Baked Zucchini Fritters with Parmesan are a delicious and easy way to use 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 Spanish Zucchini Omelette, Tex-Mex Chicken Bake, and Green Minestrone Soup.
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🥘Ingredients
Here's what you will need to make this recipe. For quantities and measurements see the recipe card below.
It only takes 5 simple ingredients to make this recipe!
- 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.
- Eggs - to bind everything together.
- Panko bread crumbs - to absorb some of the extra moisture.
- Green onions - for flavour.
- Parmesan cheese - to add flavour and help bind the ingredients.
- Salt and pepper - not shown.
- Sour cream or Greek yogurt and sliced green onions - optional toppings not shown.
🔪Instructions
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. You will be surprised how much will come out.
Step 4 - Place zucchini in a bowl and add the rest of the ingredients. Stir until everything is combined.
Step 5 - Line a baking tray with parchment and spray with cooking spray. Using a scoop or spoon, scoop mounds (approximately ¼ cup) onto the tray and flatten slightly with the back of a spoon or your fingers.
Step 6 - Bake in a preheated 400 degree F oven for 20 minutes, flipping half way through. Serve warm with optional sour cream or Greek yogurt for dipping.
🥣Substitutions
- Green zucchini - feel free to use yellow zucchini or summer squash in place of, or in combination with, the green zucchini.
- Panko bread crumbs - you can substitute with regular or gluten free bread crumbs.
- Parmesan cheese - other cheeses that are delicious in baked fritters are cheddar, feta, Monterey Jack, and even mozzarella.
- Green onion - can be omitted or substituted with chopped chives or finely minced white, red, or sweet onion. You can also add other herbs such as chopped parsley, basil, or dill.
Storage
Baked zucchini fritters will keep in an airtight container in the refrigerator for 3-5 days.
To Freeze - Wrap tightly with plastic wrap or place in a resealable bag and freeze for up to 3 months.
To 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.
Equipment
- Baking Trays - These are the best all-purpose baking trays and come in different sizes.
- Ice cream scoop - These come in handy for much more than just scooping ice cream and also come in many sizes.
Pro-Tip
- The more moisture you can squeeze out of the zucchini the crispier they will be.
- To make things go faster use the grater attachment on your food processor to shred the zucchini.
Frequently Asked Questions
If you don't get enough of the water out of the zucchini they won't crisp up.
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.
Yes! Especially when baked. Zucchini contains a variety of vitamins and minerals and is also rich in antioxidants. The egg and cheese add protein which make them a nutrient rich snack or side dish.
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What to Serve With Baked Zucchini Fritters
These fritters make a perfect accompaniment to dishes like:
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📖 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
- 1 teaspoon salt
- 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.
- 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. Press down gently to flatten slightly.
- Bake in preheated oven for 20 minutes flipping after 10 minutes.
- Serve warm or at room temperature sprinkled with sliced green onions and with sour cream or Greek yogurt for dipping (optional).
Notes
To Freeze - Wrap tightly with plastic wrap or place in a resealable bag and freeze for up to 3 months.
To 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. 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.
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! 😃