Special Diet - Created Date : 10.9.2019

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites



Baked Cheesy Zucchini Bites

Simple and delicious, these baked cheesy zucchini bites are so easy to make and are a healthier alternative to a classic fried zucchini fritter!

Garden still overflowing with zucchini? I figure if that’s the case, you are probably feeling ecstatic…or frantically looking to pawn a ton of zucchini onto unsuspecting friends or neighbors.

I am a zucchini fiend. A lover of the humble green vegetable. In fact, it’s probably one of my favorite vegetables because it is so darn versatile.

I posted this recipe for baked cheesy zucchini bites several years ago, and they continue to be one of our most oft-made recipes in the summer and late summer months when our backyard zucchini supply overfloweth.

They are so delicious and all of my kids (yes, even the veggie haters) love them to pieces.

Basically, these little cheesy zucchini bites are a baked variation on the usually-fried zucchini fritter.

And they are just as delicious, if not more so, than their less healthy counterpart.

Since they are baked at a high temperature, the edges crispify a bit while the insides stay tender and cheesy.

Major bonus? They are super easy to make.

All of the ingredients get tossed together in a large bowl, and the only thing to remember here is to squeeze as much water out of the zucchini as possible so the baked cheesy zucchini bites will crisp up as much as possible.

You can press as thick or thin as you like. We like them on the thinner side in order to maximize the golden, crispy edges, but if you want them a little heartier and more substantial, don’t press the quite as flat.

They’ll be yummy either way.

Once baked, these yummy zucchini bites are irresistible!

My kids will tell you the baked cheesy zucchini bites were elevated to otherworldly heights when dipped in their favorite ranch dressing.

While I don’t necessarily disagree, they are pretty stellar on their own, too, and make a fabulous side dish for just about anything.

Or just a mid-afternoon snack. Also, the baked zucchini bites freeze great for postponed enjoyment.

I’ve edited the recipe below to include weight measures in case that makes your life a little easier (and because 1 1/2 cups of zucchini can be subjective depending on who is measuring).

I’ve come to rely on my food processor for easy shredding, but I don’t bother with this recipe. I quickly pull out my no-fuss box grater{aff. link} and go to town (or appoint one of the children to be on zucchini shredding duty).

The zucchini can be shredded as finely as you like – I prefer some zucchini texture so I use the large holes of the box grater.

Baked Cheesy Zucchini Bites FAQ:here are some answers to the most commonly asked questions on this recipe so you don’t have to filter through 300 comments!

Question: Can these be made gluten-free?

Answer: Yes. Several commenters have used gluten-free bread crumbs (1:1 as called for in the recipe). Another person used a gluten free flour blend for the bread crumbs with great results, and others have commented that almond meal subs in well for the bread crumbs.

Question: Can these be frozen?Answer: The baked and cooled zucchini bites freeze great! Pull them out to reheat to serve as an appetizer or side dish or snack later on!

Question: Can I use shredded zucchini that’s been frozen?Answer: Yes, just make sure to thaw and wring out the zucchini VERY well of excess water (measure after wringing).

Question: Can I use a different type of cheese?Answer: This recipe is really adaptable cheese-wise! Subbing in Parmesan or another type of cheese might work; feel free to experiment!

Question: Can I leave out the egg or substitute it with something else?Answer: I scoured the comment thread and from what I could see no one has tried making these egg-free (yet!). I don’t know of a great egg substitute; the purpose of the egg in the recipe is to act as a binder and for texture.

Ingredients

1/4 to 1/2 cup (1 to 2 ounces) shredded sharp cheddar cheese or a blend of cheddar and Monterey jack

1/4 cup (.75 ounce) panko or regular bread crumbs

1/4 teaspoon dried basil (or 1-2 teaspoons fresh)

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon pepper

Instructions

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet.

Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. You should have a little over 1 cup after squeezing out the water (if you have a scale, you'll want about 6 ounces of zucchini that's been squeezed dry).

Place the zucchini and remaining ingredients in a medium bowl and mix until combined.

Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

These are so yummy! I use my frozen zucchini from my garden! I have also tried different cheeses and that makes it fun! The only thing is they only make a very small batch, need to double the recipe next time, they are gone in no time!

This is a fantastic way to use up zucchini! Honestly the only part I dislike about any shredded zucchini recipe is the draining/squeezing but I bought some cheap dish cloths from Marshall’s and told myself to get over it. Made this recipe exactly as written, and they turned out great! All 3 variably picky preteen daughters ate them, and have requested them again. I thought about putting dry ranch powder in them if the kids didn’t eat them, but it wasn’t necessary. Would definitely make again.

In regards to making this recipe “egg free” I would recommend kraft mayonnaise. I also used kraft mayo when making traditional sausage balls but substituting turkey for sausage and adding mayo to bind and add texture. Worked great plus Moms and kids loved em.

I have made these a few times, family loves them! I substituted corn meal for the bread crumbs which is delicious! I used Parmesan for half of the cheese which adds a nice flavor. I also omitted the basil once too and we liked that better.

I was excited to make this for my bebe but it didn’t exactly work. I DO NOT reccomend using parchment paper. I lightly coated it with oil, cooked it its designated time and my fritters stuck to the paper and it was almost impossible to get them off most of it stuck to the paper.

Has anyone used ground pork rinds in place of the panko? I use the pork rinds as a substitute bread coating in lots of recipes, since I am on the Keto diet. It has worked as a great binding agent also. I want to try this since I love using zucchini in cooking.

This looked so good I doubled it, and substituted in about 1/3 of it with a mixture of grated yellow squash, grated onion, and grated red pepper (squeezed dry all together). Absolutely fabulous, thanks Mel!

This was so great! I got a little overzealous and started before I read to ring out the zucchini and it still turned out awesome. Hubs, who doesn’t actually like zucchini that tastes like zucchini, said they were good and that he would eat them again! I am going to try making it without the panko or maybe try with some almond flour if it needs a binder. I think this would be an awesome low carb “bun” option!

i used almond flour and still came out very good. maybe not as crunchy but still awesome. (once i tried to toast the almond flour on a pan trying to make it crunchier but turned out the same)

i have made these so many times!! LOVE THEM

Wonderfully delicious! I added about 1/2 T of dried onion flakes. After about 15 minutes, I flipped them and baked them about another 7 minutes. I used about 2 cups of zucchini, made 13 little fritters. I will definitely make them again! Thank you!

These were delicious, except I kind of doubled it, used the same amount of zucchini, added about 1/4-1/2 cup chopped green onions, about 1 cup of grated cheddar, than doubled everything else. I had a chili lime dill sr cream & yoghurt dip, and a pesto tomato sauce that you could dip in either, will definitely make this a go to favourite! Thank you.

oh I forgot to say, I substituted dill for the basil, no particular reason, just felt like it, seems that this recipe is very flexible from all the comments which makes it a wonderful way to use your harvest. I found that this method is easy for pressing water out of zucchini: lay a clean drying towel in a long pyrex pan then putting grated zucchini on top, folding it, turn it over with thicker folds facing down and put something heavy on top (I used flour and sugar cannisters), all the moisture is out in about an hour or so, or you can let it sit as long as you like.

These were wonderful. I added fresh minced garlic instead of garlic powder to pronounce the garlic flavor and added a couple tablespoons of parmesan just because I like the flavor. I didn’t really NEED to do anything to your recipe though. It is perfectly delicious. I’ve made it a couple times already. I am diabetic so the fact that you only add 1/4 cup of panko is so great. Most diabetic or low carb recipes call for a lot of cheese as the binder. This recipe was reasonable and lets the zucchini shine. These are delicious hot or cold. Thanks so much for posting your recipe.

Mel doesn’t do nutritional information (probably because most readers don’t really want to know how many calories are in white chocolate raspberry truffle cheesecake…).

But you can get it calculated super easily using online calculators (the easiest & best one I found was on happyforks).

