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Baked Zucchini Bites Recipe

This recipe for baked zucchini bites is from the new cookbook, The Best Homemade Kids’ Snacks on the Planet!   This book from Laura Fuentes of Momables is packed full of snacks that make fruits and vegetables more appealing for your kids, as well as making homemade versions of store-bought packaged snacks your kids already love!  From no-bake bites, dips, mini meals, smoothies, fruits & veggie snacks, and healthy frozen treats, this book is literally the only one you need for snacks.  Although I probably flagged about 20 recipes to try right away,  I started with this Baked Zucchini Bite Recipe, because every summer we have more zucchini than we know what to do with.


Baked Zucchini Bite Recipe. How to turn zucchini into a cheesy snack for your kids!ZUCCHINI! Shredding zucchini is the perfect job for kids!  Once our zucchini plants get out of control, I usually have a day where my kids shred zucchini in massive quantities so we can freeze it for zucchini breads and muffins.

Why include Zucchini in your families diet?   World’s Healthiest Foods states:

Recent research has shown that the polysaccharides in summer squash include an unusual amount of pectin – a specially structured polysaccharide that often include special chains of D-galacturonic acid called homogalacturonan. It’s this unique polysaccharide composition in summer squash that is being linked in repeated animal studies to protection against diabetes and better regulation of insulin. We expect to see future studies on humans confirming these same types of benefits from consumption of summer squash.

In real words: Even though zucchini is 85% carbohydrate, it does not raise blood sugar the way a food (junk food) with a similar composition would.

I love these zucchini bites because they taste great, whether they are eaten warm or cold. You can eat them with a tomato sauce dip, or without a dip at all.  We added panko bread crumbs to these, but they could easily be made gluten free by substituting the panko crumbs with crushed rice cereal.Baked Zucchini Bite Recipe. How to turn zucchini into a cheesy snack for your kids!

When it comes to snacking, preparing snacks that include fruits and vegetables is a great way to build healthy habits for kids. These zucchini bites do that for you!

Baked Zucchini Bite Recipe. How to turn zucchini into a cheesy snack for your kids!

After your zucchini is shredded, you simply add all the ingredients in a mixing bowl and stir.

Baked Zucchini Bite Recipe. How to turn zucchini into a cheesy snack for your kids!

Then, scoop your batter into a prepared mini-muffin pan, and bake.

Baked Zucchini Bite Recipe. How to turn zucchini into a cheesy snack for your kids!Once cooked all the way through, eat as-is, or dip them in spaghetti sauce.  (full recipe below)

Baked Zucchini Bite Recipe. How to turn zucchini into a cheesy snack for your kids!For more details about Laura’s book, check out her blog here:

Baked Zucchini Bite Recipe. How to turn zucchini into a cheesy snack for your kids!

 

 

 

Baked Zucchini Bites Recipe

  • 2 cups zucchini, grated
  • 2 eggs, whisked
  • 1/2 cup onion, diced
  • 1 clove garlic, minced
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup marinara / spaghetti sauce or other sauce for dipping.
Instructions
  1. Preheat oven to 400 degrees and grease a mini muffin tin.
  2. Season the zucchini with a pinch of salt and place in the middle of a piece of cheesecloth or a thin kitchen towel. Pat dry to absorb all liquid, wring it out and transfer to a large bowl.
  3. To the shredded zucchini, add the egg, onion, garlic, cheese, panko breadcrumbs, salt, and pepper. Stir till evenly combined.
  4. Scoop the mixture into the mini muffin tin, filling each well to the top. Bake for 15-18 minutes, or until golden. Allow the zucchini bites to cool slightly before transferring to a wire rack to cool. Serve with marinara or your favorite dipping sauce.
Yield 24 mini bites
Yum

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5 Comments

Jessica

I made this recipe today with a few changes. We aren’t eating grains so I switched the bread crumbs for almond meal. Used onion powder. Used our almond milk straining bag to squeeze water out of shredded zucchini. “Bites” were a nice semi fluffy texture because of the eggs. I tried half with spray in the pan and half with wrappers. Both stuck horribly and were completely deformed. Used a little more cheese and would use more next time. Great with guac. Half kids liked half not so much.

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Lucy

I assume you add the eggs at the same time as all the other ingredients? It’s not listed

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