Skip to Content

Baked Parmesan Zucchini Bites

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.

Three parmesan zucchini bites stacked on top of each other with a dollop of sour cream and three chopped green onions.

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 on the counter including a yellow onion, bowls of parmesan, rolled oats, cheese, spices and two zucchinis.

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.
Four images showing steps to make the recipe. First is a white bowl with shredded zucchini and a cheese grater. Second is a bowl with chopped onion, parmesan, cheese, zucchini, oats and spices dumped in. Third image is the zucchini bite batter in a large bowl with a spatula. Fourth image is a muffin pan with zucchini bites baked inside.

How To Make Baked Zucchini Bites

  1. Grate the zucchini and squeeze out excess liquid through a cotton kitchen towel.
  2. Add all ingredients to a large bowl and mix together. Let oats soak up moisture for a few minutes.
  3. Divide into six prepared muffin cups.
  4. 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.

Six zucchini bites on the counter, three with sour cream and green onion on top.

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.
A close up of a zucchini muffin bite with sour cream and green onion on top.

More Zucchini Recipes

Six zucchini parmesan bites. Some with a dollop of mayo and a few chopped green onions on top.

Baked Parmesan Zucchini Bites

Baked parmesan zucchini bites are an easy snack or side dish full of flavor.
Print Pin Recipe
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 6 servings

Ingredients

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.
    A muffin pan, a paper towel and a jar of olive oil.
  • Chop the onion and peel the zucchini.
    Two images of a cutting board. First with chopped yellow onion and a knife. Second with a bowl of shredded zucchini, a grater and a zucchini beside it.
  • Wrap the zucchini in a kitchen towel and squeeze out as much excess juice as possible.
    Two images. First with a bowl of zucchini juice and towel wrapped with zucchini inside. Second with shredded zucchini sitting on top of a kitchen towel.
  • Beat the eggs in a large bowl with a fork.
    Add all ingredients to the large bowl: The squeezed zucchini, onion, oats (or breadcrumbs), cheddar cheese, parmesan cheese, garlic powder, onion powder, Italian seasoning and ground black pepper.
    Two images of a white bowl. First with beaten eggs inside. Second with all ingredients for recipe dumped in.
  • Mix everything together, then let it sit 10 minutes for oats to absorb moisture.
    A large bowl with zucchini parmesan mixture inside and a spatula.
  • Divide into the six greased muffin cups. Bake for 16-18 minutes, or until edges are golden brown. Let cool for 5 minutes, then serve and enjoy!
    Two images of a muffin pan. First with raw quinoa parmesan bites batter inside. Second with cooked quinoa parmesan bites.

Recipe Notes:

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.
  • 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.
Nutrition
Calories: 99kcal | Carbohydrates: 8g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 123mg | Potassium: 195mg | Fiber: 2g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 8mg | Calcium: 112mg | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

Join Our FREE MEMBERS LIBRARY!!Get exclusive access to all our FREE PDF recipe guides!! Must sign up on our website to gain free access – Join Free Members Library Here.
Recipe Rating