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Sneak Zucchini Into Your Diet With These Cheesy Bite-Sized Snacks!

These cheesy bites make delicious substitutes for meatballs in vegetarian dishes!

Crunchy, cheesy and bite-sized — what’s not to love? Give the kids some crispy, cheesy bites without frying and without feeling guilty. Baking these cheesy zucchini balls instead of frying them creates a healthier, lighter-tasting dish, and we don’t even have to tell the kids there’s zucchini in there. This cheesy zucchini balls recipe borrows from tater tots, a tried-and-true childhood favorite, while packing in a lot more nutrients. Make it gluten-free by simply swapping out the bread crumbs for the gluten-free version. These cheesy zucchini balls are great for snacks, and the flavors really pop. They also make delicious substitutes for meatballs in vegetarian dishes.

Cheesy Baked Zucchini Balls

Serves 4

40 minutes

  • 2 cups unpeeled zucchini, shredded
  • 2 eggs, lightly beaten
  • 3/4 cup panko breadcrumbs
  • 1 1/2 teaspoon parmesan cheese, grated
  • 1 1/2 teaspoon romano cheese, grated
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  1. Preheat oven to 350 F.
  2. Drain shredded zucchini on folded paper towels while preparing other ingredients.
  3. Combine all ingredients except breadcrumbs in a medium mixing bowl, and mix well by hand.
  4. Add enough breadcrumbs to hold the mixture together, and use a small cookie scoop or spoon to form about 20 1-inch balls. Place balls on a lightly greased cookie sheet.
  5. Place in oven and bake for 15-20 minutes or until golden brown.
  6. Serve hot and enjoy!

Recipe adapted from Food