Cheesy Baked Zucchini Bites Recipe

I’m sharing my seven-ingredient Baked Cheesy Zucchini Bites, a simple recipe that turns zucchini into an unexpected snack, appetizer, or side.

I can’t stop thinking about these Baked Cheesy Zucchini Bites. I toss shredded zucchini with melting mozzarella cheese and somehow it turns into little golden bites that crack at the edges and stay tender inside.

It’s weird, they’re simple but totally addictive, the kind of snack you swear you’ll only try once and then end up grabbing more. I call it my Easy Cheesy Zucchini Bake when I need something quick to impress, but really it’s just pure, crunchy-cheesy comfort that disappears in minutes.

Honestly, I always intend to save some for later, and I never, ever do.

Ingredients

• Zucchini brings moisture and fiber, low calories, mild grassy taste that keeps it fresh
• Mozzarella gives melty protein and calcium, creamy texture, not too salty, comforts the bite
• Parmesan packs umami and sharper salt, adds crunchy brown bits and rich savory punch
• Panko makes them crispier, adds carbs and light crunch without getting soggy fast
• Egg binds everything, adds protein and a golden hold, helps browning, tiny flavor boost
• Garlic powder brings warm pungent flavor, no moisture, small jar goes a long way
• Salt and pepper lift the flavors, simple seasoning, controls saltiness and subtle heat

Ingredient Quantities

• 2 medium zucchini shredded (about 2 cups)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3/4 cup panko breadcrumbs
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper

How to Make this

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment or lightly oil it.

2. Put the shredded zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as you can, pressing hard, its important or the bites wont hold.

3. In a large bowl mix the drained zucchini with the egg, mozzarella, Parmesan, panko, garlic powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until evenly combined.

4. If the mixture seems too wet add a tablespoon or two more panko until it holds together when you squeeze a small amount in your hand.

5. Let the mixture rest 3 to 5 minutes so the panko soaks up moisture, this helps them not fall apart while baking.

6. Use a tablespoon or small cookie scoop to portion the mixture into mounds on the prepared sheet, press each mound gently to flatten into a bite sized patty, space them a little so air can circulate.

7. Lightly spray or brush the tops with oil so they brown better, then bake 18 to 22 minutes until edges are golden and the tops are set, flip once about halfway through for even crisping.

8. Let them cool on the sheet 2 to 3 minutes before serving, they firm up as they cool so dont try to move them too soon.

9. If you want extra crispness you can broil 1 minute at the end watching closely so they dont burn, or chill the formed bites for 10 minutes before baking to help them hold shape.

10. Serve warm, theyre great plain or with your favorite dip.

Equipment Needed

1. Oven and baking sheet, for roasting the bites at 400°F
2. Parchment paper or a little oil, to line the sheet so nothing sticks
3. Box grater or food processor, to shred the zucchini (or buy pre-shredded)
4. Clean kitchen towel or several paper towels, to squeeze out all the moisture, dont skip this or they wont hold
5. Large mixing bowl, to combine zucchini cheese egg and breadcrumbs
6. Measuring cups and spoons, for panko Parmesan salt pepper and garlic powder
7. Tablespoon or small cookie scoop plus a spatula, to portion and flatten the mounds
8. Pastry brush or olive oil spray and oven mitts, to oil the tops and safely handle the hot sheet

FAQ

Cheesy Baked Zucchini Bites Recipe Substitutions and Variations

• Zucchini: swap with yellow squash, grated 1:1 — basically identical texture and cook time; if using grated potato use same volume but squeeze out extra moisture and add an extra 2 tbsp panko so they hold together better.
• Mozzarella: use Monterey Jack or provolone 1:1 for the same melt and mild flavor; for a sharper bite try sharp cheddar but expect a bit more oil as it melts.
• Panko breadcrumbs: replace with regular breadcrumbs 1:1 or crushed Ritz/pretzels for extra flavor; for gluten free use almond flour or GF breadcrumbs, but almond will give a softer, denser crust so add 1 tbsp more to firm up.
• Egg: use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for vegan binding or 1/4 cup plain Greek yogurt as a direct swap for one egg to keep them moist, but yogurt will make them slightly denser.

Pro Tips

1. Salt the shredded zucchini and let it sit about 10 minutes, it pulls out extra water and makes squeezing way easier. If they seem a little salty after, give a quick rinse and wring again then pat dry.

2. Toast the panko in a dry skillet until it’s golden, it gives a nuttier flavor and way more crunch than straight-from-the-bag panko. You can also swap in crushed plain crackers or cornflakes for a different texture.

3. Chill the formed bites in the fridge for 10 to 15 minutes or pop them in the freezer for 10 minutes, that firms them up so they dont fall apart while cooking. Bake them on a wire rack over the sheet so air can circulate and the bottoms dont get soggy.

4. If the mix is still too loose try a tablespoon of cornstarch or regular flour instead of dumping in more panko, it binds without drying them out. For bigger batches add an extra egg, and always brush or spray the tops with oil before the last minute under the broiler while watching closely so they dont burn.