Baked Zucchini Fritters are a delicious and easy recipe for using up the seasons bounty or a delicious side dish any time of year! This recipe is so easy and baking them in the oven instead of frying not only makes them healthier but also makes a big batch come together in a pinch.
These baked zucchini fritters have an Italian flare with the addition of Parmesan cheese. Although they are oven baked they still become crispy as long as you are sure to squeeze out as much moisture as possible. If you are looking for more ways to use zucchini check out my recipes for Zucchini Omelette, Zucchini Salad, and Green Minestrone Soup.
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🥘Ingredients
Only 5 simple ingredients are needed to create these delicious Baked Zucchini Fritters. I Iove serving them with recipes like Spice Rubbed Grilled Salmon and BBQ Chicken Thighs.
- Zucchini - No need to peel! Just trim the ends and go. Smaller, fresher zucchini tend to have more moisture so keep that in mind when in the draining stage. Substitute with yellow zucchini or summer squash or how about a colourful combo?
- Eggs are needed to bind everything together.
- Panko bread crumbs to absorb some of the extra moisture. You can substitute with regular or gluten free breadcrumbs.
- Green onions can be omitted or substituted with chopped chives or finely minced white, red, or sweet onion. You will need ¼ to ½ a cup.
- Parmesan cheese adds flavour and helps bind the ingredients. Other cheese options include cheddar, feta, Monterey Jack or mozzarella.
For quantities and measurements see the recipe card below.
How to Make Baked Zucchini Fritters
Step 1 - Grate the zucchini and place in a sieve over a bowl or sink. Sprinkle with salt and let sit for 15 minutes or more. The salt helps to extract the water from the zucchini.
Step 2 - Place a clean kitchen towel or cheesecloth on the counter and squeeze liquid from zucchini with your hands. Place on the cloth.
Step 3 - Squeeze as much liquid from the zucchini as you can by twisting and squeezing the cloth over a bowl. You will be surprised how much will come out.
Step 4 - Combine all the ingredients in a bowl and mix well.
Step 5 - Scoop zucchini mixture onto the tray (about ¼ cup per fritter) and flatten slightly with the back of a spoon or your fingers.
Step 6 - Bake for 20 minutes, flipping half way through. Serve warm with optional sour cream or Greek yogurt for dipping.
Expert Tips
- Squeeze as much moisture from the zucchini as you can. The less wet the mix, the crispier your baked zucchini fritters will be.
- Use a food processor to grate the zucchini quickly.
- Adjust the Consistency: Add a little flour or more breadcrumbs if the mixture seems too wet. If it's too dry, you can add a tablespoon or two of milk or yogurt to moisten it. You may need to make adjustments depending on the zucchini.
- Serve Immediately: Baked zucchini fritters are best enjoyed fresh out of the oven. Serve them immediately while they're still warm and crispy.
- Adjust cooking times and temperatures according to your oven, and don't be afraid to experiment and make these baked zucchini fritters your own!
This baked zucchini fritter recipe is perfect for a summer barbecue just like this Mediterranean Grilled Vegetable Salad, Summer Succotash, and Marinated Artichokes.
Recipe FAQs
Your fritters may fall apart if there is either too much moisture or they are too dry. If the final batter is too wet add more flour or breadcrumbs, a little at a time, to achieve the proper consistency. If the batter is too dry add milk or water a small amount at a time.
Zucchini fritter will be tough if there is too much flour or breadcrumbs added to the mixture.
Excess moisture, not enough binding ingredients, and improper cooking temperatures can cause fritters to be soggy.
Yes you can fry instead of baking. Heat a small amount of oil in a non-stick pan over medium-high heat, add heaping tablespoons at a time and flatten slightly. Fry on each side until golden brown.
