These oven baked zucchini fritters are the perfect way to eat some more veggies since they don’t taste like vegetables at all. All you need are a few ingredients. And since these fritters are made in the oven, they become wonderfully crispy on the outside, while stay nicely juicy and soft on the inside.
Served with a quick feta dip they will win over even the pickiest eater. Trust me! So, without any further ado, let me show you how to make this recipe!Jump to Recipe
Table of Contents
Health and Nutrition Check
Here are three reasons why this recipe supports a nutritious and well-balanced diet:
- The main ingredient of these zucchini fritters are zucchinis. What a surprise! But they contain plenty of sodium, which plays an essential role in maintaining tissue tone in our bodies. Furthermore, they are also packed with antioxidants and phytochemicals.
- Since they are baked in the oven, we won’t need any oil for frying them. This way we save a huge number of excess calories.
- Whether as a savory snack, a sophisticated side dish, an appetizer or a light main course – served with this tangy feta and cream cheese dip these fritters will be a wholesome and delicious meal.
The quantities given in the recipe make approximately two servings. Feel free to double, multiply or halve the quantities, depending on how many servings you want to make.
Please note: I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more or less than I do. So, feel free to adjust.
Ingredients for the zucchini fritters:
- two medium sized zucchinis
- eggs and whole wheat flour to bind the batter
- fresh garlic, salt, and pepper for flavor
- grated cheese, such as parmesan, pecorino, or a lower calorie alternative
Ingredients for the feta cream cheese dip:
- (fat-reduced) feta cheese for that tangy, salty flavor
- (fat-reduced) cream cheese for some creaminess
- low-fat Greek yogurt – to save some calories and add some extra proteins
- chives or other fresh herbs of your choice like parsley or dill
Substitutions and Variations
To save some calories, I like to use a mix of Pecorino cheese and Eatlean’s low-fat protein cheese. But this is totally up to you.
As an alternative to the feta dip, feel free to serve your oven baked zucchini fritters with some tzatziki or just some plain Greek yogurt, hummus or an herb cream cheese.
How to Make this Recipe
Zucchinis contain relatively few carbohydrates. However, on the flip side, this also means that they contain lots of water, which makes preparing crispy oven baked zucchini patties a bit more difficult.
So, to make sure our pancakes turn out nicely crispy, we first need to dehydrate the zucchini. To do this, we first grate both zucchinis with the coarse side of a box grater or something similar and then mix those grated zucchini with a little salt.
Pro tip: Grate your zucchini directly on an old dish towel. This is what we need in the next step to squeeze out the liquid.
So, after about 10 minutes, the salt has drawn some of the water out of the zucchini, so we can now squeeze the liquid thoroughly. And this works best with an old kitchen towel.
Once we have grated and squeezed our zucchinis, we can mix them with the remaining ingredients. Then grab a baking sheet, line it with parchment paper and shape the dough into eight to ten equal sized pancakes and place them on the baking tray.
I prefer to use an ice cream scoop for this, but a regular tablespoon will do the job as well. Afterwards I like to flatten the piles a bit and then put them into the preheated oven at 200°C or 400°F for 25 to 30 minutes.
In the meantime, you can prepare the feta dip. Put the feta in a bowl and mash it with a fork. Then mix it with the remaining ingredients and season to taste with some black pepper and maybe a squeeze of lemon or lime.
Here’s How to Save this Recipe or Make It in Advance
If you have leftovers or intentionally made some extra portions, you can store the remaining zucchini fritters in an airtight box after they have cooled.
It is best to place a kitchen towel on the bottom of the box and then store it in the refrigerator. This way, the zucchini patties should keep for several days.
Your Common Questions Answered
In case there are any questions left, I hope these FAQ will help you. If not, feel free to drop your question in the comments below.
Sure, you can. Just add a little oil to a non-stick pan, add a tablespoon of the dough and press it nicely flat. If you want your fitters to become crispy, it’s important to press the piles as flat as possible. Then fry them for four minutes on each side over medium heat, and repeat the process for all 10 servings.
My favorite way to serve it is with a salad or a salmon our trout fillet. But some fried tofu or chicken goes well with them, too. And if you’re not too hungry and looking for a light meal, you can serve them like that or alongside a mixed or green salat.
Of course, you can. Simply leave out one of the zucchini and add two small to medium-sized, grated, floury potatoes.
Save for later
Click the pin button and add the recipe to one of your Pinterest boards. This way you can also easily bookmark the recipe for later. The pin button will appear as soon as you hover over the picture.
You might also like:
I hope you like this healthy oven baked zucchini fritters recipe and that you give it a try soon. If you have any further questions or suggestions, feel free to drop them in the comments, or send me a massage via email at email@example.com or Instagram (@julesbalancedrecipes).
In case, you’ve tried this recipe, I’d appreciate your comment and rating for this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.
And if you loved this recipe, you may also want to take a look at one of my other zucchini recipes…
Have fun trying it out and bon appétit,
Oven Baked Zucchini Fritters
- 1 box grater
- 1 dish towel
- 1 baking tray lined with parchment paper
- 2 medium sized zucchini
- 2 to 3 tbsp whole wheat flour (depending on the size of the eggs)
- 2 medium sized eggs
- 1 clove of garlic
- 50 g Parmesan, Pecorino cheese or a lower fat alternative (≈ 1.5 oz) a mixture of both is great, too
- 60 g feta cheese (fat-reduced) (≈ 2.1 oz)
- 30 g cream cheese (fat-reduced) (≈ 1.8 oz or 1 tbsp)
- 60 g fat-free Greek yogurt (≈ 2.1 oz or ¼ cup)
- chieves alternatively dill or parsley
- pepper, a squeeze of lemon juice (optional)
- Preheat the oven to 200°C or 400°F. Wash the zucchinis thoroughly and grate them coarsely with th a box grater. Mix the zucchini grates with a little salt and set them aside for 10 minutes.
- Meanwhile, grate the cheese, peel and finely dice the garlic.
Prepare the dough
- Place the zucchini grates in a dish towel and squeeze out the liquid as well as possible. Then place them in a bowl, mix them with the cheese, garlic and the remaining ingredients.
Bake the Fritters
- Use a tablespoon or dough scoop to divide the dough into eight to ten equal-sized mounds on a baking sheet and flatten them slightly. Bake the zucchini pancakes in oven for 25 to 30 minutes.
- Meanwhile, place the feta cheese in a bowl and mash it with a fork.
- Mix it with the cream cheese and yogurt. Wash the chives and cut them into small rings, add them to the dip and season with pepper and if you like a little lemon juice to taste.
- calories: 226 kcal (319 kcal)
- fat: 9.2 g (14.4 g)
- saturated fatty acids: 3.5 g (6.8 g)
- carbohydrates: 15.3 g (17 g)
- sugar: 5.3 g (7 g)
- fiber: 2.8 g (2.8 g)
- proteins: 20.1 g (30 g)