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Baked Zucchini Fritters Recipe

March 1, 2018 Rebecca Baron 36 Comments

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These baked zucchini fritters are one of my most popular recipes for a reason - they are full of healthy, cheap veggies but have enough goat cheese to make them creamy and a little tangy. They only have a few ingredients and are fun and easy to make. They are just different enough to be unique, but familiar enough to make over and over. Give them a try today!

Baked Zucchini Fritters Recipe {Gluten-Free, Keto, Clean Eating}

Happy Labor Day!  I hope you are all having a fun and safe holiday weekend.  Did you get a chance to work out in your garden? I didn’t, mostly because I don’t have a garden this year…but my neighbors did some work in their garden, and I got to reap some of their hard work rewards.

They brought me over three large zucchinis and a bunch of tomatoes.  I have the best neighbors ever!  I love getting fresh produce – you can’t beat a garden tomato, they are so dang tasty.  The zucchini also gave me a chance to do some experimenting in the kitchen, which is super fun for me (I know I am weird).

I was thinking I wanted to make something savory with my zucchini since I don't eat very many sweets. Which is exactly what these fritters are…a savory fritter made with simple, wholesome ingredients, and they are oh-so-good! It really is a great recipe for a snack or a way to sneak more veggies into your diet or your child's diet.

They were so yummy in fact, that I ate some of the leftovers cold.  I was a little bit snacky one afternoon, so I looked in the refrigerator, saw the fritters and heard them calling my name, and I had to partake immediately – as in while I was standing in the doorway of the fridge.

I'm trying not to snack lately, but they were calling my name, and they tasted so good, even when they were cold.  Plus they are jam-packed with shredded zucchini, so I figured it was better than eating handfuls of dark chocolate chips while browsing through the cupboards to find something to satisfy my snacking needs – not that I have ever done that :).

One of the things that makes these healthy is that they use oven-baked zucchini instead of frying them in a pan, with all that related oily mess. Plus, when you cook them in the oven, it's less work than frying them, because you don't have to baby them nearly as much.

I mean, these don't even have any oil in the recipe, not even olive oil. Instead, you just use baking sheets with parchment paper and you only have to flip and bake the zucchini once.

Anyways, these fritters are super-simple to make, and will use up your zucchini in a hurry (one batch calls for an entire large zucchini) – which if you have zucchini coming out of your ears, that is probably a good thing! By large zucchini, I mean about two cups, not the kind that are as large as the top of a football players arm. . .

I would love to know if you make these fritters and what you think of them and what you eat with them. Please comment below!

FAQ

How many calories are in a baked zucchini fritter?

Since these are baked, it helps keeps the number of calories down to only about 36 calories per fritter so eat a few and don't worry about expanding your waistline!

Can you freeze zucchini fritters?

Yes. They can freeze well. I've found the best way to freeze them is to freeze on a baking sheet or another flat surface, then transfer frozen disks to a freezer bag and seal well. Reheat on a baking sheet in a 325 oven until hot all the way through. So, these can be a perfect way to make lots of extra when zucchini is in abundance.

Is zucchini low in carbs?

Yes! Zucchini itself only has 0.03 carbs per zucchini, so basically none. Plus, these fritters only have 2.18 carbs for the entire batch, which comes out to 0.27 carbs each - so they are perfect for any low carb or Keto diet.

Are zucchini Keto?

Yes! They are a very common Keto vegetable and very versatile - take this recipe for example.

Can you shred zucchini and freeze it?

Yes. If you don't want to make the entire fritters ahead of time and freeze them, an alternative would be to shred just the zucchini and freeze it. Just shred them with a box grater and put them in freezer bags in 2 cup portions and when you want to make this recipe, you'll save time and money.

How do I measure 3 ounces of goat cheese?

I measure it a lot like butter. It generally comes in packages that look like logs. Keep in mind that there are 16 ounces in a pound, so I eyeball whatever the equivalent of 3 ounces is for that package.

If you are really worried about it, you could get a small kitchen scale and double-check you got it correct. It's not one of those things you have to be super accurate about.

Can I substitute some other type of cheese in this recipe?

You are welcome to try, but I haven't tested any other type of cheese and can't guarantee the results. However, if you do try another type and it works, please comment and let us all know what works so others can try it.

