These cheesy zucchini fritters are soft, tender, and perfect for babies and toddlers. They are loaded with nutrients from the zucchini and make a great, mess-free lunch!

Zucchini bites served with carrots and tomatoes

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I love cooking with zucchini, but it can be pretty bland on its own. These zucchini fritters are a flavorful way to enjoy the vitamin-packed veggie!

WHAT YOU’LL NEED

Here is what you’ll need to make these cheesy zucchini fritters:

Ingredients to create cheesy zucchini fritters
  • Zucchini: The main star ingredient for these cheesy fritters.
  • Breadcrumbs: I like to use plain flavored panko breadcrumbs.
  • Egg: Used as a binder to help hold these fritters together.
  • Shredded Cheese: Used to add flavor to these fritters/bites. I used 4-cheese Mexican blend for added flavor, but you may use any type of cheese.
  • Onions: Used to add extra flavor and subtle natural sweetness to these fritters/bites. Finely chop the onions so that there aren’t too many large chunks.
  • Garlic Powder: For added flavor.

PROCESS

  1. Shred the zucchini using a cheese grater. I used the smallest sized holes on my box grater to get the mixture to be as smooth as possible, but if you prefer larger chunks of zucchini in the fritters/bites, use a larger sized hole on the grater. You should end up with about 1.5 cups of packed shredded zucchini.
  2. Use your hands or a towel to squeeze out as much moisture from the zucchini as possible. You may also place the zucchini over a sieve and use the back of a spoon to press down on it to remove the moisture. Once you remove the moisture, you should end up with about 1 cup of packed shredded zucchini.
  3. Add the zucchini to a bowl along with the other ingredients. Mix well until combined.
  4. Scoop out heaping tablespoon-sized portions onto a parchment paper-lined pan. Press down to shape the portions into small fritters.
  5. Bake at 400 degrees Fahrenheit for 20-25 minutes, or until the edges begin to slightly brown. If you are making zucchini bites, pack tablespoon-sized portions into a mini muffin pan and bake for around 25 minutes.
Steps to create cheesy zucchini bites

STORAGE INSTRUCTIONS

Once cooled, store the zucchini fritters/bites in an airtight container in the refrigerator for up to 3 days. To reheat, bake the fritters at 350 degrees for 5 minutes or microwave for 15-20 seconds or until warmed through. To freeze, place the cooled fritters in a freezer-safe Ziploc bag with parchment paper lined between each one and freeze for up to 3 months. Defrost at room temperature before reheating, or quickly reheat on high in the microwave for 20-30 seconds.

Cheesy zucchini fritters served with carrots and tomatoes
Zucchini fritters served with carrots and tomatoes

SUBSTITUTIONS

  • Zucchini: I made a similar version of these fritters/bites with broccoli. Check out these broccoli and cheese bites!
  • Eggs: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
  • Breadcrumbs: I use panko breadcrumbs in this recipe, but for a gluten-free version, replace the breadcrumbs with almond flour.
  • Cheese: For a dairy-free version, substitute the cheese for dairy-free shredded cheese.
Zucchini fritters mixture
Zucchini fritters/bites mixture

RECIPE NOTES

  • It is extremely important to remove as much moisture from the zucchini as possible. Excess moisture will result in an overmoist mixture that will cause the bites to be soggy. You can use your hands or a towel, but I find that using a nut milk bag is the easiest way to remove the most moisture.
  • This recipe makes about 12 small fritters or 16 mini bites.
  • When making bites, I like to use a silicone muffin pan to bake them as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. Avoid using paper liners as these bites tend to stick. 
  • Finely chop the onions as small as possible so that there aren’t too many large chunks.
  • I used 4-cheese Mexican blend as the cheese in this recipe for added flavor and cheddar cheese also works well. Mozzarella cheese is a good low-sodium alternative.
  • Add salt and other seasonings for a bit more flavor if serving to adults.
Cheesy zucchini bites served with carrots and tomatoes

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Cheesy Zucchini Fritters/Bites

These cheesy zucchini fritters are soft, tender, and perfect for babies and toddlers. They are loaded with nutrients from the zucchini and make a great, mess-free lunch!
5 from 6 votes
Print Pin Rate
Course: lunch
Cuisine: American
Keyword: zucchini bites, zucchini fritters
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 fritters

Ingredients 

  • 1 ½ cups shredded zucchini, packed (about 2 small, or 1.5 medium zucchini)
  • cup panko breadcrumbs 
  • 1 egg
  • ½ cup shredded cheese
  • ¼ cup onions, finely diced
  • ¼ tsp garlic powder 
  • ¼ tsp salt (optional)

Instructions

  • Shred the zucchini using a cheese grater. I used the smallest sized holes on my box grater to get the mixture to be as smooth as possible, but if you prefer larger chunks of zucchini in the fritters/bites, use a larger sized hole on the grater. You should end up with about 1.5 cups of packed shredded zucchini.
  • Use your hands or a towel to squeeze out as much moisture from the zucchini as possible. You may also place the zucchini over a sieve and use the back of a spoon to press down on it to remove the moisture. Once you remove the moisture, you should end up with about 1 cup of packed shredded zucchini.
  • Add the zucchini to a bowl along with the other ingredients. Mix well until combined.
  • Scoop out heaping tablespoon-sized portions onto a parchment paper-lined pan. Press down to shape the portions into small fritters.
  • Bake at 400 degrees Fahrenheit for 20-25 minutes, or until the edges begin to slightly brown. If you are making zucchini bites, pack tablespoon-sized portions into a mini muffin pan and bake for around 25 minutes.

Notes

  • It is extremely important to remove as much moisture from the zucchini as possible. Excess moisture will result in an overmoist mixture that will cause the bites to be soggy. You can use your hands or a towel, but I find that using a nut milk bag is the easiest way to remove the most moisture.
  • This recipe makes about 12 small fritters or 16 mini bites.
  • When making bites, I like to use a silicone muffin pan to bake them as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. Avoid using paper liners as these bites tend to stick. 
  • Finely chop the onions as small as possible so that there aren’t too many large chunks.
  • I used 4-cheese Mexican blend as the cheese in this recipe for added flavor and cheddar cheese also works well. Mozzarella cheese is a good low-sodium alternative.
  • Add salt and other seasonings for a bit more flavor if serving to adults.

Nutrition

Nutrition Facts
Cheesy Zucchini Fritters/Bites
Amount per Serving
Calories
32.39
% Daily Value*
Fat
 
1.58
g
2
%
Saturated Fat
 
0.78
g
5
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.17
g
Monounsaturated Fat
 
0.46
g
Cholesterol
 
17.33
mg
6
%
Sodium
 
97.65
mg
4
%
Potassium
 
94.68
mg
3
%
Carbohydrates
 
2.61
g
1
%
Fiber
 
0.43
g
2
%
Sugar
 
1.05
g
1
%
Protein
 
2.12
g
4
%
Vitamin A
 
110.56
IU
2
%
Vitamin C
 
5.54
mg
7
%
Calcium
 
34.25
mg
3
%
Iron
 
0.29
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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6 Comments

  1. 5 stars
    Thank you so much for this recipe! My daughter is not a fan of zucchini but she loves these! I always love simple and healthy ingredients. Can’t wait to try your other recipes.

    1. I’m so happy to hear that your daughter loved these! I hope that she also likes any other recipes that you try out as well! Thanks for your great review, Celia!😊

  2. 5 stars
    Another crowd pleaser from Feeding Tiny Bellies. Don’t think I’ve ever had a recipe my son hasn’t loved. Swapped out breadcrumbs for almond flour and they’re so delicious. Thank you!

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