Baked Cheesy Zucchini Bites

Compliments of Mel’s Kitchen

Yields 2-3 dozen depending on size



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



  • 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.
  • 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.
  • Place the zucchini and remaining ingredients in a medium bowl and mix until combined.
  • Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly.
  • 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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