I made these last summer, and after a trip to the farmer’s market today, planning on making them again. Because I also had summer squash, radishes, and carrots, I added them in also. Beautiful and even more nutritious, with the green, yellow, red, and orange vegetables. This recipe makes a delicious treat, appetizer, or side. Granted getting all the water out of the shredded vegetables was a big pain, and had shreds all over the counter, but I don’t care, ’cause these bites are yummy!

Wow!! I can’t believe how well these turned out first time trying…they were snarfed down in minutes and inhave to make more now! Good thing I have lots of zucchini. I used gluten free breads and tex mex cheese and tons of garlic. Yum. This is such a fast and easy recipe too; especially if you rope the future tasters into grating zucchinis for you ??

Hi there,

I just made these and I quadrupled the recipe to make a big batch for work.

The only change I made was I used Italian seasoned breadcrumbs and I feel they turned out a bit salty for my taste…otherwise a healthy and tasty treat.

So so good!! Doubled the recipe and subbed feta and gluten free seasoned panko bread crumbs (left out the other spices because of this). Tasted amazing with your tzatski sauce! Thanks for another great recipe!

My picky 13 month old LOVED these. I had to substitute about 1/2 cup of spinach because I ran out of zucchini. So thankful that I found this recipe. I was beginning to think that she just didn’t like my food!

Bomb! Harvested the zuccini from my garden, had my toddler do all the mixing and walla! Perfect easy side foot with sneaked in veggies for my son and I. I will defiantly make this again once I get more zuccini ??

Made these in accompany with turkey burgers with Boston leaf lettuce instead of buns. Sooooooooooo good! I even saved the leftovers and ate some with lunch. My hubby actually ate them as well, and he hates zucchini, supposedly. He wants a low carb diet, yet hates veggies?? Makes no sense. Thank you so much, delicious, will make again!

I had these on my mind after I got your email last week about zucchini, I read the comments too and how much everyone loved them. I made them as written and they were perfect! My husband absolutely loved them. I flipped them over about 2/3 of the way through to get the top a little crispy too. I know when his girls come over I am going to have to double if not triple the recipe, They will be gone in no time, just like when there were only 2 of us. Thank you for this new go to recipe.

This is the 2nd time I have made these. They are delicious. I don’t even like zucchini. My 15 month old loves them, and she is not a veggie fan at all. This is a weekly or biweekly item on my menu now. Thanks.

I made these for dinner. My husband groaned when i told him what I was making. We both enjoyed them. I added onions and went heavy on the garlic powder and fresh basil.. i also fried them in olive oil. Delicious!

I made these and my husband and I both thought they were absolutely delicious. I added shredded carrots and thought that was a great addition. Definitely an easy and great way to use zucchini from my garden. I’ll be sharing this recipe.

Oh My! Just made these for dinner, and they were absolutely delicious. I had to add another 1/4 cup Panko bread crumbs and an extra egg – they were a bit soupy – but SO SO good. Had them with shrimp cocktail, which made me think – these were be wonderful with some crabmeat added in. That will be my next batch! Thank you for sharing.

OMG – just made, and am pigging out on the Baked Zucchini Bites! Was baking with my Farm Share basket zucchini and had just enough leftover for these delicious bites. Figers crossed my next basket gets more zucchini! I will make these first! Thanks for sharing this recipe!

I have been meaning to try these for a really long time and finally got to try them out tonight! OMG!! These are amazing!! I subbed the cheddar cheese for pepper jack and that gave it quite a kick. I dipped these on Greek yogurt ranch. So so good. Quick question: I have read that these freeze well; do I freeze the unbaked mixture and then bake when ready or bake them, cool them off and then reheat? Also what is the correct/ideal texture? I got the crisp on the edges but not the whole bite was crispy. I don’t know if I needed to bake a bit more. Thanks for such a great recipe! Definitely showing these off to the family in our next social!!

