18 Delicious Kid Friendly Zucchini Recipes Easy

Looking for a way to sneak more veggies into your kids’ meals without the fuss? You’re in luck! Our roundup of 18 Delicious Kid-Friendly Zucchini Recipes is packed with easy, tasty ideas that’ll have your little ones asking for seconds. From crispy zucchini fries to sweet zucchini muffins, these recipes are perfect for busy weeknights or fun weekend cooking. Let’s make mealtime a breeze with these crowd-pleasers!

Zucchini Pizza Bites

These Zucchini Pizza Bites are a fun, low-carb twist on your favorite comfort food, perfect for snacking or as a party appetizer.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 tbsp olive oil
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 10 slices pepperoni, halved

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the zucchini rounds on the prepared baking sheet. Brush each round lightly with olive oil.
3. Bake for 5 minutes to slightly soften the zucchini.
4. Remove from the oven and top each zucchini round with 1 tsp marinara sauce, a sprinkle of mozzarella and Parmesan cheeses, a pinch of Italian seasoning, garlic powder, salt, and black pepper. Finish with a half slice of pepperoni on each.
5. Return to the oven and bake for another 10 minutes, or until the cheese is bubbly and golden.

The magic of these bites lies in their crispy edges and melty cheese center, offering all the pizza flavors without the guilt.

Tip: For a vegetarian version, skip the pepperoni and add sliced black olives or mushrooms instead.

Cheesy Zucchini Tots

These Cheesy Zucchini Tots are the perfect bite-sized snack or side, packed with flavor and a crispy golden exterior that’ll have everyone reaching for more.

Ingredients

• 2 cups grated zucchini
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 1 large egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet with the olive oil.
2. In a large bowl, combine the grated zucchini, shredded cheddar cheese, breadcrumbs, beaten egg, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
3. Shape the mixture into small tots, about 1 tablespoon each, and place them on the prepared baking sheet.
4. Bake for 20-25 minutes, flipping halfway through, until the tots are golden and crispy.

The magic of these tots lies in their irresistible cheesy center and crispy outer layer, making them a hit for both kids and adults alike.

Tip: For extra crispiness, let the grated zucchini sit in a colander for 10 minutes and squeeze out excess moisture before mixing.

Zucchini Mac and Cheese

Who says mac and cheese can’t be a tad healthier? This Zucchini Mac and Cheese sneaks in veggies without skimping on the creamy, cheesy goodness we all crave.

Ingredients

• 8 oz elbow macaroni
• 2 cups zucchini, grated
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 2 cups sharp cheddar cheese, shredded
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat oven to 375°F. Cook macaroni according to package instructions; drain and set aside.
2. In a large skillet over medium heat, melt butter. Stir in flour and cook for 1 minute until bubbly.
3. Gradually whisk in milk, then add salt, black pepper, and garlic powder. Cook until the mixture thickens, about 5 minutes.
4. Remove from heat and stir in cheddar cheese until melted. Add cooked macaroni and grated zucchini, mixing well.
5. Transfer to a greased baking dish and bake at 375°F for 20 minutes until bubbly and lightly golden on top.

The zucchini adds a fresh twist and a bit of crunch, making this dish a sneaky way to enjoy your greens. Plus, the cheese sauce is so rich, no one will guess it’s packed with veggies!

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Chocolate Zucchini Muffins

Who knew zucchini could make your muffins even more irresistible? These Chocolate Zucchini Muffins are the perfect way to sneak some veggies into your dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
3. In another bowl, mix 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/3 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
4. Fold the wet ingredients into the dry ingredients, then stir in 1 1/2 cups grated zucchini and 1/2 cup chocolate chips.
5. Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The zucchini keeps these muffins incredibly moist, while the chocolate chips add a gooey surprise in every bite. Perfect for when you’re craving something sweet but want to keep it somewhat wholesome.

Tip: For an extra chocolatey experience, sprinkle a few more chocolate chips on top before baking.

