Baked Zucchini Nuggets: the Easy Recipe for a Tasty and Healthy, Vegetarian Appetizer!

Baked zucchini nuggets are a tasty and crunchy vegetarian variant of classic chicken nuggets, perfect for an appetizer but also for an aperitif, easy and quick to make. To prepare them you'll simply have to microwave the potatoes and mash them, shred the zucchini with a cheese grater and add them to the potatoes together with an egg, grated parmesan cheese and salt and pepper, then form a nugget, filling it with a little block of cheese. The nuggets will then be coated in cornflakes and baked in the oven for about 20 minutes. They will be ready to enjoyed, warm, crunchy and stringy.

What to Serve Baked Zucchini Nuggets With

Baked zucchini nuggets are a versatile dish that pairs wonderfully with a variety of sides and sauces. For a light and refreshing option, serve them with a tangy yogurt or tzatziki sauce, which complements the nuggets' crispiness perfectly. They also go well with a classic marinara sauce for dipping, offering a delightful Italian twist. If you're planning a meal, these nuggets can be a standout side with grilled meats or a hearty salad. For a fun and casual presentation, consider arranging them on a platter with an assortment of dips like ranch dressing, spicy aioli, or even hummus, allowing everyone to choose their favorite flavor combination.

Tips and Variations

– To prevent the nuggets from being too watery or falling apart, make sure to thoroughly drain the grated zucchini. You can do this by squeezing it in a clean dish towel or letting it sit in a colander with a bit of salt to draw out moisture.

– Cut the potatoes into even sizes before microwaving to ensure they cook uniformly. This helps in achieving a smoother mash.

– For extra crispiness, consider double-coating the nuggets with cornflakes. Dip them once, then dip in beaten egg, and coat again.

– Experiment with different types of cheese for the center. Mozzarella can give a nice melt, while a sharper cheese like cheddar can add more flavor.

– Grate a carrot along with the zucchini for added sweetness and a boost of vitamin A.

– Replace half or all of the regular potatoes with sweet potatoes for a different flavor and added nutrients.

– Add chopped spinach to the mixture for an iron-rich component. Make sure to squeeze out excess moisture just like with the zucchini.

Other Zucchini Recipes You Might Love

Zucchini Rosti

Zucchini Cutlets

Crispy Zucchini Sticks

Battered Zucchini 

Zucchini Cordon Bleu

How to Store Baked Zucchini Nuggets

It is advisable to consume the baked zucchini nuggets immediately after preparation, to enjoy them while crunchy and stringy. However, you can store them for 1 day in an airtight container, in the fridge.

Find out how to prepare baked zucchini nuggets by following our step-by-step recipe and advice.

How to Prepare Baked Zucchini Nuggets

Peal and cut the potatoes into small pieces and transfer them to the microwave safe dish. Pour a little water over them and cover with cling film. Transfer to the microwave for 10 minutes.

Grate the zucchini and set aside, removing the excess water, drying them as best as you can.

Add the potatoes to the mixing bowl and mash them with a fork, or a potato masher.

Add the grated zucchini, egg, grated parmesan cheese, salt and pepper.

Mix them together, helping yourself with a spatula, until they are all blended in a homogeneous mixture.

Oil your hands and start shaping the mixture as a nugget in your hand.

Place a piece of cheese in the middle.

Then finish molding the nugget, giving it its usual shape.

Cover the nuggets with the cornflakes.

Transfer them to a baking pan covered with parchment paper. Add a generous drizzle of oil and transfer to the oven. Bake them at 374°F (190°C) for about 20 minutes, or until they are golden brown.

Serve while they're still warm, crunchy and stringy. Enjoy!