These Baked Zucchini Fritters recipe makes the perfect easy meal or snack made with fresh zucchini & cheese, and served with tzatziki – packed with flavour and a healthy choice!
Estimated reading time: 9 minutes
When our garden is teeming with gorgeous and fresh zucchini, there’s a few recipes we make over and over again to use it all up! The recipe at the top of that list is this Baked Zucchini Fritters recipe! They are SO tasty, super easy to make, and they’re a great lunch or side dish with a dollop of homemade tzatziki sauce (get my easy homemade tzatziki recipe here!). If you’ve got a garden full of zucchini and you’re not sure what to do with it, or if you love zucchini as much as we do, you’ve GOT to try these Baked Zucchini Fritters!!
Zucchini fritters are small, pancake-like, and made by combining grated zucchini with binding agents like flour, eggs, and cheese, flavourful seasonings, and cooked until golden and crispy. They can be fried in a frying pan in a little olive oil, but we enjoy them baked in the oven. While they are absolutely delicious fried, baking them offers a healthier alternative with an equally crispy texture. Baked zucchini fritters are totally delicious and a great way to incorporate more vegetables into your family’s diet!
Zucchini fritters can be served in so many ways. We enjoy them as a quick and easy lunch, but here are a few other ways you can enjoy them:
- As an Appetizer: Serve them with a cool, creamy dip like tzatziki, ranch dressing, or even a garlic aioli.
- With Breakfast: Pair them with poached or fried eggs for a hearty, protein-packed start to the day.
- As a Side Dish: Serve these fritters on the side with some grilled chicken or fish.
- In a Wrap or Sandwich: Enjoy these fritters in a wrap with hummus, fresh veggies, and a drizzle of tahini dressing.
Want to make the BEST baked zucchini fritters? Here’s how to make sure your zucchini fritters turn out perfectly every single time!
Zucchini contains a lot of water and when zucchini is frozen it releases a ton of liquid. Be sure to use fresh zucchini in this recipe – it’s specifically designed for the amount of water the zucchini will release when it’s baked. Using frozen zucchini will leave you with a very wet dough and soggy fritters.
Leaving the peel on the zucchini adds fibre to the recipe and creates a gorgeous green colour. We love enjoying zucchini with the peel on especially when it’s shredded.
Store-bought shredded cheese contains anti-clumping agents that can prevent cheese from melting, so be sure to buy cheese in a block and grate it yourself at home so it melts into the fritters properly and holds them together.
After the zucchini is seasoned, it starts to release water right away. Be sure to bake the fritters right after you whip up the batter for the best texture.
Use a measuring cup or an ice cream scoop to portion out the fritters for baking. Keeping them the same size will ensure they bake evenly and they’re all finished baking at the same time.
Baking the fritters at a high heat (400 degrees Fahrenheit or 200 degrees Celsius) will help them crisp up nicely and create a delicious, caramelized flavour.
Here’s the list of the basic kitchen equipment you’ll need to make this recipe for Zucchini Fritters (paid links):
- measuring cups and spoons
- mixing bowls
- Silicone Spatula
- large knife
- Cutting Board
- Box Grater
- large baking sheet
- Ice Cream Scoop
TRY OUR MEAL PLAN BUNDLE!
Let us do the work for you with 11 WEEKS of deliciously easy family dinners, grocery lists, meal prep guides and so much MORE!
11 weeks of done-for-you family meal plans for only $9.99!
Here’s a list of the ingredients you’ll need to make this recipe for zucchini fritters (paid links):
- 5 cups shredded zucchini use only fresh zucchini for this recipe
- 1 cup shredded cheese (a mix of cheddar cheese and mozzarella works great, but you can add some parmesan cheese, if desired)
- 3/4 cup breadcrumbs
- 1 large egg (or use 2 small or medium eggs)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Tzatziki sauce for serving, or serve them with sour cream or greek yogurt for dipping (optional)
Feel like trying something new? Here’s a list of interesting ways to take these zucchini fritters to the next level!
- Gluten-Free: Use gluten-free breadcrumbs instead of conventional ones to make this recipe gluten-free.
- Grain-Free: Use almond flour instead of breadcrumbs for a grain-free option.
- Fresh Herbs: Add some fresh dill and basil to the dough, along with some finely chopped onion or green onions for some added flavour.
- Feta: Incorporate some roughly crumbled feta cheese for a salty addition.
- Carrots: Replace some of the zucchini with grated carrots for some added sweetness.
- Chicken: Add 1/2 cup shredded chicken to the batter and bake as directed for a protein-packed snack.
Time needed: 30 minutes
Follow these steps to make this recipe for baked zucchini fritters!
- Preheat your oven.
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line 2 large baking sheets with parchment paper.
- Grate the zucchini and cheese.
Avoid using frozen shredded zucchini – the fritters will be so much easier to mix with fresh zucchini, and they won’t be so wet and soggy. Grate your own cheese.
- Mix the ingredients together.
Add all the ingredients to a large bowl and mix well with a wooden spoon, spatula, or your hands until well blended. Because different sized eggs contain more or less moisture, feel free to add another small egg or another 1-2 tablespoons of breadcrumbs to achieve the correct texture (until the mixture sticks together, but isn’t too sticky or wet).
