You are viewing a simplified version of this recipe. Enable JavaScript for the full interactive experience — nutrition scoring, serving adjustments, meal planning, shopping lists, and more.

Crispy Baked Zucchini Nuggets

These baked zucchini nuggets are a quick, veggie-packed snack ideal for lunch boxes or baby-led weaning. Using simple pantry staples—zucchini, flour, cheese and eggs—they deliver a balanced bite of vegetables, protein, carbohydrates and fat with minimal effort.

• Servings: 12
• Cook: 15 min

Ingredients

• 0.5 zucchini, grated and squeezed
• 1 tablespoon chive
• 1 teaspoon onion powder
• 0.5 cup plain flour
• 0.5 cup grated cheese
• 2 large egg, beaten

Instructions

1. Preheat the oven to 200 °C (400 °F).
2. Grate the zucchini, then squeeze it firmly to remove as much liquid as possible.
3. In a large bowl, combine the grated, squeezed zucchini with the chives, onion powder, flour, grated cheese and beaten eggs. Stir until the mixture holds together.
4. Line a baking sheet with parchment paper. Using a tablespoon, scoop portions of the mixture onto the sheet, spacing them slightly apart.
5. Bake for 15 minutes or until the nuggets turn golden and crisp on the edges.

Nutrition (per serving)

• Calories: 77 kcal
• Protein: 5 g
• Carbohydrates: 6 g
• Fat: 4 g
• Fiber: 0 g