These Zucchini Cheddar Bites are packed with hidden vegetables and are so addictive! With zucchini, carrot, and cheddar cheese, they’re great for cleaning out the fridge in healthy, delicious snacking form.
My dad puts zucchini in everything. Smoothies, ice cream, salads, cereal. It’s clearly quite the versatile food. But after the Zucchini Crisp we made a few days ago I was about sweet toothed out. (Okay that’s a lie. I’m never sweet toothed out. But the nutritionist in me was begging for something that didn’t involve sugar.) And so these Zucchini Cheddar Bites came to be!
Ingredients for these zucchini bites
- Zucchini: Zucchini makes up a bulk of the bite! We’ll shred then coax the moisture out of these, leaving the peel on of course for added fiber and vitamin K.
- Carrots: Most any recipe involving shredded cheese can also act as a vessel in which to sneak shredded carrots. Muahahaha.
- Egg: The glue that holds these flavor bombs together with a little punch of protein!
- Cheddar Cheese: High in fat? Yea. The very foundation of these warm, tender, flavorful bites? Yes.
- Breadcrumbs: Use a whole grain variety to pack in a few more B vitamins and fiber.
- Onion, garlic, green onions: No dish would be complete without our favorite alliums.
These zucchini bites are great for serving as a zucchini appetizer recipe! They’re savory and light and crispy and so addictive. I think you’re going to love them!
Servings: 15 bites
These Zucchini Cheddar Bites are packed with hidden vegetables and are so addictive! With zucchini, carrot, and cheddar cheese, they’re great for cleaning out the fridge in healthy, delicious snacking form.
Ingredients
- 3 cups shredded zucchini about 2 zucchinis, peel on
- ¼ tsp salt
- ½ cup shredded cheddar cheese
- ¼ cup whole grain seasoned bread crumbs
- ½ medium white onion diced
- ½ cup shredded carrot about 2 carrots
- 2 large eggs
- 1 clove garlic minced
Instructions
- Prep: Preheat oven to 375 degrees F (190 C). Shred zucchini with a food processor or box grater. Spread onto a few layers of paper towels. Sprinkle with salt and set aside for 15 minutes.
- Stir: Shred/dice/measure remaining ingredients. Press excess water out of zucchini then mix everything together. Spoon golf ball-sized rounds onto a parchment-lined baking sheet.
- Bake: For 30 minutes, or until outsides are brown and crisp.
Nutrition Information
Serving: 1piece Calories: 36kcal (2%) Carbohydrates: 2.6g (1%) Protein: 2.3g (5%) Fat: 2g (3%) Saturated Fat: 1g (6%) Cholesterol: 29mg (10%) Sodium: 85mg (4%) Potassium: 113mg (3%) Fiber: 0.6g (3%) Sugar: 1.1g (1%) Calcium: 30mg (3%) Iron: 0.4mg (2%)
Kaylene @ The Links Site says
This look delicious, I love zucchini! Going to have a go at making some of these soon!
Sarah says
Thanks so much Kaylene! Let me know how you like em! I
nearlyate the whole batch in one sitting.Jennifer says
Although I love using the shredded zucchini in breads I thought I’d give this recipe a try since I love zucchini so much. This will make a great side vegetable when I make my roasted chicken tonight for dinner. Thanks
Sarah says
You can really work zucchini into anything. I’ve seen people put it in oatmeal! Enjoy!
Nissa says
These are delicious! I made them (added a little more cheese and bread crumbs than the recipe stated) and I couldn’t stop eating them. Delicious both hot and cold. Am making them again Tuesday so I can take them to work!!
Sarah says
So happy to hear, Nissa!! 😀
Tina says
OMG.. ….YUM! Thanks!
Sarah says
Enjoy, Tina! 😀
Katie says
I made these yesterday (I wish I could post a picture — they came out sooooo cute). I made them for the 17-month old toddler in my care (BIG FOODIE) but me and his parents pretty much ate them all, LOL. I brushed some melted butter mixed with turmeric and black pepper across the top right before I stuck them in the oven. Gave them a lovely color. Thank you for this recipe!! I shared my pics and the link with my local foodie group here in Chapel Hill, NC. It is a keeper — I’m going to try some variations with a more sharp cheddar and some bacon, and maybe another with parmesan. YUM.
Sarah says
Love those variations, so happy you (and the toddler foodie) liked them!
Katie says
I forgot to give the recipe 5 stars. And I posted the pics on my IG if you’d like to see them.
Ann says
So delicious!!! Making another batch in a couple days!!
Victoria says
These are delicious! Crispy on the outside but still a bit soft in the middle, I wanted to eat the whole pan at once. Will definitely be making these again.