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These zucchini cheddar bites are packed with hidden vegetables, are so addictive, and are easy to make! With zucchini, carrot, and cheddar cheese, they’re great for cleaning out the fridge in healthy, delicious snacking form.
save this recipe!When it’s zucchini season, it’s zucchini season. And by that, I mean you have so much zucchini that you don’t know what to do with it. And when that’s the case, it’s time to make these zucchini cheddar bites.
What’s so great about these bites is that they totally satisfy those salty and savory cravings. They’re like a fried appetizer and could even be considered fritters! But they have way more veggies than your average french fries or mozzarella sticks, making them an A+ snack choice in more ways than one.
Reader rating
“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.” —Victoria
Here’s what you need
Zucchini bites check the boxes for greasy, fried, and satisfying, so you may be surprised to know that they’re quite literally packed with other veggies besides zucchini.
- Zucchini: Zucchini makes up the bulk of the bite! We’ll shred and 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 be a vessel for sneaking in shredded carrots.
- Egg: Egg serves as the glue that holds these flavor bombs together with a little punch of protein!
- Cheddar Cheese: Shredded cheese is the foundation of these warm, tender, flavorful bites. If possible, shred your own cheddar cheese to avoid the anti-caking agents.
- 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.
Making zucchini bites is easy
Only 15 minutes of prep and 30 minutes of bake time stand between you and the perfect marinara sauce-dipping appetizer.
- Prep the zucchini: Preheat the oven to 375°F (190°C). Shred the zucchini with a food processor or box grater. Spread the shreds onto a few layers of paper towels and sprinkle with salt. Set aside for 15 minutes.
- Mix the filling: Shred, dice, and measure the remaining ingredients. Press the excess water out of the zucchini and then mix everything together. Spoon the golf ball-sized rounds onto a parchment-lined baking sheet.
- Bake: Bake for 30 minutes or until the outsides are brown and crisp!
Discard excess water
After shredding the zucchini, optionally press with paper towels before adding the salt. The salt should remove most of the moisture, but the paper towels can help sop up the bulk of it. This will make for crispier bites!
Hidden Zucchini Cheddar Bites
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 the zucchini, then mix everything together. Spoon golf ball-sized rounds onto a parchment-lined baking sheet.
- Bake: For 30 minutes, or until the outsides are brown and crisp.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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
You can really work zucchini into anything. I’ve seen people put it in oatmeal! Enjoy!
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!!
So happy to hear, Nissa!! 😀
OMG.. ….YUM! Thanks!
Enjoy, Tina! 😀
I forgot to give the recipe 5 stars. And I posted the pics on my IG if you’d like to see them.
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.
Love those variations, so happy you (and the toddler foodie) liked them!
So delicious!!! Making another batch in a couple days!!
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.
Can you freeze these? How long do they last if so! I’m starts to meal prep and would love to make these!
I haven’t tried so I can’t say for sure, but I think they would freeze alright!