Whenever we wind up with a pile of zucchini from the store or the garden, it’s time for all things zucchini. And this Easy Baked Zucchini Fritters recipe is such a simple way to serve it up to the kids. Plus, the whole batch is ready in under 30 minutes.
I love to make savory baked zucchini fritters to share with the kids whenever we have too much zucchini. This idea is really great in the summer because it’s an easy way to use a lot of zucchini, but it also works at any time of the year. We love them for an easy toddler meal or they’re great as a baby-led weaning recipe.
And though zucchini fritters are usually made by pan-frying—which I don’t love because I feel like fritters inevitably fall apart when I try to flip them—these are baked in a muffin pan in the oven. Which makes them both easier to make and less messy. Plus, you don’t have to stand by the stove cooking them all in subsequent batches. The cleanup is minimal and they are simpler all around...and just as yummy.
(You may also enjoy my Broccoli Fritters and Quinoa Patties. And my Zucchini Fries, Zucchini Pancakes, and easy Zucchini Tots.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you’ll need to make these Easy Baked Zucchini Fritters so you know what to pick up at the market or store.
- Zucchini: I use classic green zucchini here, though you can also use yellow summer squash if that’s what you have.
- Flour: This works with either whole wheat or gluten-free flour blend so you can pick the one that works best for your family.
- Shredded cheese: I like mozzarella, cheddar, or a blend here.
- Egg: This helps the fritters hold together.
- Salt: You can omit this if you prefer, though I like it for a little extra flavor.
- Cumin: I like to add cumin for extra flavor.
TIP: You can leave out the cumin, but it adds a nice extra note of flavor that pairs well with the other ingredients. If making these for a baby, you can omit the added salt.
Step-by-Step Instructions
Here’s a look at the easy process involved in making Baked Zucchini Fritters. Scroll down to the end of the post for the full recipe.
Step 1. Grate your zucchini on a box grater. Squeeze very dry.
Step 2. Spread onto a clean kitchen towel and roll up to absorb the excess moisture. Unroll and measure.
Step 3. Place the zucchini into a medium bowl or large bowl with the rest of the ingredients. Stir.
Step 4. Add to a greased muffin pan and bake.
TIP: You can make these ahead and simply warm slightly or serve at room temperature.
Italian Zucchini Fritters
We like these warm out of the oven with a little ketchup, salsa or marinara sauce, though they are also good at room temperature. They are satisfying yet light, so they make for a wonderful late summer meal. And since they are so easy to pick up and hold, and have a soft interior, they are a perfect toddler food.
(The cheese doesn’t hurt either!)
TIP: You could add fresh basil or parsley, garlic powder, or minced onion to add more Italian flavor if you want!
Frequently Asked Questions
Each zucchini fritter has some protein from the egg and cheese, calcium from the cheese, and a toddler-size serving of vegetables. They are a really fun way to make a zucchini recipe, especially when you have the giant baseball-bat sized ones to use up. I love eating these myself for breakfast or lunch and they are a perfect toddler lunch idea to have on hand and quickly reheat.
Sure! Simply replace the egg with 2 tablespoons ricotta cheese and bake for an additional 2-4 minutes. Let cool in the pan. You will likely need to use your hands to mix the batter and it will seem dry at first, but keep mixing until it comes together. It will be fairly stiff and thick once it’s all incorporated.
You can serve these with marinara sauce, salsa, or sour cream as a main dish or a side dish.
How to Store
Store baked zucchini fritters, once cooled, in an airtight container for up to 3 days. Warm for about 15-30 seconds before serving so they soften and taste super delish.
Best Tips for Success
- Be sure to do the step of rolling up the shredded zucchini on a clean towel to absorb some of the water in the veggie. This ensures that the fritters will have a great texture and won’t be too moist.
- Grease the pan well to help the fitters release easily.
- If making these for a baby, you can omit the added salt.
- Mix the batter well until all of the flour is totally absorbed. This may take 30-45 seconds. I use a fork and just keep stirring until it’s all mixed in.
- Cut the fritters into smaller pieces as needed if your toddler does better chewing smaller bites than taking bites off of larger pieces of food. They are very soft, so are a good option for finger foods for older babies too.
- Double the recipe to make more!
Related Recipes
Desserts
Easy Zucchini Cookies
Baby Food
Favorite Zucchini Baby Food
Dinner
Easy Ratatouille Pasta
Muffins
Easy Zucchini Carrot Muffins
I’d love to hear your thoughts on the recipe, so please comment and rate the recipe below.
