Baked parmesan zucchini bites are an easy snack or side dish full of flavor! Loaded with shredded zucchini, onion, eggs, two types of cheese, and a variety of seasonings. These cheesy zucchini bites have lots of delicious flavors in one small bite!
You can meal prep these for easy lunches, serve them as a snack, or as a side dish with dinner.
Zucchini Bites
- This recipe is easy and versatile using affordable zucchini. For another easy savory snack try our quinoa egg muffins that are made in a similar way.
- Feel free to add other veggies, chopped leftover meats, rice or quinoa to the recipe.
- Baking these in a muffin pan makes this recipe perfect for grab-and-go meals as you head out the door.
- With healthy, budget-friendly ingredients, you really can't go wrong here! These zucchini bites are easily customizable with ingredients you already have in your kitchen.
We love meal-prepping and easy lunch ideas! For more simple recipes try our quinoa broccoli nuggets, crustless mushroom tomato quiche, the biscuit-style savory zucchini pie, six easy mason jar salads, or the vegetarian mashed chickpea wraps.
Recipe Ingredients
ZUCCHINI: You'll need 2 cups of shredded zucchini. No need to peel beforehand, as the peel can also be eaten. One medium zucchini should be enough to equal 2 cups worth.
ROLLED OATS: I like to use old-fashioned rolled oats for my recipes. Quick oats won't produce the same texture. You can also use bread crumbs or panko crumbs. Rice or quinoa will also work for this recipe!
CHEESE: A combination of grated cheddar cheese and parmesan cheese add lots of flavors. Feel free to use the store-bought shaker version or freshly treated parmesan. Different styles of cheese can also be substituted. Try feta, mozzarella, marble, Monterey jack, swiss or whatever else you have on hand.
ONION: I used ½ cup of finely chopped yellow onion. You can also use red onion or white onion.
SPICES: Garlic powder, onion powder, Italian seasoning and ground black pepper add flavor. There's no need to add any salt. The garlic powder and parmesan cheese add enough saltiness.
Topping Ideas
You can serve these zucchini bites as-is or add your favorite toppings. Here are a few ideas.
- Mayonnaise with chopped green onions.
- Mild, medium or hot salsa.
- A drizzle of hot sauce.
- Ketchup, mustard or barbecue sauce.
- Try a dollop of berry jam if you like sweet and salty (you either love it or hate it).
- Plain greek yogurt with chopped green onions.
How To Make Baked Zucchini Bites
- Grate the zucchini and squeeze out excess liquid through a cotton kitchen towel.
- Add all ingredients to a large bowl and mix together. Let oats soak up moisture for a few minutes.
- Divide into six prepared muffin cups.
- Bake until golden brown. Let cool, serve, and enjoy!
Leftover zucchini bites can be stored in an airtight container for up to 1 week.
These zucchini bites can also be frozen. I prefer to wrap each in parchment paper or plastic wrap and then place them in a large freezer bag. This helps to prevent freezer burn.
Recipe Tips
- Be sure to squeeze out as much liquid from shredded zucchini as possible. I prefer to use an old cotton kitchen towel for this step. Sometimes vegetables can stain the fabric, so keep one just for this use.
- Don't forget to grease the muffin pan before adding the zucchini batter. This will ensure they can be removed easily. You can also use muffin liners if preferred.
- This recipe can also be baked in a mini muffin pan for little snacks!
- We used a shaker of parmesan cheese. This style tends to be a bit saltier. If you prefer a less salty taste, try freshly grated parmesan cheese.
- Chop the onion very small so that the batter sticks together and the muffins don't fall apart while baking.
More Zucchini Recipes
- Savory Zucchini Pie is in a biscuit-style batter and baked until golden brown.
- Whole Wheat Zucchini Bread with hints of warming spices makes a lovely quick bread.
- Crab Stuffed Zucchini is an easy and affordable side dish.
- Zucchini Parmesan Frittata is made with just a few simple ingredients.
- Zucchini Chocolate Chip Muffins - you don't even notice the zucchini!
Baked Parmesan Zucchini Bites
Ingredients
- 2 cups shredded zucchini
- 2 eggs
- ½ cup diced yellow onion
- ½ cup rolled oats - or breadcrumbs
- ¼ cup shredded cheddar cheese
- ¼ cup parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F. Lightly grease the insides of six muffin cups in a muffin pan with a paper towel and cooking oil.
- Peel and shred the zucchini using a cheese grater. Wrap the zucchini in a kitchen towel and squeeze out as much excess juice as possible. Set aside.
- In a large bowl, beat 2 eggs with a fork. Next, add in 2 cups of squeezed shredded zucchini, ½ cup diced onion, ½ cup rolled oats (or breadcrumbs), ¼ cup shredded cheddar cheese, ¼ cup grated parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning and ½ teaspoon ground black pepper.
- Mix everything together, then let it sit 10 minutes so the oats can absorb the liquid.
- Divide the batter into the six greased muffin cups. Bake for 16-18 minutes, or until the edges turn golden brown. Let cool for 5 minutes, then serve and enjoy!
Recipe Notes:
- Be sure to squeeze out as much liquid from shredded zucchini as possible. I prefer to use an old cotton kitchen towel for this step. Sometimes vegetables can stain the fabric, so keep one just for this use.
- Don’t forget to grease the muffin pan before adding the zucchini batter. This will ensure they can be removed easily. You can also use muffin liners if preferred.
- We used a shaker of parmesan cheese. This style tends to be a bit saltier. If you prefer a less salty taste, try freshly grated parmesan cheese.
- Chop the onion very small so that the batter sticks together and the muffins don’t fall apart while baking.
- Leftovers will store in an airtight container for up to 1 week.
- These zucchini bites can also be frozen. I prefer to wrap each in parchment paper or plastic wrap and then place them in a large freezer bag. This helps to prevent freezer burn.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
bob says
Just out of the oven! I didn't wait to strain the zucchini so I just added another 1/2 cup of oatmeal (I made a double batch). Also another egg. And a pinch of cayanne. But they are great, exactly what I was looking for to take to the Film Festival I am spending 3 days at. Something easy and healthy to eat. Love the oatmeal works so well.