Hi Emie, you can definitely bake them longer if you want crispiness throughout (and make sure they are fairly thin); I like them a bit soft in the center after they have baked. Also, I freeze these after they have baked and cooled. They are super easy to pull from the freezer and reheat in the oven or microwave.

Hi Mel, I just made this wonderful zuchini bites I substitute 1/2 of the bread crumbs with cooked quinoa and baked them about 15 minutes only. They are delicious! Thank you very much!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

omg theses are requested all the time in my house!! we ate them ALL this time Im using onion maybe they will last longer NOT!! hahah

Excellet **********************

those are stars given to this recipe!

I made this tonight in a desperate attempt to get my kids to eat veggies. I ended up using a combination of zucchini and carrots since I ran out of zucchini. They turned out SO yummy! My vegetable-avoiding husband even asked if he could have the last one! Thanks for a great recipe!

The other recipe that we actually just had for dinner tonight and all the kids and hubby (and myself) were loving it! It is a great way to use up all that zucchini! They are called chicken zucchini poppers and I got the recipe from onelovelylife.com. It is 1 lb of ground chicken breasts, 2 c grated zucchini (no need to ring out), 2-3 green onions, sliced, 1 clove of garlic, minced, 1 tsp salt, 1/2 tsp pepper, 3/4 tsp cumin, Mix everything together and pan fry with a little oil for about 5 minutes per side (about 1-2 TBSP size scoops) I like to flatten them out so they are like mini patties. Or there is a baking option to drizzle with a little oil and bake at 400 degrees for 20-25 minutes. I have only ever pan fried and I use a non stick pan so I actually don’t even use any oil to cook them so they are super healthy and delicious! Then I took it up a notch tonight and made a dip by combining guacamole, sour cream, and salsa verde (make sure it is good quality). I don’t have measurements because I just threw those three things together tonight on a whim and OH. MY. GOODNESS!!! The kids were licking it off the plate!! I hope you try it and love it as much as we do! Thanks for all you do Mel, you really spell everything out so clearly and do such an amazing job!!

Hey Mel, my family LOVED these! Thanks again for another great recipe! So awhile back I told you about a 100% whole wheat bread recipe and never shared it with you so now I have two recipes for you ?? K so for the bread, this recipe is made up by my mother in law, Barbara. We use a bosch mixer and you put 2/3 c powdered milk, 2 c warm water, and 2 TBSP yeast, let that sit and proof while you measure 1/2 c oil (I like using olive or avocado) 1/4 c honey, 2 eggs, 2 tsp salt, and 2 TBSP vinegar, pour all of that into mixer and then add 7.5 C white whole wheat flour. Mix with a dough hook for 7-10 minutes. Now here is the beautiful part about this recipe…once it is done you divide the dough into three greased loaf pans and let it rise until 1 inch above the pan…yes only 1 rise…it seems crazy, but trust me! Then you bake the bread in a 300 degree oven for 35 minutes. This doubles beautifully and freezes amazing too. I was so excited about this bread because it is 100% whole wheat and actually tastes amazing and is light weight, just how bread should be. K I’ll post the other recipe in a new comment since this is already crazy long! ??

Just thought I would let you know that I just did this recipe and they came out awesome!! I added minced jalapenos to half of the batch, gave them a little kick!!! Glad I found your recipe and think these are healthy too……………

I am going to give these a whirl but want to try a test batch on my BF before making it for his parents. Can I make the entire mixture, bake a few for testing purposes, refigerate the rest of the mixture then bake the rest later? I would think it would be OK, but wanted to double check.

I made these this morning and cooked them in my waffle iron. I used 2 eggs and another 1/4 cup of bread crumbs.

My son said they could have cooked a little longer to get more crispy but the taste was great. I also added some crushed red pepper because my family likes things with some zing.

Will make these again in the oven next time for the allotted time in hopes that they will crisp up a bit more.

I wonder if I added a little of flour if these would turn out like a sandwich patty and could be used as a bread and put some bacon or sausage in the middle.

