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.
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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.
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.
Gabe
They were awesome
Debbie Campbell
How many cups. I always shred and freeze my zucchini for later use.
Sherri
It is about 2 cups shredded :). Enjoy!!
Jeanne
Just made these for a snack and loved them! So easy and healthy!!
PRITTA PARATORE
I’m pretty much happy with the recipe. The taste is so elegant. Thanks for sharing
Joan
Can you make ahead and reheat later or even freeze after baking.
Sherri
I’m sure you could. I would heat them in the oven to re-crisp them just be sure 🙂
Judy
I could eat these vegetable sides you make every day! Thank you for the zucchini and Brussels sprout recipes especially. I hope you keep posting more recipes for delicious veggies that aren’t in heavy casserole style sides:)
Sherri
Aww..thank you so much Judy!!
Teresa
I made m so good. I uses spicy panko bread crumbs I love spicy
Theresa
Oh, yummy. Thanks for sharing at the Inspiration Spotlight Party @DearCreatives Pinned & shared.
Anne In The Kitchen
I’m marking this for the summer glut! Thanks for sharing!
Anne In The Kitchen
This looks very tasty! I’m marking it for the summer glut!
Emily
These sound so good! I’ve made something similar, but tried to fry them in a frying pan and they wind up falling apart. I’ll try baking these next time! Thanks for linking up with Merry Monday this week.
americanlamboard.com
But actually, in my opinion, those are the best for baking . Just one huge zucchini will yield lots of cups of zucchini to freeze or use right away in a Zucchini Cake Recipe.
Naomi@WhatJoyIsMine
Sherri…These look so delish! I enjoy zucchini cakes for lunch on occasion and will definitely give these a try. Thank you for sharing at Monday’s Musings. Have a great week.
Belinda Letchford
I am going to try these for sure. My husband and I went out for breakfast a few weeks back and he had zuchini cakes (like you have here) as the base of a Eggs Benedict (instead of bread). At another time, I had cakes (as you have here) served with smashed avocado, bacon and a simple salsa. We loved them both, and decided to add that to our Sunday breakfast repertoire but haven’t got around to it cause frying cakes was a bit of a drag. Now I can bake them!! Thanks for sharing.
Sue
They look delicious!! Looks like something you spent a long time making but so easy! Thank you.
PRITTA PARATORE
I’m pretty much happy with the recipe. The taste is so elegant. Thanks for sharing
2pots2cook
Thank you; I’m so into zucchini ! Thank you and have a nice day !