More Recipes Using Zucchini
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Want to say thank you?📖 Recipe
Zucchini Fritters
Ingredients
- 4-5 small zucchini 2 lb/900g, grated (about 6 cups)
- 1 teaspoon salt
- 2 eggs
- 2 green onions finely chopped
- ½ cup freshly grated parmesan cheese
- ½ cup panko breadcrumbs
- ½ teaspoon salt, more or less to taste
- ¼ teaspoon freshly ground black pepper
Optional Toppings
- sliced green onions
- sour cream or Greek yogurt for dipping
Instructions
- Preheat the oven to 400 degrees F.
- Place grated zucchini in a colander or sieve over sink or bowl and sprinkle with 1 teaspoon salt. Mix and let stand for 15 minutes.
- Squeeze out water with your hands and place on a clean kitchen towel or cheesecloth. Squeeze out as much water as you can with the towel.
- Place zucchini in a large bow with green onions, grated parmesan cheese, breadcrumbs, salt, pepper, and eggs. Mix well to combine and let stand for 10 minutes to allow the breadcrumbs to soak up some of the moisture.
- Line a baking tray with parchment paper and spray with non-stick cooking spray. This is to help them crisp up. Using a small scoop, or a soup spoon, scoop batter onto tray using about ¼ cup for each fritter. Press down gently to flatten slightly.
- Bake in preheated oven for 20 minutes flipping after 10 minutes. This time may vary depending on your oven and the moisture level of your fritters.
- Serve warm or at room temperature sprinkled with sliced green onions and with sour cream, Tzatziki, or Greek yogurt for dipping (optional).
Notes
FREEZE - Wrap tightly with plastic wrap or place in a resealable bag and freeze for up to 3 months.
REHEAT- From the fridge, you can reheat in the microwave, in a 350 F oven, or in a frying pan. From frozen - Let defrost and heat using one of the above methods. Be sure to squeeze out excess moisture from the zucchini and add more breadcrumbs, a little at a time, if the final mix seems too wet. Adjust oven temperature accordingly. If they aren't crisping up turn up the heat or broil them for a short time keeping an eye on them. To fry instead of bake; heat 2 to 3 tbsps of oil in a non-stick pan over medium-high heat. Fry in batches, without over crowding the pan, for 1 to 2 minutes per side or until lightly browned and crisp. Nutrition Facts are only an estimate. These calculations have not been approved by a Registered Dietitian and doesn't include sour cream or yogurt for dipping.
Jean says
I tried it and they were delicious. I put in fresh parsley and it enhanced the flavour. Thank you Andrea for this recipe
Andrea says
My pleasure Jean! So happy you enjoyed them and thanks for taking the time to come back and comment!
Mary says
Can I bake these in an air fryer
Andrea says
Yes these would be great in the air fryer. I haven’t tested it though so can’t offer suggestions for time and temperature. If you try it let me know how they turn out!
Jane says
So good!
Agustin J Mut says
It was as good as it looked in the photos. I used a nice cheddar cheese.
Jose
Vicki Nash Moore says
Could you provide timing in an air fryer too please?
Andrea says
Hi Vicki! I don't have an air fryer so haven't been able to test it out. I have heard from other readers that they had success using the same temperature and less time. I would start with 3-5 mins per side to start. Hope that helps and if you do try let me know how it goes 😊
Lauren says
Easy to make and delicious!
Cathy says
So easy to make and taste is amazing. Just made a huge batch for cottage. They freeze great. Thank you
Andrea says
What a perfect dish for the cottage! So happy you are enjoying them! Thanks for sharing
Sharon says
OMG! These were delicious!!
Christina says
They were super delicious. I have made these a few times. Added about 5 minutes to cook time.
Linda says
Planning on making these, can you make them ahead and bake the next day? Also do you rinse off the salt before you squeeze them dry. I was planning on using frozen grated zucchini which drains pretty well out of the freezer, so do I need to do the salt stage at all. So many questions, sorry.
Andrea says
Hi Linda! I have never tried making these with frozen zucchini so I can't really say. You don't need to rinse the salt as most of it drains out with the liquid. If you try it with the frozen zucchini let me know how they turn out!