Thank you-thank you- thank you for this recipe!! Made it tonight for 1st time!! Omg loove it!! Made it for an easy healthier different work lunch!! I doubled recipe & ate 1/2 already, yummy with a dip! This will be a regular go 2 recipe for me!!! Only deviation from your recipe for me was I added an epicure spice- a good shake of Brushetta!!

This is probably a silly question, but do you think I could bake these in a toaster oven? I love zucchini and these sound so good, but turning on the oven in the summer in Texas is just too much for me!

These look fantastic but they didn’t turn out well for me. They were soft and spongy and would not come off the pan! I squeezed and squeezed out all the moisture and lightly greased the baking sheet. What went wrong?

Hello Nancy. Usually on Pinterest you won’t get the full recipe. If you click on the picture you pinned it should take you to the full recipe on Mel’s Kitchen Cafe. You bake these at 425 for 16-20 minutes until golden brown. The directions are all here: http://www.melskitchencafe.com/baked-cheesy-zucchini-bites/. Good luck if you try them!

Oh, these were fabulous for my dinner tonight! ?? I used rounded tablespoons so my came out bigger but they are delish (as usual)! Do you think they’d freeze ok? I’m thinking just cooking them about half way and then freezing to pull out for a tasty snack whenever. Not sure how the zucchini would hold up to freezing though.

These were so yummy! We ate them with tomato dipping sauce. One question- any tips for keeping them from burning on the bottom? Mine seemed to brown pretty quickly on the bottom, but needed more time on the top.

Hi! Am about to put these in the oven. I have no idea how you were able to get 2-3 dozen out of these. I scraped together only 10. ??

Will definitely double the recipe next time! Can’t wait to try these!

I make all kinds of zucchini fritters and couldn’t find my favorite recipe tonight, so had to quickly Google something up. Found this. The recipe is definitely fast and easy. I had only limited time and got them done as an accompaniment to chicken soup.

.Try these with a dollop of sour cream and a crisp piece of turkey bacon on top!

These were just scrumptious. I did substitute dried dill weed as I was out of basil and I used up some swiss cheese that was in my fridge in lieu of the cheddar. I love how crispy the tops and edges were. We all devoured these in minutes. So easy to whip up and bake. Thank you for another delicious vegetable option.

Question on the breadcrumbs – could you use fresh or do you have to use panko or purchased crumbs. I have some stale bread in the freezer I could use for these. But not sure if that will throw off the recipe. Thanks!

Mel, I was introduced to your site last week and have tried 3 recipes so far (Cheesy Zucchini Bites, White Bean Chicken Chili -using zucchini to thicken, and Zucchini Bread). All 3 have been MAJOR hits with the whole clan (ages 3-18). Today I’m making Brookies. I am a huge “Taste of Home”(r) but have loved adding your amazing creativity into my culinary mix. Thank you so much for sharing!

I stumbled on your site thanks to a friend and this was the first of your recipes that I tried. My family – including a 4 & 7 year old – LOVED these! My kids finally ate zucchini and I’m thrilled to finally have another vegetable for them to eat. Thank you!!!

Zucchini + cheese = heaven…unless you read the recipe wrong! I don’t know what was going on in my brain but I put 1 1/2 cups of cheese in! Don’t get me wrong, it was still good but way too much cheese and way too greasy…probably not what you had in mind. I’ll just have to try it again! ??

Is the 1 1/2 cups of shredded zucchini before you wring out the excess water or after? It seems like it shrunk down considerably after l wrung the water out of it and I don’t think I ended up with more than a dozen bites. Thanks for all the great recipes I just seem to be missing something here.

Leann – The 1 1/2 cups is before I shred it but it’s really packed into the measuring cup. You might try using a bit more, especially if you think the shredded zucchini wasn’t as packed into the cup as it could be. Hope that helps!

I stumbled upon your blog about a year ago and love it. My family has enjoyed many of your delicious recipes. This one required a special thanks, though. These were really yummy. But here is the best part. My nearly 5-year-old son has not consumed more than a few teeny nibbles of any vegetable in almost 3 years, but he LOVED these. I almost cried tears of joy as I watched him devour one after another, after another, after another. Unbelievable. Thank you so much! We will be making these again for sure!