Zucchini Banana Bread

Who says you can’t have your bread and eat your veggies too? This Zucchini Banana Bread is the perfect way to sneak in some greens while indulging in a sweet, moist treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated zucchini

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
3. In another bowl, mix the mashed bananas, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until well combined.
4. Fold the dry ingredients into the wet mixture until just combined, then gently stir in the grated zucchini.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The zucchini keeps this bread incredibly moist, while the bananas add a natural sweetness that makes it hard to stop at just one slice.

Tip: For an extra crunch, sprinkle some chopped walnuts on top before baking.

Zucchini Fritters

These zucchini fritters are the perfect way to turn your garden bounty into a crispy, savory treat that everyone will love.

Ingredients

• 2 medium zucchinis, grated
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Place the grated zucchini in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes. Squeeze out excess moisture with your hands.
2. In a large bowl, combine the zucchini, 1/4 cup all-purpose flour, 1/4 cup grated Parmesan cheese, 1 large egg, 2 tablespoons chopped fresh dill, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Mix well.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Drop tablespoonfuls of the zucchini mixture into the skillet, flattening slightly with the back of the spoon. Cook for 3-4 minutes on each side until golden brown and crispy.
4. Transfer to a paper towel-lined plate to drain any excess oil.

The secret to these fritters’ irresistible crunch? Squeezing out the zucchini’s moisture ensures they fry up perfectly crispy every time.

Tip: Serve these fritters with a dollop of sour cream or Greek yogurt for an extra tangy kick.

Zucchini Pasta with Tomato Sauce

Looking for a light yet satisfying meal? This Zucchini Pasta with Tomato Sauce is a fresh take on a classic, perfect for those evenings when you crave something wholesome without the heaviness of traditional pasta.

Ingredients

• 2 medium zucchinis, spiralized
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add cherry tomatoes to the skillet, along with salt, black pepper, and red pepper flakes. Cook for 5 minutes, stirring occasionally, until tomatoes soften.
3. Add spiralized zucchini to the skillet and toss gently with the tomato mixture. Cook for 2-3 minutes, just until zucchini is slightly tender but still crisp.
4. Remove from heat and stir in fresh basil. Serve immediately, topped with grated Parmesan cheese.

The magic of this dish lies in the zucchini’s ability to mimic pasta’s texture while letting the bright, tangy tomato sauce shine through. It’s a testament to how simple ingredients can create something truly special.

Tip: For an extra flavor boost, let the tomato sauce simmer for an additional 5 minutes before adding the zucchini.

Zucchini Cornbread

This Zucchini Cornbread is a delightful twist on the classic, adding moisture and a subtle sweetness that makes it irresistible. Perfect for those summer zucchini surpluses!

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup grated zucchini
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Stir in 1 cup grated zucchini, 1/2 cup melted unsalted butter, 1/2 cup milk, and 2 large eggs until just combined.
4. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

The zucchini keeps this cornbread incredibly moist, while the cornmeal gives it that perfect crumbly texture we all love. It’s a fantastic way to sneak some veggies into your baking!

Tip: For an extra touch of sweetness, drizzle honey over the top before serving.

Zucchini Pancakes

These zucchini pancakes are a delightful way to turn your garden bounty into a crispy, savory treat that’s perfect for any meal of the day.

Ingredients

• 2 cups grated zucchini (about 2 medium zucchinis)
• 2 large eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
2. In a large bowl, combine the zucchini, eggs, flour, Parmesan cheese, parsley, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Heat the olive oil in a large skillet over medium heat. Once hot, drop 1/4 cup portions of the zucchini mixture into the skillet, flattening slightly with the back of a spoon.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
5. Serve warm, with a dollop of sour cream or applesauce on the side if desired.

The secret to these pancakes’ irresistible crunch? Wringing out the zucchini ensures they fry up perfectly crisp, not soggy.

Tip: For an extra flavor boost, try adding a minced garlic clove or a pinch of red pepper flakes to the batter.

Zucchini Chocolate Chip Cookies

Who knew zucchini could make cookies even more irresistible? These Zucchini Chocolate Chip Cookies are a delightful twist on the classic, offering a moist texture and a hint of veggie goodness.