Easy Baked Zucchini Fritters
Ingredients
Instructions
- Spread the grated zucchini on a clean dish towel. Let sit while the oven preheats to 400 degrees F. Grease 6 cups of a muffin tin.
- Roll up zucchini and press to remove all excess moisture. Measure out 1 cup of zucchini.
- Place the zucchini in a medium bowl with the rest of the ingredients. Stir to combine. It may take a minute to get it well mixed.
- Fill prepared muffin cups about half full, packing each one tightly. Bake for 20-22 minutes or until the edges and tops are lightly golden brown. (Bake longer for crispier edges if desired.)
- Let cool for 2 minutes and remove from cups. Serve warm with ketchup or salsa for dipping, if desired.
Equipment
Video
Notes
- Store in an airtight container in the fridge for 3-5 days. Warm for about 15 seconds in the microwave to serve.
- Use shredded Gouda or mozzarella cheese instead of the cheddar.
- Add a pinch of cayenne pepper for a hint of spice.
- Add snipped parsley and 2 tablespoons grated Parmesan for Italian flavor.
- If making these for a baby, you can omit the added salt.
- Egg-Free Zucchini Fritters: Omit the egg and add 2 tablespoons ricotta cheese. Bake for an additional 2-4 minutes and let cool fully in the pan. You will likely need to use your hands to mix the batter and it will seem dry at first, but keep mixing until it comes together. It will be fairly stiff and thick once it’s all incorporated. (You don’t want it to be any wetter because the fritters won’t cook through!)
Nutrition
This post was first published July 2018.
I’m sorry to hear that. Every time I’ve made them, they batter is thick enough to hold together when it’s mixed very well (it’s not runny like muffin batter). If you still have it, adding another egg would be the solution. But regardless, I am sorry that this recipe gave you trouble.
Thank you!
Lovely and easy recipe.
Does anything need to be adjusted to make these as mini muffins?
If you fill them half full, I would think everything should be the same.
Thank you so much! We’re loving your recipes!
These are good! I prepped everything the night before and put them in the pan/baked in the morning. I followed the recipe exactly; next time I’ll either double the batch or use half the salt and cumin. I like how versatile they are, too. Can’t wait to try with mozzarella and parmesan cheese!
I’m so glad to hear that!
Made them! But they were kinda chewy rather than bready (if this makes sense?). Kinda like rice cake chewy. Did I do something wrong?
They should have the texture similar to a frittata.
What if we wanted to use allpurpose flour instead, how much would we use?
The same amount should work.
Should the zucchini be peeled prior to shredding?
Doesn’t need to be!
Can we skip the salt or will it impact it too much? What ist he reason for salt in the recipe? My bub is under 1 so I’m really watching sodium intake.
You can skip it!
Hi! We like this recipe a lot, but our toddler is not a zucchini fan. Do you know which vegetable can replace the zucchini? Thank you!
I haven’t tried it but yellow squash will work and shredded sweet potato or carrot might too!
Are the supposed to be a bit mushy?
They will be soft, but shouldn’t be mushy. Maybe the zucchini wasn’t totally dry or they needed a few more minutes in the oven?
These turned out great and are super quick and easy to make! I made mini muffin sized fritters… they took about 10 mins to bake. I also switched out the cumin for Italian seasoning and cut the salt in half because my 7 month old will be eating them as well. Thanks for sharing this recipe!
I’m so glad to hear that these turned out well and I love that you made them mini. Thanks for sharing!
Delicious! One happy baby and two happy parents! A perfect mid week dinner ?
Yay! I’m so glad to hear that!
Can this be frozen?
I haven’t tried freezing them but I don’t see a reason why you couldn’t! I’d let them cool completely and store in a zip top freezer bag with as much air removed as possible. Let thaw and then heat in 15 second increments in the microwave until warm.
Hi AMY PALANJIAN,
Thanks for the giving this yummy recipe. I am always trying to make something new recipe for my kids. Your method is also original to me. I will try it to make at my home. Hope, so my kids also love this. I want to more recipe from you. Hope so you will give it to me.
Hi AMY PALANJIAN,
Thanks for the giving this yummy recipe. I am always trying to make something new recipe for my kids. Your method is also original to me. I will try it to make at my home. Hope, so my kids also love this. I want to more recipe from you.
My kids really enjoyed these! Thank you