Cheesy Zucchini Bites

I think zucchini may be the most popular vegetable to grow here in the USA.  I have lived in two different locations where I had room to have vegetable gardens and zucchini was always included as part of my garden.  I always got excited when I saw the first golden blossoms.

Photo credit

Although early zucchini plants were native to the Americas, it was the European colonists who brought them to Europe.  Then, in the early 20th century zucchini found its way back to North American, by way of Italian immigrants.  Zucchini is the Italian plural diminutive word for squash, “zucca”.  It is also known as “courgette” which is the French word for this vegetable.  For more facts about Zucchini, see this interesting article from Rutgers Cooperative Extension on the history, growing, preparation, and recipes for this wonderful plant.

Unless someone gives you a sack of really large zucchini, remember that biggest is not always the best.  The most flavorful zucchini is the small to medium-sized.

If you have been blessed with an abundance of zucchini, these Cheesy Zucchini Bites are a good way to use up some of them.

They can be served as an appetizer or as a side dish.  They are crunchy, cheesy and bite-size, with the sweet taste of the zucchini shining through.

Cheesy Zucchini Bites

  • Difficulty: easy
  • Print

2 medium zucchini, grated on large holes of a box grater and squeezed of excess liquid
3/4 cup panko breadcrumbs
1 cup sharp shredded cheddar cheese
1/4 cup parmesan cheese
2 eggs, lightly beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder

Preheat the oven to 350°F.  Spray a mini muffin pan with a nonstick cooking spray and set aside.

Place the grated zucchini in a colander over the sink and let the zucchini sit for about 5 minutes before squeezing out the excess liquid.  Transfer zucchini to a large mixing bowl.  Add breadcrumbs, cheddar and parmesan cheese, eggs, chopped onion, salt, pepper and onion powder.  Mix the ingredients together until fully combined.  Use a tablespoon or a small ice cream scoop to spoon the mixture into the wells of the mini muffin pan, about a tablespoon each.  Bake for about 20-25 minutes or until golden brown and crispy.  Cool in the pan for 5 minutes and then remove to a rack to finish cooling.

Makes 24-30  mini-bites.  

1.  After grating and pressing water out of the two medium sized zucchini, I had 2 cups of grated zucchini.
2.  In place of a mini muffin pan, the Bites can be baked on a parchment lined baking sheet.
3.  Leftovers can be reheated in a 350 degree oven for about 10 minutes.

You know summer is almost over when the Bee Balm starts to fade.  But the butterflies are still around and don’t seem to mind.



  1. These look delicious. I’m not big on zucchini because it seems to be too limp and watery to me and has to be cooked just the right way for me to be able to handle them. This looks like a recipe I could embrace!

Leave a Reply

%d bloggers like this: