These Zucchini Pizza Bites are packed with tons of zucchini with parmesan cheese and eggs for protein! They’re perfect for lunch, dinner or a healthy afternoon snack! Freezer friendly too!
It’s back to school season and if you’re like me, you need all the healthy and filling lunch ideas you can get! These Zucchini Pizza Bites are great because they can be enjoyed in a packed lunch, as an easy dinner or a healthy after school snack!
Zucchini was never a favorite vegetable of mine growing up, it has a lot of water in it and is rather tasteless when uncooked. But, in the past few years I’ve discovered that it’s actually really delicious when sautéed until almost caramelized with a little salt. Traditional Zucchini Pizza Bites consist of a big slice of zucchini with tomato sauce and cheese on it, but my version is way more kid friendly!
ZUCCHINI PIZZA BITE RECIPE INGREDIENTS
Zucchini – You’ll need about 4 cups of zucchini for this recipe.
Parmesan cheese – I bought a block of parmesan cheese and used the fine side of the grater to grate it. I found that finely grated parmesan mixed in nicely with the other ingredients.
Eggs – I used the eggs as a binder for this recipe and they also add some nice protein. I have not tried this recipe with a vegan egg substitute but it probably would work. They might just not to stick together quite as well.
Breadcrumbs – Any kind of bread crumbs or Panko will work. You could also probably use almond meal or crushed nuts if you are grain free.
Seasoning – I used granulated garlic, dried herbs, salt and pepper.
HOW TO MAKE ZUCCHINI PIZZA BITES
These Zucchini Pizza Bites only have a few ingredients and they’re so easy to make.
You start by grating your zucchini and then squeezing the water out of it. Squeezing the water out is a really important step because zucchini has lots of water in it. If you don’t squeeze it out then your pizza bites will be really soggy and not hold together well.
After you sauté the zucchini until cooked through, you add it to a large bowl with the remaining ingredients and mix until combined. The eggs help bind everything together so unfortunately I don’t think this recipe can be made without them.
Then, you scoop the mixture into little balls and bake until cooked through. They’re small so they don’t take long at all to cook and can be served warm or cold. To get the whole pizza experience you dip them in some warm marinara sauce and they’re delicous!
RECIPE FREQUENTLY ASKED QUESTIONS
Can I make these vegan? I personally have not made them vegan before, but they would probably work out if you used a vegan egg sub and vegan cheese. They might not hold together as well though.
Can I make these gluten free? Yes! Just sub gluten free bread crumbs.
Can I use yellow squash instead of zucchini? Sure!
Can I add additional veggies in? Yes, just don’t add too many that the mixture is off.
Can I freeze these zucchini pizza bites? Yes, you can freeze in an airtight container for up to 6 months.
How long do they last in the refrigerator? I would say about 4-5 days in an airtight container.
Do they need to be heated up? No, you can enjoy them cold, room temperature or you can heat them up in the oven or microwave.
Have another question that I didn’t answer? Ask me below in the comments and I’ll get back to you ASAP!
Why Kids Will Love These Zucchini Pizza Bites
They taste like pizza! The parmesan cheese and bread crumbs give them a really great pizza flavor and then you dip them in the marinara sauce for the whole pizza experience
They’re easy to eat. They hold together really well, they’re not messy and can be enjoyed in just a few bites.
Even though there is only a few ingredients they have tons of flavor, but at the same time are mild enough for picky eaters.
Why Parents Will Love Them
Zucchini has a very subtle taste so although they’re packed with 4 cups of zucchini, your kids probably won’t even be able to tell you’re feeding them vegetables!
Aside from the zucchini, they’re also packed with cheese and eggs which adds lots of protein so these pizza bites will keep your kids feeling full for longer.
They’re great for meal prep! You can make a batch at the beginning of the week and pack them in your kid’s lunches or re-heat them in the oven for an afternoon snack.
They’re freezer friendly. Leave off the cheese on the top when baking them and then you can freeze them in an airtight container for up to 6 months.
CHECK OUT EXACTLY HOW I MAKE THESE EASY ZUCCHINI PIZZA BITES BELOW!
These Zucchini Pizza Bites are packed with zucchini, eggs and parmesan cheese. They’re great for snacks, appetizers and even lunch!
Ingredients
4 cups grated zucchini
1 teaspoon avocado oil
1 1/4 cup finely grated parmesan cheese, divided
2 large eggs
1/2 cup breadcrumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt, heaping
1/4 teaspoon black pepper
Marinara sauce for dipping
Instructions
Pre-heat oven to 375 degrees F. Line a large sheetpan with a non-stick liner or parchment paper. Grate zucchini on the large side of a box grater and then place grated zucchini in a clean dish towel. Squeeze out as much water as you can.
Heat a large pan over medium heat and add oil, zucchini and a pinch of salt. Cook zucchini until soft, 7-10 minutes. Add zucchini to a large bowl and let cool for a few minutes.
Next, add in 1 cup parmesan cheese, eggs, bread crumbs, and seasonings. Mix until combined and then use a one tablespoon scoop to scoop the mixture into balls on the baking sheet. Use your fingers to press the mxiture down into a small disk and top with more parmesan cheese.
Bake zucchini pizza bites until cheese is melted and they are cooked through, 12-15 minutes. Enjoy warm or cold with a side of marinara sauce.