Ingredients

• 1 cup grated zucchini (squeezed to remove excess moisture)
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. Stir in the grated zucchini.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The zucchini keeps these cookies incredibly moist, while the chocolate chips add that classic, gooey texture we all love. Perfect for sneaking in some veggies without compromising on taste!

Tip: For an extra chocolatey experience, try using dark chocolate chips instead of semi-sweet.

Zucchini Smoothie

Start your day with a refreshing and nutritious zucchini smoothie that’s surprisingly sweet and creamy, perfect for sneaking in those extra veggies!

Ingredients

• 1 medium zucchini, peeled and chopped (about 1 cup)
• 1 frozen banana, sliced
• 1/2 cup plain Greek yogurt
• 1/2 cup almond milk
• 1 tbsp honey
• 1/2 tsp vanilla extract
• A pinch of cinnamon

Instructions

1. In a blender, combine the chopped zucchini, frozen banana slices, Greek yogurt, almond milk, honey, vanilla extract, and a pinch of cinnamon.
2. Blend on high speed for about 1 minute, or until the mixture is completely smooth and creamy. If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
3. Pour into a glass and enjoy immediately for the best texture and flavor.

The magic of this smoothie lies in the zucchini’s ability to blend seamlessly into the background, letting the banana and honey shine while adding a velvety texture you’ll love.

Tip: For an extra chill, freeze the chopped zucchini overnight and skip the ice to avoid dilution.

Zucchini Lasagna Rolls

These Zucchini Lasagna Rolls are a delightful twist on the classic, offering a lighter, veggie-packed version that doesn’t skimp on flavor.

Ingredients

• 2 large zucchinis, sliced lengthwise into 1/4-inch strips
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Lay the zucchini strips on a clean towel and sprinkle with a pinch of salt. Let them sit for 10 minutes to draw out moisture, then pat dry.
3. In a bowl, mix together the ricotta cheese, Parmesan cheese, egg, 1 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
5. Place a spoonful of the cheese mixture at one end of each zucchini strip and roll up tightly. Place each roll seam-side down in the baking dish.
6. Top the rolls with the remaining marinara sauce and sprinkle with mozzarella cheese.
7. Bake for 25 minutes, or until the cheese is bubbly and golden.

The zucchini rolls hold their shape beautifully, creating a dish that’s as pleasing to the eye as it is to the palate. The combination of creamy ricotta and tangy marinara makes each bite irresistibly delicious.

Tip: For an extra flavor boost, try adding a sprinkle of red pepper flakes to the cheese mixture before rolling.

Zucchini Quesadillas

These Zucchini Quesadillas are a delightful twist on the classic, packing in veggies for a light yet satisfying meal that’s ready in no time.

Ingredients

• 2 medium zucchinis, thinly sliced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4 medium flour tortillas

Instructions

1. Heat olive oil in a large skillet over medium heat. Add zucchini and red onion, cooking for 5 minutes until slightly softened. Stir in cumin, garlic powder, and salt.
2. Remove the zucchini mixture from the skillet and set aside. Wipe the skillet clean with a paper towel.
3. Place a tortilla in the skillet over medium heat. Sprinkle half of the Monterey Jack and cheddar cheeses on one half of the tortilla, top with half of the zucchini mixture, then fold the tortilla over. Cook for 2-3 minutes on each side until golden and the cheese is melted. Repeat with the remaining tortillas and filling.

The magic of these quesadillas lies in the zucchini’s ability to stay crisp-tender, offering a fresh contrast to the gooey, melted cheese.

Tip: For an extra kick, add a sprinkle of chili powder to the zucchini mixture before cooking.

Zucchini Meatballs

These zucchini meatballs are a delightful twist on the classic, packed with fresh flavors and a tender texture that’ll have everyone asking for seconds.

Ingredients

• 2 medium zucchinis, grated (about 2 cups)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the grated zucchini, breadcrumbs, Parmesan cheese, egg, minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried oregano. Mix until well combined.
3. Shape the mixture into 1-inch balls and place them on the prepared baking sheet.
4. Drizzle the meatballs with 2 tbsp olive oil and bake for 25 minutes, flipping halfway through, until golden and crisp.

