One evening, after a long day of juggling work and kids’ activities, I found myself staring at a couple of lonely zucchinis in the fridge, wondering what on Earth I could make for dinner that everyone would actually eat. There was no time for anything elaborate, and I really didn’t want to resort to cereal again. That’s when it hit me: Mini Zucchini Bites, or as I affectionately call them, Cuadritos De Calabacin. These little guys are a lifesaver — quick to throw together, they make the perfect savory snack or side, and they’ve got enough bacon and cheese to keep the pickiest eaters happy. Plus, I mean, they’re bite-sized, and who doesn’t love a good two-bite treat?

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What You’ll Need

Trust me, chances are you already have most of this in your kitchen, which makes it even better for those spontaneous dinner decisions.

• 2 slices of diced bacon
• 1/2 cup white onion, chopped
• 2 cups grated zucchini
• 1 cup grated gouda cheese
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 cup vegetable oil
• 2 eggs
• Salt & pepper to taste
• 1 tablespoon butter, melted
• 1/4 cup plain bread crumbs

How to Make Mini Zucchini Bites (Cuadritos De Calabacin)

1. Preheat your oven to 375°F, because nothing kills dinner momentum like a cold oven.
2. In a sauté pan, cook the diced bacon until it’s perfectly crisp. The goal here is crispy, not soggy, so let it do its thing. Once done, set the bacon aside but don’t ditch the bacon fat.
3. With about 2 tablespoons of that glorious bacon fat, sauté the white onion until it turns transparent. You’ll know it’s ready when your kitchen smells heavenly. Set aside.
4. In a large mixing bowl, combine the grated zucchini, gouda cheese, flour, baking powder, vegetable oil, eggs, bacon, and onion. Season generously with salt and pepper and mix it until everything is just combined. The mixture will be slightly thick and that’s exactly what you want.
5. Grab a 10 x 7-inch baking pan and brush it thoroughly with the melted butter. Then, sprinkle plain bread crumbs to coat — this will give you a nice, crispy edge.
6. Pour the zucchini mixture evenly into the prepared pan, spreading it out as needed. Pop it in the oven and let it bake for 45-60 minutes. It’s done when it’s firm and the top is golden brown.
7. Once baked, let it rest for about 10 minutes. This resting time is key to letting everything set before you slice them into 2-inch cubes. Serve them warm or cold, they’re delicious either way!

Cook’s Notes

For best results, make sure to squeeze out any excess moisture from your grated zucchini. You want your bites to be perfectly firm, not soggy. If you’re planning ahead, you can mix the ingredients a few hours early, cover it, and keep it in the fridge until you’re ready to bake. As for leftovers, they store well in an airtight container in the fridge for up to 3 days. Just pop them in the oven to reheat, or enjoy them cold, straight from the fridge.

Make It Your Own

• Swap the gouda for sharp cheddar if you’re after a bolder cheese flavor.
• Replace bacon with crispy tofu for a vegetarian twist that’s still hearty and delicious.
• Add a handful of chopped fresh herbs like parsley or dill for an added burst of freshness.
• For a bit of heat, toss in a finely diced jalapeño or a pinch of red pepper flakes.

If you try this, I’d love to hear how it turns out. Drop a comment or tag me in your photos — especially if you’ve made it your own with any fun variations! Enjoy!

Related update: Mini Zucchini Bites (Cuadritos De Calabacin)