Cheesy zucchini bites

recipe

This zucchini bites recipe offers a great way to get little picky eaters over the fence.

They’re crisp on the outside and tender, almost creamy on the inside thanks to the cheese and eggs. The garlic powder, dill, and spring onions add extra taste and nutrients.

And they’re super easy and mess-free to make as you can simply bake them in the oven.

Yields

30 bites

Prep Time

15 mins

cook time

25 mins

Ingredients

600 g zucchini (about 2 large zucchini or 4 small)
120 g panko breadcrumbs (Japanese bread crumbs, available in most supermarkets and organic stores). Look above for a gluten-free suggestion.
180 g shredded cheddar or Gouda cheese
2 large eggs
6 spring onions, finely chopped
2 tablespoons dill, chopped
1 seasonings: teaspoon Himalayan or sea salt seasonings: freshly cracked pepper to tastes
1 seasonings: teaspoon garlic powder or fresh garlic

*Unless stated differently, my recipes are measured with US measuring cups like these ones.

Direction

Preheat the oven to 200°C/400°F. Line a baking tray with parchment paper. Set aside.

Start by shredding the zucchini and squeeze out some of the liquid in a mesh colander (no need to squeeze out all the liquid, just a few squeezes will do).

In a large bowl, stir together the shredded zucchini, panko breadcrumbs, shredded cheese, eggs, chopped spring onions, chopped dill, and seasonings until well-combined.

Using your hands shape the zucchini mixture into small balls the size of a tablespoon, or larger patties if you serve them for dinner, and place on the oven tray.

Bake for about 20-30 minutes until browned and crisp, flipping halfway through.

Serve warm with yoghurt sauce for dipping.

You can store them in the fridge for about 5 days or freeze for up to 6 months.

recipe