The magic of these meatballs lies in their surprisingly meaty texture, thanks to the zucchini’s moisture and the breadcrumbs’ crispness. Perfect for sneaking veggies into your meal without a hint of compromise.

Tip: For an extra flavor boost, serve these meatballs with a side of marinara sauce for dipping or toss them in your favorite pasta dish.

Zucchini Apple Muffins

These Zucchini Apple Muffins are a delightful twist on the classic, offering a moist texture and a sweet-spicy flavor that’s perfect for breakfast or a snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated zucchini
• 1 cup grated apple

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
3. In another bowl, mix 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until well combined.
4. Fold the grated zucchini and grated apple into the wet ingredients.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The combination of zucchini and apple not only keeps these muffins incredibly moist but also adds a subtle sweetness and texture that’s hard to resist.

Tip: For an extra crunch, sprinkle the tops with a little coarse sugar before baking.

Zucchini Carrot Cake

This Zucchini Carrot Cake is a moist, flavorful twist on the classic, packed with veggies and topped with a creamy frosting that’ll have everyone asking for seconds.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 3 large eggs
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 1 1/2 cups grated zucchini
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts (optional)
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
3. In another bowl, beat 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 3 large eggs, 1 cup vegetable oil, and 2 tsp vanilla extract until smooth.
4. Stir in the grated zucchini and carrots. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in 1/2 cup chopped walnuts if using.
5. Pour batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat 8 oz cream cheese, 1/4 cup unsalted butter, 2 cups powdered sugar, and 1 tsp vanilla extract until smooth. Spread over the cooled cake.

The secret to this cake’s incredible moisture? The zucchini and carrots work together to keep every bite perfectly tender, while the cream cheese frosting adds a tangy contrast.

Tip: For an extra nutty flavor, toast the walnuts before folding them into the batter.

Zucchini Brownies

Who says brownies can’t be a tad healthier? These zucchini brownies are so fudgy and rich, no one will guess they’re packed with veggies!

Ingredients

• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, mix together 1/2 cup vegetable oil, 1 1/2 cups white sugar, and 2 teaspoons vanilla extract until well blended.
3. Combine 2 cups all-purpose flour, 1/2 cup cocoa powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt; stir into the sugar mixture.
4. Fold in the shredded zucchini and 1/2 cup chopped walnuts. The batter will be thick, but the zucchini will add moisture as it bakes.
5. Spread the batter evenly into the prepared pan and bake for 25 to 30 minutes, until the brownies spring back when gently touched.

The magic of these brownies lies in the zucchini, which keeps them incredibly moist without a hint of veggie flavor. Perfect for sneaking in some greens!

Tip: For an extra chocolatey treat, sprinkle chocolate chips on top before baking.

Zucchini Cheese Sticks

These Zucchini Cheese Sticks are the perfect crispy, cheesy snack that’s surprisingly easy to make at home. They’re a hit with kids and adults alike, offering a delicious way to sneak in some veggies!

Ingredients

• 2 medium zucchinis, cut into 1/2-inch sticks
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly brush the parchment with olive oil.
2. In three separate shallow bowls, place the flour, beaten eggs, and a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
3. Dip each zucchini stick first into the flour, shaking off excess, then into the eggs, and finally coat well with the breadcrumb mixture. Place on the prepared baking sheet.
4. Bake for 20 minutes, then remove from the oven. Sprinkle mozzarella cheese over each stick and return to the oven for 5 minutes, or until the cheese is melted and bubbly.
5. Serve immediately with your favorite dipping sauce. The combination of crispy panko and melted mozzarella makes these sticks irresistibly crunchy and gooey in every bite.

Tip: For an extra crispy texture, try broiling the sticks for the last 2 minutes of cooking, watching closely to prevent burning.

Conclusion

We hope you’ve enjoyed exploring these 18 delicious, kid-friendly zucchini recipes that are as easy to make as they are tasty! Whether you’re looking for a quick snack or a hearty meal, there’s something here for every little eater. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for more family-friendly cooking inspiration. Happy cooking!

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