"We are not measured by the trials we meet -- only by those we overcome."
- - Spencer W. Kimball
August 26, 2014
Baked Cheesy Zucchini Bites
by Melanie Gunnell

Garden still overflowing with zucchini? I’ve got your back with two suggestions: a) make these fabulous little baked-not-fried zucchini bites or b) pass some on to me; moving in the middle of summer means no overflowing garden in my backyard currently.

I know a lot of people get sick of zucchini, but I could eat the stuff year round. It’s probably one of my favorite vegetables because it is so darn versatile. Me + Zucchini = Soulmates.

These cheesy zucchini bites are a healthier zucchini fritter without sacrificing any flavor. Since they are baked at a high temperature, you get the slightly crunchy edges with wonderfully soft, tender insides.

My kids will tell you they were elevated to otherworldly heights when dipped in their favorite ranch dressing, and while I don’t necessarily disagree, they are pretty stellar on their own, too, and make a fabulous side dish for just about anything.

Last time we ate them, it was a super simple summer meal of zucchini bites, grilled chicken, corn on the cob, and watermelon. Perfection.

Baked Cheesy Zucchini Bites
Yield: Makes 2-3 dozen zucchini bites


  • 1 1/2 cups packed shredded zucchini (no need to peel the zucchini)

  • 1 large egg, lightly beaten

  • 1/4 - 1/2 cup shredded sharp cheddar cheese

  • 1/4 cup panko or regular bread crumbs

  • 1/4 teaspoon dried basil (or 1-2 teaspoons fresh)

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper


  1. 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.

  2. 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.

  3. Place the zucchini and remaining ingredients in a medium bowl and mix until combined.

  4. Drop the mixture by tablespoonful on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly.

  5. Bake for 16-20 minutes until the edges are golden.

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.)

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About Melanie Gunnell

Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham Young University with a degree in public health, but for the past ten years, stay-at-home motherhood has been her job along with blogging-from-home for the past five.

She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for both the never-ending winters and the never-ending wrestling matches in her front room.


Calling(s): Primary pianist, CTR 6/7 Primary teacher, Activity Day leader

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