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’ve got your back with two suggestions: a) make these fabulous little baked-not-fried cheesy zucchini bites or…

…b) pass some on to me; moving in the middle of summer means no overflowing garden in my backyard currently.

I know a lot of people get sick of zucchini, but I could eat the stuff year round.

It’s probably one of my favorite vegetables because it is so darn versatile.

Me + Zucchini = Soulmates.

These baked cheesy zucchini bites are a healthier zucchini fritter without sacrificing any flavor.

Since they are baked at a high temperature, you get the slightly crunchy edges with wonderfully soft, tender insides.

See How to Make Them Here – So Easy!

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.

Last time we ate them, it was a super simple summer meal of zucchini bites, grilled chicken, corn on the cob, and watermelon. Perfection.

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

5 / 5 (52 Reviews)
Did you make this recipe?   Leave a review »


  • 1 1/2 cups packed shredded zucchini (no need to peel the zucchini)
  • 1 large egg, lightly beaten
  • 1/4 – 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup 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


  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.
  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.
All images and text ©.

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

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.)