Therese says
These Zucchini Fritters were hit served with grilled chicken thighs. Will definitely make these again
Andrea says
So perfect with grilled chicken! Happy you enjoyed them!
Jean says
Love this timely recipe, second time I have tried it, works very well, great side dish or vegetable in the Gina Livy program. Thanks Andrea!
Andrea says
So happy you are enjoying the fritters Jean! It's my pleasure!
Kathryn Wilson says
I really liked these, particularly when I reheated a few in a skillet the next day. I add red pepper flakes to just about everything, and a pinch in these gave them that little bit of zing my household loves. It’s hard to get veggies into my guy, but he loved these. Sour cream is the perfect dip!!
Andrea says
Such a great way to get those veggies in! Love the addition of crushed chili flakes!
Deb says
We loved these and they were so healthy! I added crushed red pepper b we like a little spice!
Andrea says
Love that! So happy you enjoyed them! Thanks for commenting!
Pam says
I halved the recipe because they were only for me but now wish I made a full batch to store the extras in the freezer. So delicious and easy to make. I can see me simply snacking on the leftovers.
Andrea says
I'm so happy you enjoyed them Pam! Next time...double batch! lol!
Lauren Wenstrom says
I made these last night using only 2 of the larger zucchini from my garden because that's all I had left. I used chopped, sauteed fennel instead of green onion and garlic which I can't have. I was still able to make a dozen of these beautiful little fritters. My husband and I absolutely loved them! He had them au naturel while I had mine with a little ketchup. Next time, we'll definitely try them with tzatziki. Andrea, this is a wonderful recipe that's easy to make, and is much healthier than the fried versions I've made before! Thank you so much for all the work you do to develop and share healthy recipes!! I do still look forward to your dessert recipes too because not all our eating is as healthy as this...😄🤗
Andrea says
Thanks so much for your wonderful comment Lauren! I'm so happy you enjoyed the fritters and other recipes as well! Keep your eyes open for more dessert recipes in the future!
Diana says
These are super delicious!….perfect easy side dish for just about anything…next time I make them, I will put less salt, though.
Andrea says
I'm so happy you enjoyed them Diana! Yes please adjust the salt to your own liking. Leave it out in the final batter and everyone can add salt to their own taste.
Nicole Zimmer-stewart says
Love this baked recipe- flavour is dynamite!! I use fritters for eggs Benedict in lieu of English muffins. This simplifies brunch for a group and frees up a burner on my stove. Another winner Andrea!!
Andrea says
Absolutely perfect with eggs benny! So fresh and delicious and pairs really well with hollandaise! So happy you enjoyed them!
Wendy says
Fabulous!!!!
Jackie Tridico says
Yummy yum ! I made these as a side with steak tonite ! Another amazing recipe ! Thank you Andrea !
Andrea says
Yay! So happy you enjoyed them!
Dawna F says
Always enjoy zucchini fritters. These are super yummy and love the fact you bake them in the oven instead of frying them as I usually do. I make a green salad and put the fritters on top with a spoon full of tzatziki.
Andrea says
I'm so happy you enjoyed them! Tzatziki is a perfect accompaniment! Yum! Thanks for the comment!
Lauren says
I've made fried zucchini fritters in the past, and wondered if baking would work ok. I'm definitely going to make these - and I might try using my toaster oven - air fryer on the air fryer setting. Same temperature, and maybe less time. We shall see! Thank you for yet another great recipe!!
Andrea says
Let me know how they turn out!
Sarah says
These looks great. I’ll be making them this weekend and already know they’ll be fabulous because all of your recipes are. If I wanted to make a couple of varieties, do you think I could make a batch substituting corn niblets for the zucchini? If yes, roughly how many cups of corn? Still about 6?
Andrea says
Hi Sarah! Although I haven't tried making the swap I think they will work just as well with the corn. If you try be sure to let me know!
Christina says
Will be making this weekend. Love that they can be baked!!!
Andrea says
Be sure to come back and let us know how they turn out! 😃