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    Home » Recipes » Appetizers

    Easy Cheesy Zucchini Bites (with Video)

    By Chula King · August 25, 2019 · Updated November 7, 2021 9 Comments

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    Easy Cheesy Zucchini Bites

    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?

    Easy Cheesy Zucchini Bites

    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.

    Ingredients:

    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.

    Ingredients for Easy Cheesy Zucchini Bites

    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.

    Adding salt to zucchini for the Easy Cheesy Zucchini Bites

    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!

    Squeezing water from zucchini for Easy Cheesy Zucchini Bites

    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.

    Processing the Mixture for 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.

    Forming the Easy Cheesy Zucchini Bites

    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!

    Easy Cheesy Zucchini Bites

    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!

    I hope you liked this recipe for Easy Cheesy Zucchini Bites as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Recipe

    Easy Cheesy Zucchini Bites

    Easy Cheesy Zucchini Bites

    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.
    4.63 from 24 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Resting Time: 30 minutes minutes
    Total Time: 31 minutes minutes
    Servings: 6 servings
    Calories: 144kcal
    Author: Chula King

    Ingredients

    • 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

    Instructions

    • 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

    1. 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.
    2. 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.
    3. 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.
    4. If you don't have a food processor, add all ingredients to a bowl, and stir to completely combine.
    5. May be prepared in advance up to this point.
    6. Leftovers can be refrigerated, and reheated for 15 minutes at 350° F.

    Nutrition

    Calories: 144kcal | Carbohydrates: 8g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 598mg | Potassium: 193mg | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 9.4mg | Calcium: 170mg | Iron: 1mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

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    Filed Under: Appetizers, Vegetables, Vegetarian Dishes

    Reader Interactions

    Comments

    1. Carolyn says

      June 28, 2018 at 9:35 pm

      These sound delicious. Plan to make a copy and prepare them soon.

      Carolyn

    2. PudgeFactor says

      June 29, 2018 at 7:54 am

      They really were good, and super easy to make!

    3. Regina says

      August 17, 2019 at 6:13 pm

      Easy to make. Delicious!

    4. PudgeFactor says

      August 17, 2019 at 7:30 pm

      So glad you liked them Regina!

      Chula

    5. Bj says

      April 30, 2020 at 6:33 am

      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.

    6. Chula King says

      April 30, 2020 at 8:56 am

      BJ,

      These should freeze fine. They are super easy to make and really delicious!

      Chula

    7. Boshra says

      July 24, 2020 at 8:19 pm

      5 stars
      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
      Thanks

    8. Chula King says

      July 24, 2020 at 9:59 pm

      Thanks so much for you comment Boshra!

      Chula

    9. thejellyfishbar says

      May 15, 2021 at 6:12 am

      5 stars
      Thank you for the great recipe. I am very gland to find this post.

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    Chula King is an award-winning photographer and videographer behind Pudge Factor. She’s a professor by day and foodie by night, showcasing her favorite tried and true recipes.

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