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    Home » Recipes » Side Dishes

    Baked Zucchini Cakes

    Published: Feb 6, 2017 · Modified: May 6, 2025 by Sherri · This post may contain affiliate links · 29 Comments

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    stack of four zucchini fritters on a white plate
    baked zucchini cakes on a white plate with text overlay
    baked zucchini cakes on a white plate

    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.

    Baked Zucchini cakes on a white plate

    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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    two zucchini, 2 eggs, one onion, bowl of breadcrumbs, bowl of parmesan cheese

    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.

    Baked Zucchini fritters ingredients in a white bowl
    Baked Zucchini Cakes ingredients mixed in a white bowl

    Step 4: Form into 8 or 9 equal shaped patties and place on a greased baking sheet.

    eight uncooked zucchini fritters on a baking sheet

    Step 5: Bake for 15 minutes

    Step 6: Turn and bake for an additional 15 minutes until crispy, golden brown.

    eight cooked zucchini fritters on a baking sheet

    Variations/Substitutions

    1. Add ¼ cup of feta cheese, cheddar cheese or ricotta cheese if desired for cheesy flavor.
    2. Use Italian seasoning instead of dried basil.
    3. Use chives instead of onion
    Baked Zucchini Cakes on a white plate
    stack of four zucchini fritters on a white plate

    Baked Zucchini Cakes

    Baked Zucchini Cakes loaded with flavor and are a much healthier option to fried with the same crispiness. 
    4.99 from 50 votes
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    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8
    Calories: 64kcal
    Author: Sherri Hagymas

    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

    Serving: 1cake | Calories: 64kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Cholesterol: 38mg | Sodium: 111mg | Potassium: 158mg | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 8.9mg | Calcium: 62mg | Iron: 0.7mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

    Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!

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    Reader Interactions

    Comments

    1. Gabe

      April 28, 2023 at 1:45 pm

      5 stars
      They were awesome

      Reply
    2. Debbie Campbell

      April 27, 2023 at 2:27 pm

      How many cups. I always shred and freeze my zucchini for later use.

      Reply
      • Sherri

        April 28, 2023 at 11:07 am

        It is about 2 cups shredded :). Enjoy!!

        Reply
    3. Jeanne

      July 24, 2021 at 9:31 pm

      Just made these for a snack and loved them! So easy and healthy!!

      Reply
    4. PRITTA PARATORE

      July 17, 2021 at 5:40 pm

      5 stars
      I’m pretty much happy with the recipe. The taste is so elegant. Thanks for sharing

      Reply
    5. Joan

      August 04, 2018 at 11:01 am

      Can you make ahead and reheat later or even freeze after baking.

      Reply
      • Sherri

        August 04, 2018 at 12:27 pm

        I’m sure you could. I would heat them in the oven to re-crisp them just be sure 🙂

        Reply
    6. Judy

      November 03, 2017 at 5:26 pm

      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:)

      Reply
      • Sherri

        November 04, 2017 at 9:34 am

        Aww..thank you so much Judy!!

        Reply
    7. Teresa

      September 25, 2017 at 12:40 pm

      I made m so good. I uses spicy panko bread crumbs I love spicy

      Reply
    8. Theresa

      February 22, 2017 at 12:51 pm

      Oh, yummy. Thanks for sharing at the Inspiration Spotlight Party @DearCreatives Pinned & shared.

      Reply
    9. Anne In The Kitchen

      February 17, 2017 at 11:44 pm

      I’m marking this for the summer glut! Thanks for sharing!

      Reply
    10. Anne In The Kitchen

      February 17, 2017 at 11:41 pm

      This looks very tasty! I’m marking it for the summer glut!

      Reply
    11. Emily

      February 15, 2017 at 10:30 pm

      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.

      Reply
    12. americanlamboard.com

      February 15, 2017 at 4:54 am

      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.

      Reply
    13. Naomi@WhatJoyIsMine

      February 15, 2017 at 1:03 am

      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.

      Reply
    14. Belinda Letchford

      February 14, 2017 at 6:07 pm

      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.

      Reply
    15. Sue

      February 07, 2017 at 10:40 am

      5 stars
      They look delicious!! Looks like something you spent a long time making but so easy! Thank you.

      Reply
      • PRITTA PARATORE

        July 13, 2021 at 9:27 pm

        5 stars
        I’m pretty much happy with the recipe. The taste is so elegant. Thanks for sharing

        Reply
    16. 2pots2cook

      February 07, 2017 at 4:27 am

      5 stars
      Thank you; I’m so into zucchini ! Thank you and have a nice day !

      Reply
    Newer Comments »
    4.99 from 50 votes (43 ratings without comment)

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