Baked Zucchini Cakes are an easy, delicious side dish to make to go alongside any meal. They are loaded with flavor from parmesan cheese, basil, garlic, and onion.
These crispy zucchini fritters make a fantastic healthy side dish or light lunch by themselves topped with a little sour cream, plain Greek yogurt or this cucumber dill sauce.
One thing I love growing each year in our garden is zucchini. They are so easy to grow and we usually have a ton to eat all summer. These fritters are a perfect way to use it up and
Serve with any of your favorites like this grilled chicken, grilled pork tenderloin or fish for a savory side dish that’s ready in 30 minutes.
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Ingredients for healthy baked Zucchini Fritters
Zucchini, grated
Onion, chopped
Garlic cloves, minced
Basil
Eggs
Panko bread crumbs or bread crumbs (I used Gluten-Free)
Parmesan cheese
Salt and pepper to taste
Spray coconut oil or other spray oil
How to Make Crispy Zucchini Fritters in the Oven
Step 1: Preheat oven to 425 degrees
Step 2: Grate the zucchini with a box grater or food processor with the grating attachment. Squeeze the grated zucchini to remove water. I do this by squeezing batches in my hands but you can also place it in a colander and press with a spoon to remove the excess water.
Step 3: Combine all ingredients in a large mixing bowl.
Step 4: Form into 8 or 9 equal shaped patties and place on a greased baking sheet.
Step 5: Bake for 15 minutes
Step 6: Turn and bake for an additional 15 minutes until crispy, golden brown.
Variations/Substitutions
- Add ¼ cup of feta cheese, cheddar cheese or ricotta cheese if desired for cheesy flavor.
- Use Italian seasoning instead of dried basil.
- Use chives instead of onion
Baked Zucchini Cakes
Ingredients
- 2 small zucchini grated
- 1 small onion chopped
- 2 garlic cloves minced
- 1 teaspoon of basil
- 2 eggs
- 1 cup of panko bread crumbs or bread crumbs I used Gluten Free
- ¼ cup of parmesan cheese
- Salt and pepper to taste
- Spray coconut oil or other spray oil
Instructions
- Preheat oven to 425 degrees
- Grate zucchini and squeeze to remove water.
- Combine all ingredients
- Spray a baking sheet with oil.
- Form mixture into equal sized patties
- Bake for 15 minutes
- Turn and bake for an additional 15 minutes until crispy, golden brown.
- ENJOY!
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Tam
Has anyone reheated these?
I’m thinking about making them now and then reheating as the braised chicken thigh / mushroom recipe I’m doing is almost done.
Many thanks to any and all who respond!
Tam
judy granat
I will definitely try this in late summer. I also make a zucchini casserole similar to my fried eggplant recipe. Thank you.
Stormy Gale
If you add salt to the grated zucchini and stir it, let it sit for 20 mins and THEN squeeze, you will get rid of the water that would come out when cooking allowing the mixture to stay together.
Shelly Williams
I really like these, and the fact that they are baked and not fried, but they tend to be a bit dry. Is there something I can do or add to make them a bit moister?
Alonna Farrar
my husband loved them. I put them on a bed of lettuce with avocado.
Lin
I tried making a similar receipe once but I think that receipe directions was to fry them in a skillet. I had problems with the zucchini had to much water in them even though I used the bread crumbs and oil in the frying pan. What is the best choice way to get a lot of the moisture out of the zucchini? I don’t have any special cooking tool for this. If you just try to squeeze out in paper towels, how long should you let the grated zucchini sit in the paper towels before you start to cook them? Or is there a better way to get all the moisture out?
Thank you.
Pam C
After grating zucchini put in clean dish towel and squeeze out the excess moisture…this will take care of excess moisture.
William Dodge
Free phone
Sara Sigler
Couldn’t you add chicken or another kind of meat also?