Easy Baked Cheesy Zucchini Bites

Today, I want to share my recipe for easy baked cheesy zucchini bites. If you’re like me, your garden is overflowing with zucchini.

Isn’t it wonderful? Remember, you can freeze grated/shredded zucchini to use throughout the year. I measure out 2 cups per bag and store them in freezer bags.

When my girls were growing up, this recipe was a staple in our home. We had a huge garden and froze bags and bags of grated zucchini.

Of course, we made Zucchini Muffins, zucchini bread, and zucchini cookies as well. But sometimes, I would make these bites to put in their lunch boxes, back when kids took their lunch to school.

You can make these smaller bites and serve them with ranch dressing as an appetizer. It’s great that it makes a small batch, not too many but just enough to freeze some if we want to save them for later.

Or, what neighbor wouldn’t love a homemade healthy snack like this, right? The original recipe was a neighbor’s who our girls babysat for.

I had never heard of zucchini bites until we met her. I have modified the recipe over the years, but it still brings back great memories of that neighborhood. In case you missed this post, Quick & Easy Salad Dressing Recipes From Scratch

Easy Baked Cheesy Zucchini Bites

Items You Need In Your Kitchen

• Large Mixing Bowl
• Danish Whisk or Mixing Spoon
• Measuring Cups
• Measuring Spoons
• Cookie Sheet
• Parchment Paper
• Cookie Scoop
• Cheese Grater

Ingredients

• Zucchini
• Egg
• Shredded Cheese
• Bread Crumbs
• Salt and Pepper
• Dried Sweet Basil
• Garlic Powder
• Onion Powder

Easy Baked Cheesy Zucchini Bites

Step One

Gather your ingredients, make sure you drain the shredded zucchini until it’s almost dry. You can use a towel to wring out the liquid, if needed.

Step Two

Preheat your oven to 425 degrees F. Place some parchment paper on a cookie sheet, spray with vegetable spray, and set aside. Combine the zucchini, slightly beaten egg, cheese, bread crumbs, and seasonings, as stated in the recipe below.

Step Three

Mix thoroughly. I love using my Danish whisk for this recipe!

Step Four

I use a cookie scoop for the zucchini bites, but you can use a tablespoon, if desired. I use my hands to mound them and flatten them a bit. The thicker you make the mounds the longer they will take to bake.

Bake for 20-30 minutes, depending on how large you make your zucchini bites. Bake until the edges are golden brown.

End Product

Cheesy Zucchini Bites Recipe

How do I store these?

After cooking them, I store them in a quart size freezer bag in the refrigerator. They will be good for 3 – 4 days.

Can I serve them hot or cold?

You can serve them hot from the oven or eat them cold after storing them in the refrigerator.

Can I freeze these?

Absolutely, place them in freezer bags and thaw in your refrigerator when you want a healthy snack.

Can I make these Gluten-Free?

Yes, I have family members who have gluten issues and they use the Gluten-Free Bread Crumbs.

Are these the same as zucchini fritters?

They are similar, but they are different at the same time. I grew up eating fried zucchini patties. You may have eaten them as well. My mom would grate some zucchini, add eggs, and some bread crumbs.

She would fry the patties in a large cast-iron pan filled with a little oil. We would eat these for breakfast, lunch, or dinner. We always had a large garden and several fruit trees.

Final Word

I hope you try making these zucchini bites, it’s one more recipe we can teach our family to cook from scratch. How is your garden doing?

You may be able to get fresh zucchini at a Farmer’s Market if you don’t have room to grow them in your own garden. May God Bless this world, Linda