Carrot and Zucchini Vegetable Nuggets with Herb Yogurt Dip

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Golden baked vegetable nuggets packed with grated carrots and zucchini, served with a refreshing herb yogurt dip for a healthy snack or appetizer. This American-inspired recipe, ready in about 45 minutes, turns grated carrot, grated zucchini, squeezed dry, breadcrumbs into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

Ingredients

• 1 cup grated carrot
• 1 cup grated zucchini, squeezed dry
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 clove minced garlic
• 2 tbsp chopped fresh parsley
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup plain Greek yogurt
• 1 tsp lemon juice
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine 1 cup grated carrot, 1 cup grated and well-squeezed zucchini, 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 large egg, 1 minced garlic clove, 2 tbsp chopped fresh parsley, 3/4 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until the mixture holds together.
2. Step 2: Shape the mixture into 16 small nugget-sized ovals and place them evenly spaced on the baking sheet. Brush each nugget with 2 tbsp olive oil to help browning.
3. Step 3: Bake for 20 minutes, then flip the nuggets and bake for another 10 minutes until golden and firm.
4. Step 4: Meanwhile, prepare the herb yogurt dip by combining 1/2 cup plain Greek yogurt with 1 tsp lemon juice, 1 tbsp chopped fresh dill, and 1 tbsp chopped fresh chives in a small bowl. Stir well and refrigerate until serving.
5. Step 5: Serve the warm vegetable nuggets alongside the herb yogurt dip for dipping.