Zucchini Nuggets

  • Yield : 12 nuggets
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

Zucchini nuggets

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. For more wonderful finger food ideas check out our eBooks or bestselling books!

Nutrition Note Zucchini, made irresistible for kids.

DSC_9126 v2



  • 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


Step 1

Pre-heat the oven to 200°C. Line a large baking tray with baking paper -

Step 2

Using your hands, squeeze grated zucchini and potato to remove excess liquid. Add the egg and flour and mix to combine -

Step 3

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 -

Step 4

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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Recipe Comments

  1. posted by Melissa on October 21, 2014

    I just made these and my little 15mth old loves them can they be frozen?


  2. posted by hayley on October 22, 2014

    Hi can these be frozen ?

  3. posted by Elaine on October 22, 2014

    What can I use instead of egg?

  4. posted by Bridget on October 22, 2014

    I too would love to know if these can be frozen? And at what stage would I freeze them (before baking??) thanks!! 🙂

    • posted by Allie on October 23, 2014

      Hi Bridget, flash freeze at step three or once cooked. Ax

      • posted by Marlia on November 3, 2014

        Hi Allie – I made them last night and my daughter loved them (even though mine didn’t look as pretty as yours). I have frozen the rest in batches – would you reheat them in the oven once thawed? Thanks!

        • posted by Allie on November 10, 2014

          Hi Marlia, you can reheat in the oven or frying pan 🙂 Ax

  5. posted by Emmie on November 4, 2014

    Has anyone tried these with sweet potato?

  6. posted by hannah on November 7, 2014

    is there any suitable replacement for the parmesan cheese so i can make these dairy free?

    • posted by Allie on November 10, 2014

      Hannah, you can probably just leave it out as it is mainly there for flavour. Alternatively a few tsps of nutritional yeast might give a nice flavour? Ax

  7. posted by Nadia on November 16, 2014

    What can i use instead of egg?

  8. posted by Amanda on November 23, 2014

    Hi! Would these be ok cold? Want to send them to daycare!
    Thank you!

    • posted by Allie on December 1, 2014

      Yes they should be OK if packed appropriately with cool packs etc. Ax

  9. posted by Bec on December 4, 2014

    I did find these a bit fiddly to make but it was worth it to see my 9 month old gobble them up so happily! I added a small tin of tuna which worked well. Feeling very happy to have a couple of batches waiting in the freezer : )

  10. posted by bid on January 27, 2015

    HI! i’ve tried making these nuggets and my LO loves them but im bit concerned about the look dont know if its cooked or not its golden out side n hard but inside it looks white n soft. Does that mean its cooked? i ate one nugget n tasted good so gave my 13 month old.Is it ok if its little raw inside for my Little one. Sorry for the silly question 🙂

  11. posted by Lizzy on February 2, 2015

    Sorry Ladies, but these weren’t a huge success. I’ll freely admit I am the worlds worst cook, perhaps I should have started on something simpler. not giving up though, will try another recipe and hope to have more luck!

    • posted by Allie on February 5, 2015

      Feedback is great, both good and bad. You shouldn’t need to be a great cook to use our recipes! Props for trying and we hope you have more success with some of the other finger foods on the site? Ax

      • posted by Lizzy on February 5, 2015

        Thanks, just did the meatballs and they are delicious. Onto another recipe tomorrow.

  12. posted by Megan on February 26, 2015

    Very tasty. Big thumbs up from my husband and toddler. However, next time I will grease a baking sheet and forget about the parchment paper. The first lot I made became so stuck to the paper that some of it ripped off on the nuggets, while many of the others had the bottoms come off. It was pretty frustrating. The second lot worked out great without the paper. Thanks for another great recipe 🙂

  13. posted by PD on March 3, 2015

    Thanks for the recipe, my 15 month old loved them, the only question I have here is they were not completely cooked through after 30 mins. I missed out on squeezing the excess water out of grated potato and zucchini, not sure if that was the reason, but I did add a little extra flour for that reason. Any suggestions?

  14. posted by brie on April 12, 2015

    Hi there,
    These are a hit, like all of your recipe’s ive tried. Tho I put the cheese in the mix rather than in the bread crumbs..
    I had some trouble with getting the mix to stick together the first few fell apart when I tried to crumb them..
    what can I do to make them bind better?
    Thanks in advance 🙂

  15. posted by Bree on May 9, 2015

    Hi, could you substitute the plain flour and use spelt flour instead in this recipe?

    • posted by Allie on May 12, 2015

      That should be fine, Bree. Ax

  16. posted by Esta on May 31, 2015

    Second time making these. The first batch went so quickly I didn’t get a chance to freeze any. My 18 month old loves them! This time I added a carrot and some spring onions and also about 1/2 cup of shredded tasty cheese that was left over in the fridge. I doubled the egg, flour and breadcrumbs. I find it better to mix the par,Sean and breadcrumbs into the mix before making into nuggets – they stay together much better.

  17. posted by Carley on July 9, 2015

    Recipe failed for me. They wouldn’t bind together whatsoever and followed the instructions. What am I doing wrong? Does the size of grater make a difference?

    • posted by Allie on July 19, 2015

      The mixture is quite wet but once cooked they usually hold nicely. Try squeezing all the water out of the zucchini too? Ax

  18. posted by Sarah Hollis on July 14, 2015

    I used regular cheese and substituted potato for a sweet potato. They were so yummy, my 13 month old loves them and so do I!

  19. posted by An on August 27, 2015

    Can I make it the night before and cook it the next day? Should I crumb it and put in the fridge? Or crumb it just before cooking in the oven?

    • posted by Allie on October 2, 2015

      I think either should be fine 🙂 Ax

  20. posted by Diana Petkovski on May 4, 2016

    I wanted to like these, but despite squeezing out the excess liquid, they were still quite wet. Also found the mixture didn’t stick together with the measurements provided.

  21. posted by Kristie on May 18, 2016

    Made these last night!!! Husband came home from indoor cricket at ate 5!!! It’s a winner. My daughters loved them too. Thanks

  22. posted by Abby on August 4, 2022

    I used one big huge zucchini. 2 eggs. And regular mozzarella. I mistakenly mixed the bread crumbs into the mix. Then rolled the little nugget balls in extra bread crumbs. Sprayed with cooking spray and cooked in the air fryer for 12min at 400. I loved them. Dipped in sour cream.


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