Notes
Pizza bites can be refrigerated in an airtight container for 4-5 days and frozen in an airtight container for up to 6 months.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. This delicious bean dish is a great one-pan vegetarian meal that can be enjoyed as a side or main course, with chips or corn tortillas and your favorite toppings. Each serving boasts 26 grams of protein, so you’ll feel satisfied for hours after eating.
Given how much I love beans and cheese, it’s a little surprising that I haven’t already posted a recipe like this one. These Cheesy Green Chile Pinto Beans are quick and easy to throw together while packing in tons of flavor. Enjoy them with tortilla chips or rice for a filling meal that’s high in protein and fiber.
Why You’ll Love These Cheesy Pinto Beans
Minimal Main Ingredients Needed – This recipe uses Pinto beans, canned green chile, and canned tomatoes. Cheese and spices are also needed, but if you have a stocked spice cabinet, it shouldn’t be a problem.
Made in One Pot – This recipe can be made in one pot with an oven-safe skillet. I used an enameled cast iron skillet to cook the bean mixture on the stove and then transferred it to the oven to melt the cheese at the end.
Versatile – I love having these green chile pinto beans on hand because they can be used in many different ways. I like to serve them as a side dish or enjoy them as a main with tortilla chips or corn tortillas. Add your favorite toppings or roll this filling into a burrito with some added rice.
Why Your Body Will Love These Green Chile Pinto Beans
Blood Sugar Regulation – Pinto beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes pinto beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Green chile also benefits digestion by increasing the production of gastric juices and improving nutrient absorption.
Cheesy Green Chile Pinto Bean Recipe Ingredients
Pinto Beans – I used three cans of pinto beans that I rinsed and drained. I love pinto beans in this recipe, but you can use any kind of beans you like.
Green Chile – I used two small cans of Hatch green chile. Fresh or frozen green chile is also great if you can get it. I like using the mild kind, but you can use whatever heat level you prefer.
Tomatoes – I used a can of fire-roasted tomatoes. I drained off most of the liquid and diced the tomatoes into pieces similar in size to the green chile (optional). Freshly diced tomatoes work great, too.
Spices – I seasoned these pinto beans with cumin, paprika, smoked paprika, granulated garlic, dried oregano, salt and pepper. If you don’t have these spices on hand, you can buy a packet of chili or fajita seasoning and use a Tablespoon or two.
Onion & Garlic – Fresh onion and garlic create a nice flavor base for this recipe and complement the other ingredients.
Cheese – I used pepper jack cheese because I love its flavor and wanted to add some extra heat. Regular Monterey jack, or even cheddar, also works. If making this dish vegan, use your favorite meltable vegan cheese.
How To Make Cheesy Pinto Beans
Preheat the oven to 425 degrees F. Heat a large (oven-safe) skillet over medium heat and add the diced onion with a pinch of salt. Cook the onion until softened, 3-4 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant.
Add the pinto beans, canned tomatoes, green chile, spices, and salt and pepper. Mix well to combine the ingredients completely. Let the mixture cook until heated and then simmer for about 5 minutes.
Next, add half of the shredded cheese and stir until melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the preheated oven until melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Recipe Frequently Asked Questions
This recipe is already gluten-free.
Make this recipe vegan by using your favorite melty vegan cheese substitute.
Can I use black beans instead of pinto beans? Yes, any kind of beans can easily be subbed into this recipe.
What kind of cheese is best? I like using pepper jack in this recipe because of the heat it adds, but any cheese will do.
How should I enjoy this recipe? There are many ways to enjoy these pinto beans. I like to eat them with chips or warm corn tortillas. You can also make them into burritos or enjoy them as a side to scrambled eggs.
Is this recipe freezer-friendly? Yes, I suggest cooking the bean mixture on the stove, letting it cool completely, and then transferring it to a freezer-friendly container. Add the top layer of cheese, cover and secure, and freeze for up to three months.
How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.
Do you have a question I didn’t answer? Please ask me in the comment section below, and I will respond as soon as possible.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. These delicious beans are a great one pan vegetarian meal that can be enjoyed in many different ways. Serve as a side dish or as the main course, along side chips or corn tortillas, with your favorite toppings. Each serving boasts 26 grams of protein, so you’ll be satisfied for hours after eating.
Ingredients
2 teaspoons olive oil
1/2 medium sized yellow onion, diced
2–3 cloves garlic, minced
3 (15 oz) cans pinto beans, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes, I like to drain the liquid and then dice them up into small pieces
2 (4 oz) cans diced green chile, I used mild
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 oz) block pepper jack cheese, grated (divided)
Instructions
Pre-heat oven to 425 degrees F. Heat a large (oven safe*) skillet over medium heat and add the diced onion, with a pinch of salt. Cook onion until softened, 3-4 minutes. Add in the minced garlic and cook another 1-2 minutes, until fragrant.
Add in the pinto beans, canned tomatoes, green chile, spices and salt and pepper. Mix until everything is completely combined and let mixture cook until heated through and starting to simmer, about 5 minutes.
Next, add half of the shredded cheese in and stir until cheese is melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the pre-heated oven until cheese is melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Notes
*If you don’t have an oven safe skillet, you can cook the mixture in a regular skillet and then transfer it to an oven safe dish to finish cooking.
You could also place a lid on the pan once you’ve sprinkled the top layer of cheese on and let it sit for a few minutes to hopefully melt the cheese, rather than placing the entire pan in the oven.
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