Baked Cheesy Zucchini Bites (2024)

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 thebaked cheesy zucchini biteswere 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.

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Baked Cheesy Zucchini Bites

Yield: 12 zucchini bites

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

See Also

A Beginner’s Guide to Hoshigaki – A Healthy Japanese Snack Made from Dried Persimmons

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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.

Author: Mel

Course: Side Dish

Cuisine: American

Method: Bake

Serving: 1 zucchini bite, Calories: 27kcal, Carbohydrates: 2g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 16mg, Sodium: 86mg, Fiber: 1g, Sugar: 1g

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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.)