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.
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. You could easily make them gluten free by substituting the panko crumbs with crushed rice cereal.
When it comes to snacking, prepare snacks that include fruits and vegetables. It’s a great way to build healthy habits for kids. These zucchini bites do that for you!
After your zucchini is shredded, you simply add all the ingredients in a mixing bowl and stir.
Then, scoop your batter into a prepared mini-muffin pan, and bake.
For more details about Laura’s book, check out her blog here:
- 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.
- Preheat oven to 400 degrees and grease a mini muffin tin.
- 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.
- To the shredded zucchini, add the egg, onion, garlic, cheese, panko breadcrumbs, salt, and pepper. Stir till evenly combined.
- 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.