Dinner/ Lunch/ Snacks & Appetizers

Cheesy Zucchini Bites

Need an afternoon snack for kids or adults? These are a fun snack to throw together and an awesome way for the kids to help you in the kitchen! They can do all the mixing… plus, the best part is playing with the ice cream scooper to make the bites! And they are delicious!

These bites can also sit alongside a meal for dinner. Kind of my zucchini equivalent of tater tots!

Like so many of my favorite dishes… these are versatile! Adding a little red pepper flakes to spice them up would be tasty! Or changing out the cheddar for mozzarella and dipping them into marinara sauce would be delicious!

Anyone who’s got a garden going… just tuck this little recipe away for late summer… You’ll thank me when you’re swimming in squash and zucchini!!

These little zucchini bites have a small amount of breadcrumbs but you can easily make them gluten free by substituting gluten-free breadcrumbs.

I love using an ice cream scooper whenever I can in the kitchen. It just makes things so much easier to portion all things and ensure all the food is uniform and will cook evenly. I use the small ice cream scoop here to make each zucchini bite bite-sized.

Cheesy Zucchini Bites

Print Recipe
By Serves: 4 Prep Time: 20 minutes Cooking Time: 10 minutes


  • 2 zucchinis, medium sized
  • 1 tbsp parsley, chopped
  • 1 clove garlic, chopped
  • 1 egg
  • ½ panko breadcrumbs*
  • ½ c shredded cheddar cheese
  • ¼ tsp salt
  • ⅛ tsp ground black pepper



Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper and set aside.


Grate zucchini on a clean kitchen towel (I just lay the towel out over my cutting board and grate right onto the center of the towel). With all the shredded zucchini in the towel, ring the towel out over the sink to remove as much moisture from the zucchini as possible.


In a medium bowl, add the parsley, garlic, egg, breadcrumbs, cheese, salt and pepper. After you ring out the zucchini, add it to the bowl. Stir to breakup up the egg and combine all the ingredients.


Using a small ice cream scoop, scoop the zucchini bites and spread them out evenly on the parchment paper lined sheet pan.


Bake at 425 F for 15-18 minutes, or until the zucchini bites are golden around the edges and heated through.


Serve immediately.


*Substitute gluten-free breadcrumbs to make this a gluten free snack.

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