Simple, cheesy, and oh-so-satisfying, these baked zucchini bites are my go-to for tackling the summer squash glut in the most delicious way. They’re a healthier twist on classic fried zucchini fritters — perfect for snacking, serving as a side, or popping into lunchboxes.
My Love Affair with Zucchini
If you’ve ever grown zucchini, you know the struggle — one day you’ve got nothing, the next day you’re swimming in green torpedoes. Personally, I love that problem. Every year, I find myself looking for creative ways to use it up before I have to beg neighbors to take a few off my hands.
Zucchini is one of my favorite vegetables precisely because it’s so versatile. I can tuck it into everything from pasta sauces to muffins, but these baked cheesy bites are truly one of my favorite ways to let it shine. They’re a staple at my place during the late summer months when our little kitchen garden is at peak production. Even my pickiest kid can’t resist these.
A Healthier Take on Zucchini Fritters
These bites are essentially zucchini fritters that took a turn for the healthier — no frying involved! They’re baked at a high temperature so the edges get that satisfying crisp, while the insides stay soft, cheesy, and flavorful.
Honestly, I think they’re even better than the fried version. You still get those golden bits, but without the oily mess. Plus, the baking tray can fit a whole batch at once, which is a lifesaver when you’re feeding a crowd or just don’t want to stand over the stove.
So Easy, You’ll Want to Make Them All the Time
One of the best things about this recipe is how low-effort it is. You just toss everything in a bowl:
- Shredded zucchini (fresh from the garden or store)
- Bread crumbs
- An egg to bind it all
- A bit of shredded cheese
- Garlic, basil, salt, and pepper for that savory punch
It’s the kind of recipe you can prep in minutes, even on a busy weeknight. I’m all about dishes that don’t demand fancy equipment or complicated steps.
Wringing Out the Zucchini – Don’t Skip This Step!
Here’s the thing about zucchini: it’s basically a sponge. If you don’t get the excess water out, your bites will end up soggy instead of crisp.
I’ve tried all sorts of methods over the years. A clean dish towel works fine, but my secret weapon is a sturdy potato ricer. It squeezes out way more liquid with less effort. Even my kids get in on the action sometimes — it’s a good job for little kitchen helpers!
Shaping the Bites
Once the mixture is ready, I use a cookie scoop to portion it onto a parchment-lined baking sheet. Then I press them down into discs. I like them on the thinner side for maximum crispy edges, but you can make them thicker if you prefer them a bit more tender inside.
It’s not precious work — just press and go. They bake up beautifully either way.
The Best Part – Eating Them!
Fresh out of the oven, these bites are completely irresistible. My kids love them dipped in ranch, but honestly, I often eat them straight off the tray while they’re still hot. They’re cheesy, garlicky, and have that perfect zucchini sweetness.
They’re such a flexible side dish — I’ve served them with everything from grilled chicken to burgers. And they’re fantastic as a savory snack in the afternoon when you’re craving something homemade.
My Favorite Tips
- I added weights to the recipe to make it easier and more reliable. Zucchini cups can be all over the place depending on how tightly you pack them.
- Even though I have a food processor, I usually just grab my trusty box grater for this. Less to clean, and it does the job perfectly.
- For texture, I like using the large holes on the grater. It keeps some bite in the zucchini and stops the mixture from getting too mushy.
Baked Cheesy Zucchini Bites FAQs
Can These Be Made Gluten-Free?
Absolutely. I’ve had friends swap in gluten-free breadcrumbs one-to-one and get great results. Some even use almond meal or gluten-free flour blends. It’s a really forgiving recipe.
Can These Be Frozen?
Yes, and that’s one of the reasons I make big batches. Once baked and cooled, they freeze really well in a sealed container or freezer bag. Just reheat in the oven or toaster oven to crisp them back up. Perfect for a quick snack or side on a busy night.
Can I Use Frozen Shredded Zucchini?
You can. Just make sure you thaw it fully and then squeeze out every bit of liquid you can. It’s amazing how much water hides in there. Always measure it after wringing to keep the recipe proportions right.
Can I Use a Different Type of Cheese?
Definitely. I love experimenting with what I have on hand. Parmesan adds a nice sharpness, cheddar makes them extra gooey. Feel free to play around.
Can I Leave Out the Egg or Substitute It?
I haven’t had success making them egg-free myself. The egg is really the glue that holds them together. If you want to try a flax egg or another vegan binder, let me know how it goes — I’d love to hear about it!
How to Serve
I serve these as a side with grilled meats or roasted chicken, but they’re also fantastic as a party appetizer. Just pile them onto a platter with a bowl of ranch or your favorite dip. They’re the kind of finger food everyone hovers over at get-togethers.
For lunchboxes, I pack a few with a small container of dip, and they’re always a hit with the kids.
Baked Cheesy Zucchini Bites
Simple, cheesy, and oh-so-satisfying, these baked zucchini bites are my go-to for tackling the summer squash glut in the most delicious way.
Ingredients
- 1 ½ cups (212 g) packed shredded zucchini (no need to peel)
- 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°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 excess water over the sink until the zucchini is very dry. You should end up with a little over 1 cup of dry zucchini (approximately 6 ounces if using a kitchen scale).
- In a medium bowl, combine the zucchini with the remaining ingredients and mix until fully incorporated.
- Drop the mixture by tablespoonfuls onto the prepared baking sheet. Lightly press each mound to slightly flatten.
- Bake for 16–20 minutes, or until the edges are golden.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 42Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 21mgSodium 105mgCarbohydrates 3gFiber 0gSugar 1gProtein 3g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storage Tips
Store leftover bites in the fridge in an airtight container for up to 4 days. Reheat them in the oven or air fryer to bring back the crisp edges. Avoid microwaving if you can — they’ll go a bit soft, though they’ll still taste good.
If you’ve frozen them, thaw in the fridge overnight and reheat as above.
These cheesy zucchini bites are one of those recipes I make all summer long. They’re simple, practical, and truly delicious. If you’re staring down a pile of zucchini from the garden or farmers market, trust me — this is the recipe you want to keep in your back pocket.
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