Thanks for another great recipe, Mel! I made these last night and my whole family ate them! We liked them with a little dollop of pasta sauce. My oldest said, “It kind of tastes like a little pizza.” – That is a big compliment from him! ??

These were very tasty! Even my kids said they weren’t “too bad” which, coming from them, is a compliment for any vegetable. Mine ended up being about 2 in. in diameter and must have been quite a bit larger than yours because I only could make 14 zucchini bites. Thanks for a fun new way for us to eat up our zucchini!

Yum! Sadly, my MIL’s garden plants are no longer producing anything except grape tomatoes, but lucky for me I have a great farmstand a few miles from my home. I will pick up some zucchini so I can try these! I think yellow squash would work, too!

Oh no! I ran took a quick break to make the comment above, and when I got back ALL the zucchini cheesy bites were gone. Grandkids finished off the first batch while I was at the computer. LOL That’s a good testimony to the flavor. Now I need to shred and make more. So fun!

We are eating these right now for lunch — so yummy. I had a big bowl of shredded zucchini draining, ready to make zucchini fritters for lunch — saw your post — switched it up and I’m so glad. Baking is easier than frying — and these are great.

I never hesitate to try one of your recipes — they are all so good. Your quinoa bites are a family favorite — now these join that recipe as quick and delicious.

Oh — wondered when I was putting ingredients together if I needed salt. But I trusted your recipe and it was perfect.

Mel, when I saw the headline Baked-cheesy-zucchini-bites, I thought since “great minds think alike,” that you were going to share one of MY zucchini favorites that my kids grew up with and still beg me to make when they come to visit (they are grown: Ryan, Melanie, and James, now 40, 35, 29 years old).

It was so easy (best green vegetable stand-in) with few ingredients:

Several Zucchini (small, preferably), sliced in 1/4 to 1/2 inch thick circles

Shredded cheese (your choice – I like to use mild cheddar or monteray jack)

Salt & pepper

All you do is preheat the oven to 400

Spray a small shallow pan with non-stick spray (I use a cake pan)

Slice the zucchinis into circles

Salt and pepper the zucchini circles

Sprinkle the circles with cheese to cover each circle

Bake about 10 minutes (we like ours crisp, not soft veggies)

Yum!

Yes, the kids used to scrape & eat the cheese off the zucchini circles and leave the zucchini behind when I first made this recipe (kids always like to outsmart the adults), but pretty soon they were eating the whole zucchini circle along with the cheese and acquiring a taste for a yummy vegetable that was (oh my gosh!) healthy for them. They still love my zucchini circles!

Mel !!! Yum, yet again! Superstar ?? Congrats on your move & hope all is well!

Ok fellow gardeners! I had a lot of zukes this summer thanks to more than usual rain; but that also meant over-infestation of squash bugs! I tried really really really hard to go organic, but the bugs won the war. Any suggestions for next year??

We lost half our crop to squash bugs every year, but now we plant three or four marigold plants around each plant. We haven’t lost one plant since doing this in over 10 years. Put them about 5 inches from the plant’s zuke’s main stem and the arch of the leaves grows right over the marigolds. A farmer gave us the tip and it’s worked like a charm ever since.

Hello Maureen – Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. I have frozen these before with success after they were cooked. The texture does get a little softer and mushier though when you reheat them the second time.

I’ll share! After making a quadruple batch of your zucchini bread I still have 8 zucchinis sitting on my counter… and that’s not even counting the ones I’m sure are currently waiting for me in my garden



The Best Healthy Fast Food Options

Fast-food stores are plentiful and fast food has the reputation of being unhealthy, while an increasing number of large chains are adding more nutritious options to their menus.

Sockets that allow more customization of orders tend to have lower calorie or more feeder selections. However, there are currently healthy options on the menu of the largest fast-food chains.

