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Cheesy Baked Zucchini Bites

Cheesy Baked Zucchini Bites

Servings 48
Author Melissa Sperka


  • 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


  • Preheat the oven to 425°F. Spray the openings 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, if using. Whisk by hand until smooth.
  • Add the zucchini, 1 cup cheese, panko, onion and Parmesan. Mix until fully combined.
  • Using a tsp or 1-oz ice cream scoop divide evenly between the muffins tins. 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.


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.