. What a fantastic way to use up zucchini.
So good! Next time I will definitely double or triple the recipe as they were all gone in a flash! Super easy to make and after reading some of the comments, I’ll more than likely add some more spices to them. I made them gluten free using gluten free breadcrumbs and they were still delicious!
Excellent new treat which my husband is going to devour. I must triple the recipe next time! My neighbors gave me several very large zucchini so I googled and found your page. These are very easy to create – I used my spiralizer on the zucchini and then chopped the noodles fine from there. I squeezed the zucchini with a tea towel. An fyi – no need to fret when you see that these do not hold their shape well with the scoop method, that is ok – just pop it on to the pan and push any falling pieces on to the fritter. After I let these cool on the pan for a few minutes, I was able to just pick them up from the parchment paper – no sticking – I did not even need a spatula to lift these. The bottoms were a perfect crisp brown as were the sides and top. I followed your directions and these were excellent. I’m so glad you took the time to share this as I will be making these again. I appreciate the tip on freezing them as I will give that a go.
You can use flaxseed meal/water in place of egg. 2 1/2 tsp. flaxseed meal to 3 Tb water. Whisk til gelatinous. = 1 egg. If using whole seed, grind 2 tbsp whole seed til fine powder.
Made these for dinner guests and everyone loved them! Scarfed a double batch in no time!
I made the recipe vegan by using aqua faba (water from a can of chickpeas) in place of the egg and Daiya shredded cheddar for the cheese. YUM!!!
Thanks so much for a delicious, easy recipe! Will have to triple it next time!
Oh – I didn’t realize I was out of parchment paper, so I just lightly oiled a cookie sheet. They came up fine.
This was so easy and better yet — it was the best tasting zucchini recipe I’ve made in a long time. So crispy and full of flavor. I made honey lime chipotle dip and tzatziki dip to go with these fritters (one mild and one with some heat). The fritters are so good that I could make a main meal with them.
These are so easy to throw together and SO delicious! I used my air fryer to cook them – 390 degrees for about 8 minutes. And the leftovers make a super yummy lunch, topped with a soft boiled egg. Thanks for another winner, Mel!
That’s great to hear they worked well in an air fryer!
I absolutely love ❤️ this way to eat zucchini. I substituted Italian seasoning for the Basil. But I think that’s the beauty of your recipe…it’s flexible. You can use your favorite cheese, or your favorite spices. The possibilities are endless. I have made this about 5 times already, and have had no problems with the parchment paper. WONDERFUL RECIPE, THANK YOU!!!
I made this recipe today and it came out delicious. I used Parmesan cheese to make the fritter a little lighter, not the cheese the recipe called for, sometimes I like to change up the recipe. I cooked them for 16 minutes, after 8 minutes I turned them over so they were brown on both sides. If using parchment paper, be careful they cook faster, the end ones burned but still good. Enjoy!!
Made these tonight with an Italian shredded cheese blend (instead of recommended cheese) with chicken and pasta with vodka sauce. They were fantastic! I even got the SO, who is not a huge fan of veggies, to go back for more. I can only imagine how great they’d be with a bit of Ranch dressing.
I squeezed the zucchini in cheesecloth, let it rest, then pressed it between paper towels to ensure they weren’t soggy. Perfect!
Definitely a must make and new rotation to my veggies options.
Briana, you say you got the”SO” to go back for more. What, or who, is the “SO?” Sorry, but am not familiar with your shortened terminology.
Significant Other is what I’m thinking!
They’re soooo delicious. I made them with chickpeas flour and my husband love them. Instead of oven I made them on the stove with a topping of pepper jacks cheese.
If you try to make this DO NOT use parchment paper. My fritters completely stuck to the paper leaving them almost inedible. And I sprayed the paper with a nonstick spray too. Completely frustrated. Waste of time and food. I am unable to rate this but I give it 1 star
A tip when using parchment paper: no need to add any non-stick spray. The parchment paper is perfectly non stick all by itself. If something is stubborn simply peel the paper away from the cookie, fritter, etc. Keep on baking!
I wonder if you accidentally used wax paper instead of parchment paper. It doesn’t make sense for parchment to stick.
Came home from a long day at work to find these beauties all ready to pop in the oven. Very blessed to have a hubby who loves to cook! 20 minutes later, we were out on the deck with a crisp, cold bottle of rose’. Absolutely delicious!
I will be eating these all summer! I use chopped basil or sage from the garden and eat with fresh tomatoes.
I easily eat the whole batch for lunch—so much for keeping them on hand!
I like that they’re baked vs. sautéing like similar recipes.
I’m on a low fat, low calorie diet and was wondering what the calorie count might be.
Made these for dinner last night. They turned out great! My granddaughter and daughter hate zucchini and they both went back for seconds.
These sound yummy, can’t wait to try them. I was wondering, I can’t have the bread crumbs, do you think if I added almond flour it would work? Think I will try it. Thanks!
I am wondering the same thing so this can be a free snack for a keto/low carb diet. Did you end up trying it?
Ground pork rinds (chicharrones) often make a good bread crumb substitute and have zero carbs.
I made these tonight, and used almond flour in place of breadcrumbs. They turned out great!
I made these tonight. We loved them! I think next time i would grate a little onion in them and add a little dill. I used my fresh basil in theses and they were great. Thanks for sharing.
I was think to use pork rinds in place of bread crumb. Have not try it yet. Then it would be gluten free.
How are these to be stored after they’re made? Can they be left on counter or do they have to be refrigerated?
I refrigerate them in a covered container.
These are so yummy! I use my frozen zucchini from my garden! I have also tried different cheeses and that makes it fun! The only thing is they only make a very small batch, need to double the recipe next time, they are gone in no time!
Will i be able to feed this to my 12 month old baby?
This is a fantastic way to use up zucchini! Honestly the only part I dislike about any shredded zucchini recipe is the draining/squeezing but I bought some cheap dish cloths from Marshall’s and told myself to get over it. Made this recipe exactly as written, and they turned out great! All 3 variably picky preteen daughters ate them, and have requested them again. I thought about putting dry ranch powder in them if the kids didn’t eat them, but it wasn’t necessary. Would definitely make again.
In regards to making this recipe “egg free” I would recommend kraft mayonnaise. I also used kraft mayo when making traditional sausage balls but substituting turkey for sausage and adding mayo to bind and add texture. Worked great plus Moms and kids loved em.
You do know mayo is made from eggs?
I was just going to say that! Unless you have an egg free mayo. MAYO is NOT an egg free substitute!