Cheesy Zucchini Bites


Cheesy baked zucchini tots, perfect for brunch, lunch, or an after school snack! With cheddar, parmesan, lemon, and rosemary.

Photography Credit: Elise Bauer

If there is one thing you can count on during the summer, it’s zucchini, and plenty of it!

These cheesy little zucchini bites are a great way to put all that zucchini to use. They’re like tater tots, but made with zucchini, in a mini muffin pan. They’re sort of a riff off our broccoli cheddar bites, and like their broccoli cousins, are perfect for breakfast, a quick snack, or a school lunch.

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A touch of rosemary with some lemon zest with cheddar cheese and Parmesan work great with the zucchini. The lemon and rosemary are just enough to make these bites interesting, but not so much as to overwhelm.

Cheesy Zucchini Bites

The trick to this recipe, as with so many recipes that use shredded zucchini, is to first salt the zucchini and let the excess water drain. That’s the best way to avoid a mushy mess when you bake it.

You can make them ahead, freeze them, and just reheat in a toaster oven or microwave. They’re rather addictive, so freezing them is my strategy to keep from eating them all in one go!

Cheesy Zucchini Bites Recipe

  • Prep time: 35 minutes
  • Cook time: 30 minutes
  • Yield: Makes 24 mini muffin zucchini bites


  • 2 pounds of zucchini, grated (large holes of a box grater)
  • 1/2 teaspoon salt
  • 1/4 cup mayonnaise
  • 3 eggs
  • 3/4 cup diced fresh bread (without crust)
  • 1/2 cup minced green onions (including green parts)
  • 2 cloves garlic, minced, about 2 teaspoons
  • 1 1/2 teaspoons grated lemon zest
  • 1/4 teaspoon minced fresh rosemary
  • 1/2 cup grated cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 2 teaspoons of olive oil to coat mini muffin tins

Special equipment:

  • 2 12-well mini-muffin tins


1 Salt and drain the zucchini: Toss the grated zucchini with 1/2 teaspoon of salt and place in a colander to drain (in a sink or over a bowl). Let drain for 30 minutes to an hour.

After at least 30 minutes, use your (clean) hands to press and squeeze the grated zucchini against the colander to release more moisture.

Then use double layered sturdy paper towels or a clean tea towel to wrap up the zucchini and squeeze out even more moisture.

2 Whisk together the mayo and eggs, then whisk in the bread, green onions, garlic, zest, rosemary, cheeses, pepper: While the zucchini is draining in step 1, whisk together in a large bowl the mayonnaise and eggs until smooth.

Then add the bread, green onions, garlic, lemon zest, rosemary, grated cheddar, Parmesan, and black pepper. Let that sit while the zucchini is draining so that the bread breaks down in the mixture.

3 Prepare pans, preheat oven: Grease the wells of 2 mini-muffin tins with olive oil. Preheat the oven to 350°F.

4 Stir zucchini into batter, spoon into mini-muffin tins: Stir the drained, squeezed zucchini into the egg mixture until evenly distributed. Spoon the mixture into the wells of the mini-muffin tins, about a heaping tablespoon each.

5 Bake for 25 minutes at 350°F.

6 Cool and release zucchini bites from pan: Let cool for 5 minutes, then run a knife around the edges of the zucchini bites to loosen them from the pan. Remove from the pan to a rack to cool further.

Eat warm or cool to room temp, then chill or freeze to reheat later.

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Cheesy Zucchini Bites

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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27 Comments / Reviews

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Did you make it? Rate it!

  1. Jana

    I made a few tweaks and they were still great! Make ahead tips: at lunch time, I prepped the zucchini then wrapped it in a linen tea towel and set that in a bowl in the fridge. Mixed all the other ingredients and stashed them in the fridge too. Then I combined and baked it right before dinner. To lower dairy content: I used half the cheddar and replaced the Parm with nutritional yeast, using half the amout and adding a little salt. // They were great out of the oven, and good reheated the next day for breakfast.

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  2. Zww

    Are these good at room temp for a pot luck or should they be served warm?

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  3. pam

    really good (from someone who does not even like zucchinini normally XD) but does not seem to require lemon zest as it it flavorful enough so i’ll skip lemon next time. cheers


  4. Debbie

    Thank you, I’ll try it with the yogurt with added olive oil and salt. Do you think sour cream would work instead of mayo. If so, would you recommend also adding the salt and olive oil or would it be fine as a one to one substitute?

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  5. Debbie

    Could I use plain Greek yogurt instead of mayonnaise?

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