- Yield : 12 nuggets
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Zucchini nuggets, you say? Reckon the kids will eat them? Yes! You have to try these zucchini nuggets. As silly as it sounds they aren’t overly zucchini-y and just melt in the mouth, we couldn’t get enough. Zucchini, hugely popular in Australia, is available all year round but they are at their peak during the spring and summer months so get in now while they are cheap and plentiful.
Zucchini is such a versatile vegetable, perfect in our famous vegetable shreddies or vegetable muffins for toddlers and delicious simply roasted or grated raw and tossed through salads for older children and adults.
Nutrition Note Zucchini, made irresistible for kids.
As seen in our Winter Warmers magazine. You can read more about the current and back issues of our magazines and buy them online here:
- 1½ cups grated zucchini (around 2 large zucchini)
- ½ cup grated potato (1 large potato)
- 1 egg, beaten
- 1 tbsp plain flour
- ½ cup grated parmesan cheese
- ½ cup multigrain breadcrumbs*
- olive oil
- *Use quinoa flakes for a gluten free option
Pre-heat the oven to 200°C. Line a large baking tray with baking paper -
Using your hands, squeeze grated zucchini and potato to remove excess liquid. Add the egg and flour and mix to combine -
Place breadcrumbs or quinoa flakes and parmesan on a large plate and mix to combine. Shape teaspoons of mixture into small nuggets. Coat nuggets in breadcrumbs. Place on prepared tray -
Drizzle a small amount of olive oil over the nuggets. Cook for 25-30 minutes, turning nuggets halfway, until golden and cooked through. -
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