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Baked Veggie Nuggets

These baked veggie nuggets transform humble vegetables into crispy, satisfying snacks with a golden-brown exterior and tender inside. Made with grated carrots, zucchini, breadcrumbs, and eggs, they are baked until crisp and perfect for a quick, healthier treat or kids’ lunch. Their adaptable nature allows for various veggie and seasoning swaps, making them both versatile and fun to make.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Homemade
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 cup grated carrots squeeze out excess water
  • 1 cup grated zucchini squeeze out excess water
  • 1 cup panko breadcrumbs lightly toasted
  • 1 large egg beaten
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil for brushing

Equipment

  • Baking sheet
  • Mixing bowls
  • Grater
  • Parchment paper
  • Spoon or spatula

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. Using a grater, shred the carrots and zucchini evenly. Place the grated vegetables in a clean kitchen towel and squeeze out as much excess water as possible—this step ensures the nuggets stay crispy.
  3. In a large mixing bowl, combine the grated carrots and zucchini with the toasted panko breadcrumbs, beaten egg, minced garlic, chopped parsley, salt, and black pepper. Mix everything thoroughly until the mixture is cohesive and holds together when pressed.
  4. Shape the mixture into small nuggets, about 1.5 inches long, pressing firmly to ensure they hold together. Place each nugget on the prepared baking sheet with some space between them.
  5. Lightly brush the tops of the nuggets with olive oil. This helps them turn crisp and golden during baking.
  6. Bake the nuggets in the preheated oven for 20–25 minutes, until the edges are golden brown and crispy. Keep an eye on them near the end to prevent over-browning.
  7. Once baked, remove the nuggets from the oven and let them rest for 5 minutes. This helps set the crust and makes them easier to handle.
  8. Serve the veggie nuggets warm with your favorite dipping sauce or a squeeze of lemon for added brightness. Enjoy their crispy exterior and tender, veggie-filled interior!