These zucchini bites are made from shredded zucchini, eggs, grated Parmesan, sharp cheddar, a tablespoon of sunflower seed meal or almond flour, and a mix of Italian seasoning, garlic powder, smoked paprika, and onion powder. I squeeze the shredded zucchini dry first, shape the mixture into tots, and bake them at 425°F until golden, flipping them halfway through. They taste cheesy and savory, and they work as a snack, a side dish, or a party appetizer. The recipe makes 16 bites in about 30 minutes.
If you have more zucchini to use up, try my Loaded Zucchini Boats, Zucchini Pizza Casserole, and Sausage And Veggies Sheet Pan Dinner.
These are an easy way to get more vegetables on the table, and so are my Broccoli Fritters.
They are good on their own or with a dipping sauce like sour cream, keto ketchup, or sour cream and chive dip.
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💛 Why you’ll love this recipe
- Family-friendly, with a mild, cheesy flavor and a bite-size shape that works for kids.
- A 30-minute recipe.
- Can be eaten as a snack, a side dish, or served as a party appetizer.
- A great way to use up extra zucchini.
- Can be made egg-free with flax eggs (see the substitutions below).
➡️ Ingredients
⏲ How to make zucchini bites
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Preheat Oven And Prep Baking Sheet: Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Squeeze Out Liquid From Zucchini: Place shredded zucchini in a nut milk bag or in a kitchen cloth and squeeze until all of the excess liquid is removed. Discard the liquid.
- Mix Ingredients: To a mixing bowl, add the shredded zucchini, eggs, grated Parmesan, shredded cheddar, ground sunflower seed meal or almond flour, and spices. Using a spoon or an electric mixer, mix all of that together until well combined.
- Prepare And Bake Bites: Spoon about 1 Tablespoon of the mixture out from the bowl and form into a tot shape. Transfer each zucchini bite to your prepared baking sheet and bake until golden, about 16-18 minutes, flipping each zucchini bite over halfway through bake time.
- Serve: Serve on their own or with desired dipping sauces.
👉 Ingredient substitution suggestions
- Eggs: Make this recipe egg-free with flax eggs. Mix 2 Tablespoons of ground flax seeds with ¼ cup + 2 Tablespoons (3 ounces) of water. Set the mixture aside for about 5-10 minutes until the mixture thickens, then use the mixture in place of the 2 eggs.
- Grated Parmesan Cheese: Shredded Parmesan cheese will work, but if you go this route, I suggest skipping forming the zucchini bites into a tot shape and just flattening them. This is because the shredded Parmesan will make the bites harder to form into a tot shape, and it’ll be easier to just spoon some of the mixture onto your prepared baking sheet and then gently flatten.
- Shredded Cheddar Cheese: Use shredded Monterey Jack or shredded Mexican blend cheese in place of shredded cheddar.
- Ground Sunflower Seed Meal: Almond flour can be substituted at a 1:1 ratio. White flour should also be able to be subbed in at a 1:1 ratio (note that I have not tested this). Another option is to use 1-2 Tablespoon(s) of bread crumbs.
✨ Variations
- Add a handful or two of finely chopped steamed broccoli to increase the veggie content.
- Add a handful of crispy bacon crumbles to the zucchini mixture for added flavor and texture.
- Add a little spice by sprinkling in ⅛ teaspoon of ground cayenne pepper.
〰️ How to serve
- Serve with a dipping sauce, like sour cream, mayo, keto ketchup, marinara sauce, Yum Yum Sauce, or homemade ranch dressing.
- Serve as a side dish to Creamy Italian Sausage Soup or Zuppa Toscana.
➜ Cooking and recipe tips
- Shred the zucchini in a food processor or with a box grater. It can be shredded as roughly or finely as you’d like. I like the bites to have some texture, so I use the side of my box grater with large holes.
- Squeeze out as much liquid from the shredded zucchini as you can. The drier it gets, the crispier the bites will be when baked.
- You can make the zucchini bites into a tot shape, or you can just gently flatten them. They can also be made a little thinner or thicker than you see in the photos; they’ll work either way.
💬 FAQs
How should the zucchini bites be stored?
Store them in an airtight container in the refrigerator for up to 5 days. Eat cold or reheat on the stovetop over medium heat, in the oven at 425°F, or in the microwave in 30-second increments until warmed throughout.
Can these zucchini bites be frozen?
Yes, these freeze really well. Allow them to fully cool then store them in an airtight container or freezer bag for up to 3 months. Allow them to thaw overnight in the refrigerator before reheating on the stovetop, in the oven, or in the microwave.
📚 More zucchini recipes
🍽 Recipe
🍴 Make This Next
- Bacon-Wrapped Pickle Bites – Crispy bacon wrapped around a tangy pickle.
- Queso Fundido – Melted cheese bubbling hot in the skillet.
- 7-Layer Dip – Every layer better than the last.
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Zucchini Bites
Ingredients
- 2 cups shredded zucchini, ~2 medium zucchini, ~200 grams once excess liquid is discarded
- 2 eggs
- ¾ cup grated Parmesan cheese, 90 grams
- ¼ cup shredded sharp cheddar cheese, 28 grams
- 1 Tablespoon ground sunflower seed meal or almond flour, 7 grams
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon salt
Instructions
- Preheat Oven And Prep Baking Sheet: Preheat oven to 425°F and line a baking sheet with parchment paper.
- Squeeze Out Liquid From Zucchini: Place shredded zucchini in nut milk bag or kitchen cloth and squeeze until all excess liquid is removed (should squeeze out ~1 cup of liquid). Discard liquid.
- Mix Ingredients: To a mixing bowl, add shredded zucchini, eggs, grated Parmesan, shredded cheddar, ground sunflower seed meal or almond flour, Italian seasoning, garlic powder, smoked paprika, onion powder, and salt. Using a spoon or electric mixer, mix until well combined.
- Prepare And Bake Bites: Spoon ~1 Tablespoon of mixture out from bowl and form into tot shape. Transfer each zucchini bite to prepared baking sheet and bake until golden, about 16-18 minutes, flipping each over halfway through bake time.
- Serve: Serve on their own or with desired dipping sauces.
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