- Portion them equally.
Portion out the mixture using an ice cream scoop or your hands so you have about 12 or 14 equally-sized fritters (form them like a hamburger patty).
- Bake to perfection.
Place the fritters on the prepared baking sheets and bake for about 20-25 minutes or until the tops are golden brown and the fritters are cooked through.
- Serve.
Remove from the baking sheet and serve immediately with a dollop of tzatziki sauce.
Can I make these fritters with a food processor?
Using a food processor is not necessary. Simply grate the zucchini by hand in minutes.
Can I fry them in a skillet instead of baking them?
Yes, they can be fried in a skillet over medium heat. Pan fry and flip until they’re golden brown on both sides
Do I need to drain the zucchini mixture before cooking?
Some zucchini recipes call for the fresh zucchini to be drained in a colander in the sink or to squeeze the excess moisture out in paper towels before using, but it’s not necessary to do this is you use fresh zucchini and mix and bake immediately.
We don’t recommend using flour instead of breadcrumbs as it won’t soak up as much liquid and the fritters might be too moist.
How do I store zucchini fritters?
Store any leftovers in an airtight container or bag in the fridge for up to 3 days. Reheat them in the oven or in a pan with a little olive oil.
Can I freeze zucchini fritters?
Store them in a freezer bag or airtight container with layers of parchment paper or wax paper between them to prevent sticking.
Can you Air Fry Zucchini Fritters?
Yes, you can air fry these fritters in an air fryer that allows you to use parchment paper or other similar air fryer liners. Air fry for about 8-10 minutes until golden brown.
How do you stop soggy fritters?
Bake the fritters immediately after making the batter and bake at a high heat to prevent them from becoming soggy.
Can you make zucchini fritters ahead of time and reheat them?
Yes, but be sure to reheat them in the oven or in a skillet on the stove.
I hope you love this zucchini fritters recipe as much as we do! Let me know in the comments below, what’s your favourite way to use up all that garden zucchini? I’d love to know!
More Zucchini Recipes
- Zucchini Bread
- Air Fryer Zucchini Fries
- Thai Chicken Spiralized Zucchini Salad
- Double Chocolate Zucchini Muffins
- Zucchini Slice
- Low Carb Zucchini Lasagna
- Zucchini Blueberry Muffins
- Roasted Zucchini and Squash
- Easy Low Carb Pizza Stuffed Zucchini
- Zucchini Chocolate Cake
- Zucchini Tomato and Eggplant Gratin
- Creamy Zucchini Soup
Watch the video below to see exactly how we make this recipe. You can find many more deliciously simple recipe videos on our YouTube channel!
If you made this, share a photo!
Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
Baked Zucchini Fritters
Recipe: Equipment
Recipe: Ingredients
- 5 cups shredded zucchini use only fresh zucchini for this recipe
- 1 cup shredded cheese (a mix of cheddar and mozzarella works great)
- 3/4 cup breadcrumbs
- 1 large egg (or use 2 small or medium eggs)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Recipe: Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line 2 large baking sheets with parchment paper.
- Add all the ingredients to a bowl and mix well with a wooden spoon, spatula, or your hands until well blended. Because different sized eggs contain more or less moisture, feel free to add another small egg or another 1-2 tablespoons of breadcrumbs to achieve the correct texture (until the mixture sticks together, but isn't too sticky or wet).
- Portion out the mixture using an ice cream scoop or your hands so you have about 12 or 14 equally-sized fritters (form them like a hamburger patty).
- Place the fritters on the prepared baking sheets and bake for about 20-25 minutes or until the tops are golden brown and the fritters are cooked through.
- Remove from the baking sheet and serve immediately with a dollop of tzatziki sauce.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
TRY OUR MEAL PLAN BUNDLE!
Let us do the work for you with 11 WEEKS of deliciously easy family dinners, grocery lists, meal prep guides and so much MORE!
11 weeks of done-for-you family meal plans for only $9.99!
Great recipe and I think we like these better than the fried version. Very tasty. I omitted the Italian seasoning because I used Italian seasoned breadcrumbs. I used a mix of fresh grated parm and mozz. Then followed recipe exactly. Definitely a keeper.
We’re glad you’re enjoying our recipe! Thank you for taking the time to share your feedback!
Do you need to drain zucchini before measuring? Or do you need to drain it at all?
No, no draining is required, however, if you notice your zucchini is particularly watery, feel free to squeeze it between your hands before measuring it! Hope this helps. Let us know how they turn out ☺️
,Can these be frozen?
Yes, you can freeze them in an airtight container, wrapped in plastic wrap to prevent freezer burn, for up to 3 months.
these look yummy.
What can you use besides bread crumbs ?
You can substitute bread crumbs for cracker/pretzel crumbs, finely crushed cornflakes or panko.
I used gluten free breadcrumbs and these worked awesome!!
We’re happy that worked out for you! Thank you for taking the time to leave your feedback.
These were very good, and I love that they are baked – so much easier and less messy than frying. I did need an extra egg to make it even slightly cohesive, but that’s ok. Served with roasted honey buteer and thyme carrots, and Greek meatballs for the carnivores – plus tzatziki. Thanks for a great recipe!
Sounds delicious! Thanks Vivian!!🙂