Zucchini is one of my favorite seasonal vegetables. It’s versatile and carries flavor very well. While I love simply grilled zucchini medallions, these cheesy, easy Baked Zucchini Nuggets have become one of my go-to summer to fall recipes.
Whether you’re packing school lunch for the kids, or packing your own for the office, my Baked Zucchini Nuggets are a great addition.
Earlier this year, I posted an Instagram Story asking my followers what kind of recipes they wanted to see this summer. One person – a coworker of mine, actually – said she’d love to see some fun ways to use zucchini that’s not zucchini bread. Enter, these Baked Zucchini Nuggets.
Vegetables have never been my favorite thing to eat, so I’ve often had to disguise or transform them. These nuggets are no different, but they somehow feel more “grown up” than other veggie items I’ve made. If you’ve got a picky kiddo at home, or are picky yourself (like me), these nuggets might be a solution to meal or snack-time woes. Cheesy, light, and flavorful, they’re perfect for all ages.
I don’t always write “healthy” recipes, but these zucchini nuggets are pretty healthy. They’re low carb and low fat, and of course packed with delicious zucchini.
For the binder, I used a mix of almond flour and pork panko “bread” crumbs. Pork panko is essentially pork rinds crushed into a breadcrumb-like consistency. They’re lower carb and used in a lot of keto and paleo recipes. We don’t follow those diets, but we like using the pork panko from time to time for lower carb recipes. If you don’t want to use pork panko, you can use regular bread crumbs, or all almond flour.
The fresh herbs are optional, but some fresh basil, thyme, parsley, or rosemary really add a nice touch to these zucchini nuggets. It doesn’t take much, though, so a teaspoon will do it! I clipped some basil and parsley from my garden for these. Next time I’ll try thyme.
The best part about these nuggets is how easy they are to make. They’re literally just as easy as grating your zucchini and squeezing out the moisture, mixing all the ingredients together in one bowl, portion and shape into nuggets, and bake! This recipe makes roughly a dozen nuggets, so you can easily double it to make more. They taste great with my Herby Ranch Dip, but they’re simply delicious on their own.
Once baked, the nuggets, will last in an airtight container in the refrigerator for up to a week. They can also be wrapped and frozen for up to a month. Reheat them in the microwave for 20 seconds, or in the toaster oven on a low setting.
If you’re ready to make my Baked Zucchini Nuggets, keep reading for the recipe! I hope you’ll give them a try, for your lunch, your kids’ lunch, or just a snack to have at home. Follow me on Instagram and Pinterest for more fall recipes coming soon!
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Baked Zucchini Nuggets
- 6 oz grated zucchini (drained)
- 1 egg
- 2 tbsp pork panko or bread crumbs
- 2 tbsp almond flour
- 1/2 cup shredded cheddar cheese
- 1 tsp fresh herbs (optional)
- Garlic powder
- Onion powder
- Salt & pepper to taste
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with a silpat or parchment paper, or use cooking spray.
- Grate one medium or large zucchini on a cheese grater. Squeeze out extra moisture in a kitchen towel, and then add the grated pieces into a mixing bowl.
- Add the rest of the ingredients and mix together.
- Use a small cookie scoop or a tablespoon measure to portion the mixture into nuggets. Flatten and shape as desired, but don't make them too thin.
- Bake the nuggets for 20 minutes. Let the nuggets cool for 10 minutes before eating fresh.
- To reheat, microwave for 20 seconds, or warm in a toaster oven.