In this article, we'll look at the overall calorie, fat and saturated fat content to find some of the healthiest options that seven big fast-food chains have to offer.

Note, however, that calories and fat are only two aspects of how healthy a meal is fed. If a person eats only fast food, it is not possible to get the necessary nutrients such as vitamins and fiber.

1. Subway

Sandwich with cheese and vegetables

One person can customize Subway sandwiches to choose healthy fillings.

Metro specialize in deli style sandwiches or "sub". As a person can customize every "sub", Subway can be one of the healthiest healthy fast-food chains.

Some of the best sandwich options are on the Subway's Fresh Fit menu. The 6-inch Turkey Breast sandwich with nine wheat bread contains 250 calories and 3 grams of fat, including 0.5 g of saturated fat.

A healthy vegetarian option, Veggie Delite in nine wheat bread. This "bottom" contains only 2 g calories, does not contain 2 g total fat and saturated fat. It also has one of the lowest sodium levels (salt) compared to other sandwiches.

Subway also offers salads that can be a low-calorie alternative to a sandwich. All salads include lettuce, tomatoes, spinach, onions, cucumbers, green peppers and olives.

Fast food and diabetes: Tips and options

Fast food and diabetes: Tips and options

Are you having trouble finding a fast-food option for living with diabetes and occasional treatment? We can help you.

2. Taco Bell

Taco Bell is another great fast-food chain with a variety of healthy options. The ability to personalize each order allows people to choose more vegetable-like nutrients.

According to Taco Bell's website, three-quarters of its menus are under 500 calories. Some of the lowest calorie options are the Fresco menu, which uses regular sauce and cheese instead of vegetable based salsa.

One of the healthiest options is Chicken Soft Taco. Each taco contains about 170 calories, 8 g fat, containing only 3 g of saturated fat.

Bean Burrito is a vegetarian option containing 11 g fat, 380 calories, including 4 g of saturated fat.

3. Chipotle

Vegetable burritos

Vegetarian options are lower in fat than meat options.

Chipotle is a Mexican-style chain that specializes in tacos and burritos. Similar to Subway and Taco Bell, Chipotle allows people to customize their meals to include healthy choices.

Healthy options are burritos or white rice instead of white rice. In a chicken bowl bowl containing fresh tomato salsa and brown rice, there are 415 calories, 13 g fat and 4 g saturated fat.

For a lower calorie, vegetarian option, people can choose a plate of bean curd, brown rice and a sofritas patty with lettuce. It contains 365 calories, 10 g fat and 1.5 g saturated fat. Adding sauce will increase the number of calories.

4. McDonald's

McDonald's had the reputation of being unhealthy, but they recently reaffirmed themselves to offer a variety of fresh and nutritious ingredients. Some of these changes may be cosmetics, while McDonald's has better options.

Fillet-O-Fish contains 390 calories and 4 g of saturated fat from 19 g of total fat. Bacon Ranch Grilled Chicken Salad contains only 320 calories and 6 g of saturated fat from a total of 14 g.

5. Burger King

Burger King is one of the largest burger chains in the United States, but has a limited number of healthy options. But some choices are a little healthier than others.

It contains a normal, simple hamburger, 10 g total fat, 3.5 g saturated fat, and 240 calories. Grilled Chicken Sandwich contains 470 calories, 3.5 g saturated fat and 19 g fat.

BK Veggie Burger can be a healthier option among these examples. Contains 2,5 g of saturated fat, 390 calories and 17 g of fat.

6. Wendy

Baked potato with knife, sour cream and cheese filling on plate

Baked potatoes can be a healthy fast-food option.

Wendy is another common fast-food chain that allows people to personalize their orders to make their choices healthier.

The menu of the chain is not abundant in healthy options, but some meals are able to customize to lower the calorie content.

Salads are also available, and if a person chooses some of the half-size salad choices, they can stay below 500 calories.

With a few vegetarian options at Wendy's, Sour Cream and Chive Baked Potatoes


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