With just 4 ingredients, these Veggie Nuggets make a healthy and simple snack that hungry kids and fussy toddlers absolutely love! Made from sweet potato, zucchini, grated cheese and panko crumbs, this is a great way to sneak a few extra veggies into your little ones day.
Feeding fussy kids and toddlers can be a real headache for parents (and this I can tell you from personal experience with my son when he was a toddler!!)
It can be so challenging to find healthy and nutritious food that they will actually eat!
I remember creating this veggie nuggets recipe about 4 years ago and being SO incredibly happy when my son happily ate a few nuggets. It was a BIG moment!
Since then, I've given this recipe to so many of my friends who have fussy little eaters and it's always been a guaranteed winner for them too.
Just like my Zucchini Fritters, Apple, Zucchini and Carrot Bread, Mashed Potato Cakes and Vegetable Savoury Muffins, these nuggets are great for sneaking in a few veggies in a fun and tasty way!
Why You're Going To Love This Recipe
What's not to love about a healthy, veggie-packed recipe your kids WILL ACTUALLY eat!?
- Veggie packed - full of nutritious sweet potato and zucchini (also known as courgettes), these veggie nuggets are packed FULL of goodness!!
- Easy to prepare - just 4 ingredients and 15 minutes prep time makes these vegetable nuggets a quick and easy snack.
- Easy to at - finger food of any kind is great for toddlers and kids, especially when they are trying so hard to be independent. It helps with their coordination but just as importantly (in my opinion) it saves on washing up!!
- Freezer friendly - these veggie nuggets freeze really well, which is brilliant if you have a fussy toddler that only requires one or two nuggets at a time!
- Toddler and kid approved - crunchy on the outside and cheesy and soft on the inside, kids love these veggie nuggets, especially when dipped in tomato sauce (ketchup) or mayonnaise!
What You Need
With just four ingredients, these Veggie Nuggets are so simple to make!
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
- sweet potato - also known as kumara. You can use any variety for this recipe - purple, white or orange. I tend to use orange as its the most common variety here in Australia.
- zucchini - also known as courgettes. It's important to squeeze all of the liquid from the grated zucchini to avoid soggy nuggets!
- cheddar cheese - I use regular tasty cheese or cheddar cheese in this recipe as these varieties are generally very popular with kids as their flavour isn't too strong.
- panko breadcrumbs - I love the crunch that Panko Crumbs create with these nuggets. I generally use the Obento panko crumbs but any brand is fine. You could also make your own fresh breadcrumbs or use regular breadcrumbs if you prefer.
Step By Step Instructions
It takes just 15 minutes to prepare these healthy little veggie nuggets... then pop them in the oven and let them bake to 'crunchy on the outside, soft on the inside' perfection.
Note: please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
Step 1 - Boil The Sweet Potato
Peel and chop the sweet potato. Boil until tender.
Step 2 - Mash
Drain sweet potato and mash with a fork or potato masher.
Step 3 - Add Zucchini and Cheese
Add the grated zucchini (see notes) and grated cheese.
Step 4 - Mix
Mix until well combined.
Step 5 - Shape Into Nuggets
Take tablespoons of mixture and shape into 'nuggets'.
Step 6 - Crumb And Bake
Coat in panko crumbs and place onto non-stick baking trays. Spray lightly with cooking oil and bake until golden.
Expert Tips and FAQs
These healthy and kid-approved veggie nuggets couldn't be easier to make!
Yes!! This is very important so that your nuggets hold their shape and don't become soggy.
It's important to squeeze as much of the liquid from your zucchini as possible. I place the zucchini into a sieve and squeeze using a tea towel or paper towel until all the moisture is gone.
Yes you can. They will not be quite as crunchy as the Panko crumbs but still work well.
You can store these veggie nuggets in an airtight container in the fridge for up to three days.
Yes! They can be stored in an airtight container in the freezer for up to 2 months - perfect for when you have a toddler who might only eat one or two at a time!
I like to serve these with tomato sauce (ketchup), mayonnaise or chutney as a dipping sauce. However, they are equally delicious on their own.
Looking for more toddler friendly recipes? Check out these delicious ideas!
- Cheesy Corn Fritters - deliciously cheesy corn fritters that take just a few minutes to prepare... the perfect healthy snack or lunchbox recipe!
- Healthy Ham, Cheese and Zucchini Muffins - these zucchini muffins with ham and cheese are a delicious savoury snack or lunch box treat... plus they're 100% kid-approved and super easy to make!
- Healthy ABCD Muffins - our award-winning ABCD Muffins are great for kids and are packed with apple, banana, coconut and dates making them a perfect lunch box snack!
- Hidden Vegetable and Lamb Pasties - kid-friendly (and fussy toddler approved!) these Hidden Vegetable & Lamb Pasties have just ten minutes prep time and are the perfect freezer-friendly snack!
- Quinoa, Sweet Potato & Zucchini Fritters - if your little ones love the taste of these veggie nuggets, then they're sure to love my fritters made with sweet potato and zucchini too! The added quinoa gives the fritters a delicious crunch.
Or browse my collection of 'Toddler Recipes With Hidden Vegetables' here.
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- 2 sweet potatoes medium to large
- 2 zucchinis medium, grated with the moisture removed
- ¾ cup cheddar cheese grated
- 1 ½ cups panko crumbs for coating
- Preheat oven to 200 degrees celsius (fan-forced). Lightly grease 2 non-stick baking trays and set aside.
- Peel and cut the sweet potato into 4cm chunks. Boil in a saucepan until tender. Drain well, place into a bowl and mash.
- Add the strained zucchini (see notes) and the grated cheddar cheese. Mix until well combined.
- Take tablespoon-sized spoons of mixture and shape to resemble a 'nugget'.
- Press into the panko crumbs to coat and place onto the prepared trays.
- Lightly spray with cooking oil and bake for 20 minutes. Turn and bake for a further 20 minutes or until slightly crunchy on the outside (the nuggets will be soft on the inside).
- Serve with sauce or chutney (optional).
- Store in the fridge for up to 3 days or freeze in an airtight container for up to 2 months.
I love this recipe! Is there something I could replace the cheese with? My son is a little lactose intolerant.
Hi Chelsea, could you try lactose-free cheese? It does help to hold the nuggets together better 🙂
Hi Lucy, I love your recipes. Just letting you know that there is a typo error in step 5. Doesn't effect the recipe just thought I would let you know. Cheers
All fixed! Thank you!!