Mini Zucchini Cheese Bites
With summer season comes an abundance of zucchini! Yeah if you like it! Not so true for the kiddies in the family who really don’t like it. Place cooked zucchini on their plate and envision the reactions and complaints. Finding a way to disguise the zucchini is a better option for my picky kids. Mixing it up with the things they love to eat is the best approach that I’ve found works every time.
I’ve made my Oven Fried Parmesan Zucchini Rounds for my kiddies and called them “chips” and they liked them and ate them but weren’t overjoyed about eating them.
BUT THIS RECIPE HAS WON THEM OVER! Why? Because they had NO idea zucchini was even in these little mini cheesy bites!
If your kids love cheese, they too will love these! The zucchini is grated so only some of the green skin is noticeable. You can opt to leave out the cilantro I used if your family has an aversion to green specks in their food. These are crispy on the outside and soft on the inside. My oldest picky 12 year old child said they smelled great while in the oven. I told him they were cheesy egg bites and he tried one………..said, “OMG these are SO good mom!” I told him after he ate 3 they were made with zucchini and he replied, “I can’t believe I ate zucchini and liked it.” Happy mom dance right then. 🙂
Super quick and easy to make. Using a food processor to grate the zucchini, then squeeze out the excess water in a paper towel or clean cloth. Add the rest of the ingredients and pack them into a little mini quiche tin. I only used one zucchini but you can certainly double the recipe if you have more or even make them larger then mini. My picky kids prefer little bites because I think it represents a more of a snack type food. Hey, whatever gets them to eat the zucchini right?
- 2 cups grated zucchini (about 2-3 medium)
- 1/2 cup grated Parmesan cheese
- 1 egg
- salt and pepper to taste
- Optional: 1/4 cup fresh chopped cilantro
- Preheat oven to 400 degrees.
- Spray a mini muffin pan with nonstick cooking spray.
- In a bowl mix the zucchini, egg, cheese and cilantro. I did not add any salt or pepper since the Parmesan is salty enough for us.
- Evenly divide the mixture into the mini muffin pan filling to the top, packed down in each cup.
- Bake for 15- 18 minutes until golden brown around the edges. Mine were perfect at 15 minutes.
Weight Watchers Points+: 3p+* for 4 pieces
More Zucchini Recipes:
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I made these tonight for my family and they were such a huge hit! My four kids and husband devoured them! Thanks!
Fresh parmesan, or the kind you buy in a jar at the grocery store? I always get lost on recipes that call for “grated parmesan” because I never know if I need to grate it off a block, or measure out the Kraft-style kind! I can’t wait to make these!
It’s your prefernce. I buy a block and grate it, but either will work.
What is carb count please? An ad is covering nutrition info and I can’t remove it. THANX!
I don’t see any ad covering the nutrition info. Total carbs are 4.3 grams, fiber 1..2 grams.
I just made a variation on these and they are DELICIOUS! I added garlic powder, Italian seasoning, black pepper, and four strips of crisp bacon. I’m bringing them to a party and I’m sure they’ll be a hit!
Hey, just wanted to let you know a Facebook page has posted your recipe and photo: https://www.facebook.com/photo.php?fbid=557196151038335&set=a.478621598895791.1073741828.478619752229309&type=1&theater
The picture they’re using has your website name on it, but they’re claiming it’s from a cookbook they sell. I tried to report the post as an intellectual property theft, but apparently only the content creator can do that. Good luck!
I just made these for an afternoon snack and they are delicious!!!! Thanks for the great recipes!!
One medium zucchini makes 2 cups of shredded zucchini? I don’t think so!
Also, why are you telling people that food with egg in it does not need to refrigerated? It’s an animal protein, and yes it does need to be refrigerated! Are you trying to give people food poisoning?
You must have misread something as I never said not to refrigerate these. Where are you reading that?
If you look at my reply to someone above on July 21 I specifically tell her TO refrigerate them.
So you don’t think cookies/cakes and the like to be at room temperature because they have egg in them? Not saying these zucchini bites shouldn’t be refrigerated but the reason isn’t because an egg was used!
Tyler, why be so antagonistic in your comment? Brenda said they do need to be refrigerated, when another commenter asked the question. And “medium” size can mean different things to different people. Just measure what you need and go with it. I see no reason to attack someone who is doing the work of maintaining a great blog and sharing recipe ideas with others. Kindness goes a long way.
Thanks Pam 🙂
Agree, Pam! Cant wait to try these.
I just made these and they are so good… I had like 4 already. I will definately be making these again.. Thanks for sharing it!!!
Try adding crumbled bacon, I did and it was delicious
I made these and turned them into mini pizzas, they were so delicious! thanks for this wonderful recipe!
If I make these the night before I need them, I assume I would refrigerate them, then warm slightly in the microwave just before serving? And how long will they keep?
Yes since they have egg in them they do need to be refrigerated. Yes reheating slightly would be all that is needed. I would say 3-4 days.
Would it be OK to freeze them. I have a lot of zucchini and trying to cook and freeze recipe before they go bad
I think they would freeze fine.
I made these and took them to a girl’s night out–everyone LOVED them!!!!! I’ve had requests for the recipe!!!! : )
That’s wonderful thank you for sharing!
Just made the zucchini mini bites but put them in a large muffin pan they smell great… Love your site and your baked oatmeal muffins keep them coming….
great, thanks!
What would u suggest for cheese substitute? Anybody? Thanks for the reply
nutritional yeast would work as a substitute, not sure on the amount to use, BTW, I made these and they are delicious and SO easy.
Thanks Mary for the reply
thanks for the suggestion for the cheese sub!
These would also be perfect for a Sunday brunch or Girls Night. Great recipe!
Thanks!
I am definitely going try this recipe but use a cheese sub since my son has a milk protein allergy.
These look so yummy! Definitely going to have to try them this summer 🙂
~Lacey
Those are so cute! What a great idea for like a cocktail party!