Easy Cheesy Zucchini Bites are loaded with grated zucchini, bread crumbs, and cheddar cheese. They’re the perfect appetizer eaten plain, or dipped in ketchup or spicy marinara. The mixture can be made ahead of time, and baked when you need them. Also, the leftovers, are just as good when they’ve been refrigerated and reheated. Did I mention that they are super easy to make?
The Master Taste Tester proclaimed these Easy Cheesy Zucchini Bites better than my ever popular Easy Cheesy Sausage Balls! So, for a healthy and vegetarian alternative, you should definitely try these.
For other amazing zucchini recipes, check out my Three Cheese Zucchini Tart, Easy Make Ahead Zucchini Gratin or Creamy Puréed Zucchini Soup.
I used the following ingredients for these amazing morsels: Fresh zucchini, Kosher salt, dried breadcrumbs, extra sharp Cheddar cheese, garlic, eggs, and freshly ground black pepper.
Making the Mixture for the Easy Cheesy Zucchini Bites:
I started by grating the zucchini in my food processor, but could have also used a box grater. If you’ve ever worked with zucchini, you know that it’s full of water. A key to the success of these zucchini bites was removing as much of the water as possible. To do this, I transferred the grated zucchini to a colander set over a plate, and tossed it with some Kosher salt. After 30 minutes, I was amazed at the amount of liquid that had puddled in the plate.
I was even more amazed at the amount of liquid that I was able to squeeze out of the zucchini! To do this, I squeezed the zucchini by handfuls, and squeezed even more after putting the zucchini in doubled paper towels. Believe it or not, I ended up with about ⅔ of a cup of liquid!
Once the zucchini was squeezed dry, I put it in my food processor fitted with a steel blade, and added the bread crumbs, cheese, garlic, eggs, and pepper. I pulse processed the mixture 5 times. Then, I scraped down the sides and pulse processed the mixture 5 more times. That’s it – the mixture was ready! At this point, I could have refrigerated the mixture for a later use or proceeded to make the Easy Cheesy Zucchini Bites.
Finishing the Easy Cheesy Zucchini Bites:
To form the zucchini bites, I used my smallest ice cream scoop that holds 2 teaspoons. I’ve tried larger ice cream scoops, but greatly prefer the smaller size. I placed the scooped mixture on a silicon lined baking sheet.
I popped the Easy Cheesy Zucchini Bites into a preheated 420° F oven for 20 to 25 minutes. They were golden brown and incredibly delicious! They’re equally good hot or warm, and make the perfect appetizer. Yum!
This is an update of a post from June 28, 2018. Since then, I’ve made these tasty morsels a number of times. This update features a video and slightly modified text. However, it’s the same great recipe!
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Easy Cheesy Zucchini Bites
- 2 ½ cups grated zucchini, packed (See Notes 1 and 2)
- 1 teaspoon Kosher salt
- ½ cup (2.5 ounces) dried breadcrumbs
- 1 cup (4 ounces) extra sharp Cheddar cheese, shredded
- 1 clove garlic, minced
- 2 large eggs
- ⅛ teaspoon freshly ground black pepper
- Trim ends of zucchini; grate. Transfer to colander set over plate. Toss with 1 teaspoon of Kosher salt. Let sit for 30 minutes.
- Squeeze liquid from grated zucchini. (See Note 3)
- Preheat oven to 400° F.
- Place dried zucchini in food processor fitted with steel blade. Add remaining ingredients. Pulse process 5 times. Scrape down sides; process an additional 5 times, or until all ingredients are well mixed. (See Notes 4 and 5)
- Drop portions of zucchini mixture on silicon lined baking sheet using a 2-teaspoon ice cream scoop.
- Bake in preheated 400° F oven for 20 to 25 minutes, or until lightly browned. Yield: 40 Easy Cheesy Zucchini Bites - 6 servings. (See Note 6)
Chula's Expert Tips
- I used two zucchini that together weighed about 1 pound. Each zucchini was about 8-inches long. I don't know whether it would be considered medium or large. That's why I focus on the actual weight.
- I used my food processor to grate the zucchini. If you don't have a food processor, you can use a box grater - use larger holes.
- Generally, I first squeeze as much liquid as possible from the zucchini using my hands, and then squeeze the remaining liquid by placing the zucchini in a doubled paper towel. You could also squeeze the zucchini in a clean kitchen towel. However you do it, you want to make sure that you squeeze as much liquid as possible.
- If you don't have a food processor, add all ingredients to a bowl, and stir to completely combine.
- May be prepared in advance up to this point.
- Leftovers can be refrigerated, and reheated for 15 minutes at 350° F.
These sound delicious. Plan to make a copy and prepare them soon.
They really were good, and super easy to make!
Easy to make. Delicious!
So glad you liked them Regina!
Have you tried either freezing them before or after baking. Will try these when I have a surplus of squash this summer. They sound very easy and delicious. Thanks for all your recipe, have tried many and all have been delicious.
Chula King says
These should freeze fine. They are super easy to make and really delicious!
I do not like zucchini but this recipe changed my mind
Thank you and I will sharing it with my friends. It’s easy and delicious
Chula King says
Thanks so much for you comment Boshra!
Thank you for the great recipe. I am very gland to find this post.