Wholesome Veggie Bites (Printable Version)
Crisp and tender veggie bites filled with carrots, zucchini, cheese, and aromatic spices.
# What You'll Need:
→ Vegetables
01 - 1 cup grated carrot
02 - 1 cup grated zucchini, excess moisture squeezed out
03 - 1/2 cup finely chopped red bell pepper
04 - 1/2 cup frozen peas, thawed
05 - 2 green onions, finely sliced
→ Binding
06 - 2 large eggs
07 - 1/2 cup grated cheddar cheese
08 - 1/2 cup whole wheat breadcrumbs
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon dried oregano
→ For Baking
13 - Olive oil spray
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
02 - In a large bowl, mix grated carrot, zucchini, red bell pepper, peas, and green onions until evenly distributed.
03 - Add eggs, grated cheddar cheese, and whole wheat breadcrumbs to the vegetables. Sprinkle in salt, black pepper, garlic powder, and oregano. Stir thoroughly until the mixture is well combined.
04 - Scoop tablespoon-sized portions of the mixture and shape into small balls or patties. Arrange them evenly on the prepared baking sheet.
05 - Lightly spray the tops of the formed veggie bites with olive oil for a golden finish.
06 - Bake for 20 to 25 minutes, turning the bites halfway through the cooking time, until they are golden and firm.
07 - Allow bites to cool slightly before serving warm or at room temperature.
# Expert Advice:
01 -
- They sneak in a rainbow of veggies that feel like a secret treat instead of a chore.
- They’re so versatile, perfect for snacks, appetizers, or packing in lunchboxes with a twist.
02 -
- Squeezing moisture out of zucchini is a game changer to avoid mushy bites.
- Turning the bites halfway baking ensures an even crispness that makes all the difference.
03 -
- Don’t skip squeezing moisture out of zucchini—it prevents sogginess every time.
- Using whole wheat breadcrumbs adds a subtle nuttiness that elevates the flavor beyond ordinary.