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!
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!
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!
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.
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.
Yes! They are a very common Keto vegetable and very versatile - take this recipe for example.
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.
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.
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.
Baked Zucchini Fritters Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Side Dish
- Cuisine: Gluten-Free
These fritters are a tasty, easy way to eat your veggies and compliment the tangy goat cheese so well.
- Preheat the oven to 400 degrees F.
- Combine the zucchini and Real Salt together and set aside.
- Beat the egg and goat cheese together until smooth.
- Add the garlic powder, onion powder, and pepper to the egg and cheese mixture and mix well.
- Remove all the excess water from the zucchini (place the zucchini in a thin dish towel or kitchen towel and squeeze out the water).
- Add zucchini to the egg and cheese mixture and combine well.
- Spoon out 8 equal size amounts of the mixture onto a baking sheet covered with parchment paper or Silpat.
- Bake for 20 minutes, remove from the oven, and flip the fritters over.
- Bake for another 10-15 minutes.
Keywords: Baked, tasty, tangy
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.
How do you estimate the nutrition facts in this recipe if you made it up yourself?
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.
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!
Those two sound so good together! Thanks for the suggestion and thanks for commenting.
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!!
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.
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!
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.
What side would you recommend to serve with these in order to make a more filling meal?
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.
Is the cheese to be measured by weight or volume? Thinking of tryin this with Queso Fresco -- what do you think?
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.
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.
I don't recommend microwaving them.
Can these be made egg free?
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.
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
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.
Could this be vegan if I replaced the cheese with something else
I have never made these vegan, if you do, let me know how it goes.
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.
I meant that you could use a vegan cheese or no cheese at all
What did you substitute for the egg to keep it vegan?
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.
Thanks for the tip and I'm glad you like them!
Do you think cream cheese would work as a substitute for goat cheese?
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.
I made these yesterday, they were delicious! I added a mango and lemon dressing which really complimented the dish. Thanks for the recipe!
That sounds fabulous!
I dislike goat cheese. I will try with Ricotta Cheese or Parmesan Cheese or Low-Calorie White Cheese.
That sounds great! Let me know how it turns out 🙂
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.
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!
I am so glad you liked them. An arugula salad with it sounds awesome!