Baked Cauliflower and Zucchini Veggie Nuggets

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender cauliflower and zucchini combine in these baked veggie nuggets, perfect for sneaky vegetable servings that kids will love. This kid-friendly recipe, ready in about 40 minutes, pairs cauliflower florets, zucchini, breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 International cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine 2 cups finely chopped cauliflower florets and 1 medium grated zucchini (squeeze out excess moisture with a clean towel).
  2. Step 2: Add 3/4 cup breadcrumbs, 1/2 cup grated parmesan cheese, 1 large egg, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Mix thoroughly until the mixture holds together when pressed.
  3. Step 3: Form the mixture into 16 small nugget-sized patties and place them evenly spaced on the prepared baking sheet. Lightly spray each nugget with olive oil spray.
  4. Step 4: Bake in the preheated oven for 20-25 minutes, flipping halfway through, until nuggets are golden brown and firm to the touch. Let cool briefly before serving.

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