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baked zucchini fritters

Baked Zucchini Fritters Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Rebecca Baron
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Side Dish
  • Cuisine: Gluten-Free
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Description

These fritters are a tasty, easy way to eat your veggies and compliment the tangy goat cheese so well.


Ingredients

Scale
  • 1 large zucchini (shredded (about 2 cups; no need to peel the zucchini; just cut the ends off and shred with a box grater))
  • 3 oz soft goat cheese
  • 1 egg
  • 1 tsp Real Salt *
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp black pepper

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Combine the zucchini and Real Salt together and set aside.
  3. Beat the egg and goat cheese together until smooth.
  4. Add the garlic powder, onion powder, and pepper to the egg and cheese mixture and mix well.
  5. Remove all the excess water from the zucchini (place the zucchini in a thin dish towel or kitchen towel and squeeze out the water).
  6. Add zucchini to the egg and cheese mixture and combine well.
  7. Spoon out 8 equal size amounts of the mixture onto a baking sheet covered with parchment paper or Silpat.
  8. Bake for 20 minutes, remove from the oven, and flip the fritters over.
  9. Bake for another 10-15 minutes.

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Reader Interactions

Comments

  1. Anne Savard

    August 23, 2020 at 10:59 am

    When I made the zucchini fritters I exchanged the goat cheese with 3 oz of cream cheese and 1 cup Coastal rugged cheddar cheese and they were delicious.

    Reply
  2. Ale

    April 03, 2020 at 11:27 am

    Delicious

    Reply
  3. Maddie

    February 03, 2019 at 5:24 pm

    How do you estimate the nutrition facts in this recipe if you made it up yourself?

    Reply
    • Rebecca

      February 09, 2019 at 2:51 pm

      I pay for a program where I put in all the individual ingredients and it calculates the nutrition on them and adds them up and generates the label.

      Reply
  4. Jillian

    September 11, 2018 at 11:23 pm

    Sooooo yummy! Thank you! Definitely adding this to the “wheelhouse” of let’s have that tonight! We made it with butternut squash Mac n “cheese” (vegan) and it paired well!

    Reply
    • Rebecca

      September 12, 2018 at 6:47 pm

      Those two sound so good together! Thanks for the suggestion and thanks for commenting.

      Reply
  5. Donna Cole

    September 04, 2018 at 10:37 am

    I made theses the other day and my whole family loved them!!! But I only baked mine for 20 minute not 35 they came out great!!

    Reply
    • Rebecca Baron

      September 05, 2018 at 10:55 am

      It's really hard to set a baking time that works at all altitudes and humidity conditions. I am so glad it worked out for you.

      Reply
  6. Heather

    July 04, 2018 at 4:51 am

    This looks absolutely great and I will be making it tomorrow. My question is, have you had any luck reheating? I have had bad experiences reheating zucchini in the past. Thank you!

    Reply
    • Rebecca

      July 10, 2018 at 9:41 pm

      The best way I've found is to freeze them first. Freeze on a baking sheet or another flat surface, then transfer frozen disks to a freezer bag and seal well. Reheat on a baking sheet in a 325 oven until hot all the way through.

      Reply
  7. MJ

    May 06, 2018 at 7:21 pm

    What side would you recommend to serve with these in order to make a more filling meal?

    Reply
    • Rebecca

      May 16, 2018 at 11:17 pm

      Actually, I always eat these as a side, not the main dish, myself. They are good with something light, like fish, a salad with tomatoes in it or just fresh tomatoes sliced from the garden. It really just depends on what diet you are on and what you like.

      Reply
  8. Vivian

    February 09, 2018 at 10:06 pm

    Is the cheese to be measured by weight or volume? Thinking of tryin this with Queso Fresco -- what do you think?

    Reply
    • Rebecca

      February 10, 2018 at 3:30 am

      I measure it a lot like butter. It generally comes in packages that look like logs. Keep in mind that there are 16 ounces in a pound, so I eyeball whatever the equivalent of 3 ounces is for that package. If you are really worried about it, you could get a small kitchen scale and double check you got it correct. It's not one of those things you have to be super accurate about.

      As for the cheese, you are welcome to try, but I haven't tested any other type of cheese and can't guarantee the results. However, if you do try another type and it works, please comment and let us all know what works so others can try it.

