These Zucchini Bites are made from zucchini, cheese, eggs and oats. Delicious hot or cold and perfect as a snack or part of a packed lunch.
At Christmas I made carrot stars for Finn and they were an instant hit. They have also been super popular on the blog and I’ve received a lot of positive feedback on them. Last week I decided to make them with zucchini and they were equally delicious.
So, as I live in Scotland, you may be wondering why I’ve decided to name these Zucchini bites and not Courgette Bites. Well, I’ve decided to switch up the lingo as we are moving to Australia in a few months. Have I mentioned we are moving to Australia?! (I’m only the tiniest bit RIDICULOUSLY excited by this!) So with this in mind and also the fact my highest percentage of traffic comes from the USA I decided to name them Zucchini Bites. Regardless of what you wish to call them – courgette or zucchini bites – you and your kids are sure to love them!
To ensure these work then it is super important to squeeze the water out of the zucchini. I place the grated zucchini onto a clean dish cloth and squeezed the water out this way. Get your kids to help – Finn loves doing this! Once they are dry it is just a case of mixing them with the remaining ingredients, forming the bites and then baking.
Zucchini Bites
Ingredients
- 250 g grated zucchini (150g (3/4 cup) squeezed dry)
- 70 g (1/2 cup) cheddar cheese grated
- 2 eggs
- 4 tbsp oat flour
- 1/2 tsp italian seasoning (optional)
Instructions
- Pre heat oven to 180C / 350F / Gas 4
- Place the zucchini on a clean cloth and squeeze out the liquid. (You need to get the zucchini quite dry)
- Place the zucchini back in the bowl and mix with the remaining ingredients
- Prepare a baking tray with baking paper or use a silicon baking sheet
- Form 1/2 tbsp balls and flatten into rounds onto the baking sheet. (Mine were around ½ cm thick and I made 20)
- Bake for approx. 13 mins (until crispy on the sides)
Fab – and good luck with the move! How exciting x
Thanks Dawn!
Off to the shops to pick up some courgette – my daughter will love these! Good luck with the move, it sounds amazing 🙂
Thanks Debbie! I hope your daughter liked them?!
As predicted she loved them…and I have to confess, so did I!!
So glad they were a success! Thanks for letting me know!
These sounds gorgeous. Are they freezable?
Thanks.
Hi Zoe, I haven’t tried freezing them – sorry. I think they would freeze well though.
Hi Zoe, just wondered if you did freeze them and how they turned out? Thanks
Zoe and Vikki- if you still haven’t tried it, I do freeze these and they are just fine! They don’t microwave super evenly from frozen, but if you thaw overnight in the refrigerator that works best. Or if I forget to do that, I’ll microwave for about 20 seconds, break off the hot edges, and put the (still frozen) center back in for another 15-20
Thanks for the tips, Brigid!
Hi.. Can i use plain flour ? Ive never even seen oat flour? Thnaks ps FAB site
Hi Catherine, I just blitz some oats in a high speed blender to make oat flour. I’m sure plain flour will work well, I’ve never tried it but a reader said they did and it worked well. Hope you enjoy and so glad you like the site 🙂
Oh my gosh! I have to try these asap! I grew up eating fried zucchini rounds but I haven’t made them for my little man because I avoid fry foods now. I never thought of baking them!
Thanks Mira, I hope you enjoy! Please let me know!
I make something nearly identical with almond flour in place of oat flour! I do freeze them and defrost 1 at a time for my baby. She loves them. Thank you for the recipes!
Hi Jordana, thanks for the feedback. I will need to try them with almond flour – sounds good! Thanks for the freezing info too 🙂
Just made these for my toddler and I know she will love them. Thanks for the recipe!
What’s the best way to store these zucchini bites, room temp in a tub or refrigerated?
Hi Katie, I’d refrigerate them 🙂
I made these today for the first time and they were absolutely delicious. My 9 month old girl LOVED them and ate 7 in one sitting plus other pieces of fruit and veg. I think she’d have eaten more if I’d taken more out with us! Thanks. I look forward to trying more of your recipes X
Hi Fiona, So glas your little girl loved these and thanks for taking the time to tell me. Hope she enjoys the other recipes ?
Hi Amy,
Love trying out your recipes on my 1 year old.
I was just wondering if you get rid of the skin of the zucchinis. It doesn’t look like it from the pics but I just wanted to double-check. Thanks!
Thanks Cristina, I just grated the zucchini without peeling. All went in! Hope you enjoy x
I’ve rated this 4 stars since I haven’t yet made it and they look nice. One question, was wondering whether this would work using cooked or uncooked frozen baby spinach and, if so, how much? Has anyone tried it? TIA
It’s funny that you ask this as I just made some with spinach. I made little Christmas tree shapes for the boys. I should be posting the recipe soon. I used 200g of frozen spinach and squeezed out as much water as possible before mixing with the other ingredients. If using fresh I’d blanch / steam before hand and then squeeze out the water. I have also got a carrot version on the blog too.
Such an easy, tasty veggie recipe. My fussy little one ate several of these in a single sitting, which is an achievement in our home. Thanks for the great recipes!
Brilliant, glad they were a hit with your little one! Thanks for taking the time to let me know
Will these work with egg yolks only? I had a sever egg allergy as a child (whites more than yolks) so I’m being super careful with my LO and introducing egg slowly.
Hi Whitney, I haven’t tried it without the egg but I would maybe try adding three yolks for each egg. It will be lacking the protein from the egg white which may effect the structure a little. I can’t say for sure, however, without trying.
Hi! This recipe really looka good! Am gg to try it for my boy. Can i replace cheddar with Parmasean cheese since i only have tbis in tje fridge. Thanks!!
Hi Karen, I am so sorry, I have just noticed your comment. I haven’t tried parmesan myself, you wouldn’t need as much and I’m sure they would stay together ok. Did you try it?
Amazing!!!!!! Loved them!!!!!! Great recipe as always Amy!!!
Thanks Debbie! So pleased ??
I made today I see what you mean about dry zucchini they came out very good but I notice you used oat flour, I used quick oats they came out good. Is there a difference.
Thanks Josie. I just grind oats to make oat flour, did you grind your quick oats? If so i’d say it would be the same. If not, I presume you just had more texture in the bites.
I did these with half chick pea flour half coconut flour. Only 1 egg. Turned out great.
Brilliant, thanks for your feedback. I’m always getting asked for which flour alternatives work so it is always good to know.
I made these today and they are very yummy. In order to extract the pulp for the mix i ran the veggies through my juicer. (And got some juice to drink). I made a double batch with 4 eggs and 1/2 cup oat flour, and about 1cup of cheese. I then used about about 1c. zucchini and 1/2 c. carrot pulp. My baking time was doubled in order to get them to crisp up, like a cracker texture. The end result is great. Will certainly make these again.
Hi Cindy, so glad you liked them even if you did have to cook for longer. I need to get myself a juicer!
First Time my girl actually liked something with Zucchini in it! Thank you!!!
Fantastic, this has made my day! So glad they were a hit!
Can u suggest some substitute for eggs ?
I have never tried egg substitutes in this recipe but I think a chia egg could work well.
Ok super excited for the spinach Christmas tree version!
These are amazing and my son and I both love them. My mixture seems to be very wet even with drying the zucchini but they still turn out delicious. Wondering if you use regular oats or quick oats when you make your oat flour? Thinking that might be why mine is different.
Hi Amy, thanks for your comment and I’m delighted that both you and your son liked them. I used regular oats to make the flour, you could add a little more oats to soak up any extra moisture.