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Cheesy Baked Zucchini Bites

These golden Cheesy Baked Zucchini Bites are like peanuts, it’s impossible to eat only one. Serve them with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chives for a two bite appetizer or snack.

Cheesy Baked Zucchini Bites

Easy Cheesy Baked Zucchini Bites Recipe

When someone gives you zucchini from their garden, it’s time to get creative.  It usually doesn’t take me very long, when it comes to recipes these zucchini bites.  I love zucchini in almost any form and grew-up eating my Mom’s zucchini bread like it was a loaf of gold. Pure heaven. These zucchini bites are made in two bite form making them a delicious choice for serving as an appetizer. They never last long. Cheesy Baked Zucchini Bites: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat the oven to 425°F. Spray the wells of 2 (24) cup mini muffin tins with cooking spray.
  • Grate Zucchini – Finely grate the zucchini then twist in a kitchen towel or cheese cloth until all moisture is removed. Measure AFTER drying. Set aside.
  • Wet Ingredients – In a medium-size mixing bowl, whisk together the cream cheese, butter, eggs, garlic salt, black pepper and hot sauce, if using. Whisk by hand until smooth.
  • Combine – Add the zucchini, shredded cheese, panko, onion and Parmesan. Mix until fully combined.
  • Transfer to Pans – Divide evenly between the muffins cups. Sprinkle the tops with the remaining cheese.
  • Bake per the recipe until golden.
  • Cool in the pan for 5 minutes then remove to a platter.
Cheesy Baked Zucchini Bites

How to Make the Best Cheesy Baked Zucchini Bites

This recipe features finely grated fresh zucchini that’s combined with softened chive and onion cream cheese, melted butter, eggs, grated Parmesan cheese, panko breadcrumbs and plenty of shredded sharp cheddar cheese. Toss in some simple seasonings and they’re ready to bake in mini muffin pans. I like to top them just before serving with a dollop of plain Greek yogurt or sour cream and a sprinkle of fresh chives for a touch of green.

  • Ingredients you’ll need to make homemade Cheesy Baked Zucchini Bites: Grated  fresh zucchini, shredded sharp cheddar cheese, panko breadcrumbs, large eggs, butter, chive and onion cream cheese, diced onion, grated Parmesan, hot sauce, garlic salt and black pepper.
  • Kitchen tools you’ll need: Two 24 count mini muffin pans, cheese grater, measuring cups and spoons, medium mixing bowl, rubber spatula and small scoop or Tablespoons to divide the batter.
  • It’s of upmost importance that you remove as must moisture from the fresh zucchini as possible. You can ring it in a lint free clean kitchen towel then pat dry with paper towels, if needed.
  • In this recipe I used whole wheat panko breadcrumbs, but you can use either whole wheat or plain panko with no other adjustments needed.
  • You can adapt the flavor of cheese to suit your taste. For example, use pepper jack cheese for a kick or colby jack or shredded Gruyere cheese to change the flavor profile slightly.
  • These zucchini bites are delicious served warm or at room temperature, and they reheat beautifully. Reheat in single servings in the microwave, in an air fryer or on a sheet pan in a 350°F oven for a few minutes or just until heated through.
  • Do you need to make a batch in advance?  You can! Make and bake then cool completely and freeze.
  • Place frozen zucchini bites in mini muffin tins or onto a parchment lined baking sheet and bake for 6-8 minutes at 375°F and they’re ready to be served as a swoon-worthy appetizer at your next soiree.
Cheesy Baked Zucchini Bites

More Easy Zucchini Recipes to Make

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Cheesy Baked Zucchini Bites

Prep Time20 minutes
Cook Time14 minutes
Total Time34 minutes
Course: Appetizer
Cuisine: American, Southern
Keyword: cheesy-baked-zucchini-bites
Servings: 48 servings
Calories: 43kcal
Author: Melissa Sperka

Ingredients

  • 4 oz softened Chive & Onion cream cheese softened
  • 4 Tbsp butter softened
  • 2 large eggs
  • 1 1/2 tsp garlic salt
  • 1/2 tsp black pepper
  • Few dashes hot sauce optional
  • 2 cups packed finely grated zucchini squeezed dry
  • 2 cups finely grated sharp cheddar or cheddar blend cheese divided
  • 3/4 cup panko breadcrumbs Whole wheat or plain
  • 1/3 cup finely chopped sweet onion
  • 1/4 cup grated Parmesan cheese
  • Sour Cream or plain Greek yogurt for serving
  • 2 Tbsp chopped fresh chives

Instructions

  • Preheat the oven to 425°F. Spray the wells of 2 (24) cup mini muffin tins with cooking spray. Set aside.
  • Finely grate the zucchini then twist in a kitchen towel or cheese cloth until all moisture is removed. Measure AFTER drying. Set aside.
  • In a medium-size mixing bowl whisk together the cream cheese, butter, eggs, garlic salt, black pepper and hot sauce. Whisk by hand until smooth.
  • To the bowl add the zucchini, 1 cup shredded cheese, panko, onion and Parmesan. Mix until fully combined.
  • Using a tsp or small ice cream scoop divide batter evenly between the muffins cups. Sprinkle the tops with the remaining cheese.
  • Bake for 12-14 minutes until golden. Cool in the pan for 5 minutes then remove to a platter.
  • Serve warm or at room temperature with a dollop of sour cream or plain Greek yogurt and chopped chives.

Notes

To prepare in advance, make, bake and cool thoroughly then freeze. To reheat, preheat the oven to 375°F. Arrange frozen zucchini bites on a parchment lined baking sheet and bake for 6-8 minutes or until heated through.

Nutrition

Serving: 1serving | Calories: 43kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 139mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

12 Comments

  1. 5 stars
    I made these this morning and was so surprised at how yummy they were. I didn’t have cream cheese so I used plain greek yogurt.
    I think I will try them again soon and omit the butter and add some cooked pork sausage.

    Thank you so much for this recipe

  2. I made these for an open house. Because this was the first time I had made them, my husband was a bit nervous. The first one he popped into his mouth, convinced him they were a good choice.

    1. I’m happy they worked well for your open house, they’re the perfect bite-size treat.Thanks so much for taking the time to let me know.

  3. I forgot to write that I made 1/2 of these in a mini cupcake pan and the other 1/2 I cooked in a glass casserole dish and cut into small bite-sized pieces. Had to cook the casserole dish double the time but they turned out great!

  4. I just made these for a Labor Day picnic at my mom’s house. They are absolutely delicious! I doubled the recipe and the only thing I added extra was smoked paprika to give a bit more flavor.

  5. Hi, This looks delicious. Can this be baked in a casserole or glass dish? If so what size dish would be good, oven temperature and for how long to bake?

    Thanks for all the great recipes.

    LindaM

    1. Hi Linda, these are meant to be bite-size. If you prefer them larger, use a standard muffin tin and increase the baking time to accommodate.

  6. I cant wait to make these. Got the perfect cast iron pan. The Cast Iron Kitchen will be going today.
    Thank You So Much

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