      Reply
    • anatati

      August 19, 2019 at 10:48 am

      Hi! I just baked this for my lunch at work tomorrow. And now, after reading the comments, I am wondering: will they microwave well? ?
      The smell in the kitchen is delicious.

      Reply
      • Rebecca Baron

        August 22, 2019 at 9:18 pm

        I don't recommend microwaving them.

        Reply
  9. Kara

    March 29, 2017 at 10:07 pm

    Can these be made egg free?

    Reply
    • Rebecca

      March 29, 2017 at 10:09 pm

      I don't think so. I can't think of anything that would do the job the egg does to hold it all together. I don't think a flax egg would work in a case like this.

      Reply
  10. Mae Greenwood

    July 02, 2016 at 10:02 pm

    When you say goat cheese, what kind do you mean? I am not used to using goat cheese and am not sure what kind to buy. Thanks – Mae

    Reply
    • Rebecca

      July 02, 2016 at 10:06 pm

      A lot of grocery stores only have one type of goat cheese. It's soft, usually in a tube shape. It's actually pretty popular and many people choose to eat it for it's tangy flavor. Even Costco carries it now. Only alternative stores or specialty stores carry more than one type and they would call it something like goat cheddar cheese, which is harder and more of a rectangle shape. But you want the popular soft type.

      Reply
  11. Denise

    May 27, 2016 at 9:57 pm

    Could this be vegan if I replaced the cheese with something else

    Reply
    • Rebecca

      May 27, 2016 at 9:57 pm

      I have never made these vegan, if you do, let me know how it goes.

      Reply
      • Diane

        May 02, 2018 at 12:24 pm

        Yes these can be vegan I make them all the time I just don't add the cheese but you could use a big and cheese if you chose to do so.

        Reply
        • Diane

          May 02, 2018 at 12:26 pm

          I meant that you could use a vegan cheese or no cheese at all

          Reply
          • Deanna

            July 13, 2018 at 11:43 am

            What did you substitute for the egg to keep it vegan?

  12. Jennifer

    March 06, 2016 at 9:55 pm

    I just made these and really enjoyed them. I added a bit of dried dill to half of the batch and that was really good with the garlic and onion flavours. I would use a little less salt next time though.

    Reply
    • Rebecca

      March 06, 2016 at 9:55 pm

      Thanks for the tip and I'm glad you like them!

      Reply
  13. VC

    June 23, 2015 at 9:51 pm

    Do you think cream cheese would work as a substitute for goat cheese?

    Reply
    • Rebecca

      December 23, 2015 at 9:52 pm

      I'm not sure, but it definitely sounds like it could be worth a try. Please let me know if you try it and how they turn out.

      Reply
  14. Ashley

    June 19, 2015 at 9:49 pm

    I made these yesterday, they were delicious! I added a mango and lemon dressing which really complimented the dish. Thanks for the recipe!

    Reply
    • Rebecca

      June 20, 2015 at 9:50 pm

      That sounds fabulous!

      Reply
  15. Nadine Grippa

    May 08, 2015 at 9:47 pm

    I dislike goat cheese. I will try with Ricotta Cheese or Parmesan Cheese or Low-Calorie White Cheese.

    Reply
    • Rebecca

      May 08, 2015 at 9:47 pm

      That sounds great! Let me know how it turns out 🙂

      Reply
    • Eleanor Cummings

      September 06, 2021 at 9:02 am

      We raised goats back in the 40's but I never developed a taste for goat cheese. I use substitutes. You can blend cottage cheese in a food processor until smooth, refrigerate until firm and you'll have a low calorie cheese you can use to replace the goat cheese. Or just use ricotta, a good substitute for goat cheese.

      Reply
  16. Jessica

    April 14, 2015 at 9:45 pm

    I made these recently but didn’t have one large zucchini so I shredded 3 smaller ones and doubled the cheese and egg mixture, mixed it all together and got 6 4 inch pancakes. I loved them! Next time I’ll probably add more seasoned salt from Beautifully Briny Sea. I topped with sour cream and served them w/ an arugula side salad. Thanks for the recipe!

    Reply
    • Rebecca

      April 14, 2015 at 9:45 pm

      I am so glad you liked them. An arugula salad with it sounds awesome!

      Reply

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Hi! I’m Rebecca Baron! I have been cooking healthy, made-from-scratch meals for my family of six for 15 years and it has helped us feel so much better. Join us on our journey!

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