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    Home » Recipes » Appetizer Recipes

    Healthy Baked Zucchini Fritters

    Published: Jan 11, 2016 · Modified: Nov 18, 2019 by Andrea

    Jump to Recipe

    Traditional zucchini fritters are usually deep-fried to crispy perfection, but with this easy baked zucchini fritters recipe, you can enjoy them without feeling guilty at all. They’re super healthy and easy to make, and still have that lovely crisp texture!

    I love fried zucchini fritters, but what I love more is their healthier counterpart *mainly because I can have more than 3 and don't feel guilty about it*. This baked version is very easy to follow and a light spray of oil is all you need to get that golden crunchy crust we all love, and keeps the fritters soft and moist on the inside.

    Baked Zucchini Fritters - Healthy, vegetarian, gluten-free and dairy-free - They're so tasty and versatile, you can serve them for breakfast, lunch AND dinner! Recipe from www.thepetitecook.com

    Vegetarian, dairy-free and gluten-free, low in fats and calories, these baked zucchini fritters are also super versatile - one of those recipes you can have for breakfast, lunch, dinner, snack-time OR serve as finger food at your next party!

    Making these delicious baked zucchini fritters is such a breeze, it takes just 20 mins start-to-finish, and you only need is 7 simple ingredients: zucchini, free-range eggs, whole wheat/plain/gluten-free flour, lemon zest, baking powder, spring onions and your favorite fresh aromatic herbs such as basil or mint leaves.

    Baked Zucchini Fritters - Healthy, vegetarian, gluten-free and dairy-free - They're so tasty and versatile, you can serve them for breakfast, lunch AND dinner! Recipe from www.thepetitecook.com

    The recipe is easy-to-follow and totally stress-free. Start by grating  the zucchini and sprinkle with a pinch of salt, it helps keep your fritters puffy. Put the grated zucchini in a clean kitchen cloth and make sure to squeeze out their excess liquid. It will help keep the fritters nice and crisp.

    Baked Zucchini Fritters - Healthy, vegetarian, gluten-free and dairy-free - They're so tasty and versatile, you can serve them for breakfast, lunch AND dinner! Recipe from www.thepetitecook.com

    Then all you have to do is fold the zucchini in a bowl and mix together with the remaining ingredients.

    Baked Zucchini Fritters - Healthy, vegetarian, gluten-free and dairy-free - They're so tasty and versatile, you can serve them for breakfast, lunch AND dinner! Recipe from www.thepetitecook.com

    Divide the mixture among a mini muffin tin sprayed with oil. I usually pour 1 full tablespoon in each mould and the batter is just enough to fill a whole 12-cup tin. Bake until golden & crisp, and get ready to devour them all up!

    Serve these tasty baked zucchini fritters alongside some homemade mayo and a wedge of lemon for a healthy, crispy snack the whole family is sure to love.

    Baked Zucchini Fritters - Healthy, vegetarian, gluten-free and dairy-free - They're so tasty and versatile, you can serve them for breakfast, lunch AND dinner! Recipe from www.thepetitecook.com

    I hope you guys will give these awesome zucchini fritters a try! So many of you asked for it on my Facebook page, so I'm sure these fritters will make you happy. Don't forget to leave a comment below and let me know how you liked it! Even better, snap a picture, tag it #thepetitecook and share it on Instagram! I can’t wait to see all your delicious creations :).

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    5 from 1 vote

    Healthy Baked Zucchini Fritters

    Prevent your screen from going dark
    Traditional zucchini fritters are usually deep-fried to crispy perfection, but with this easy baked zucchini fritters recipe, you can enjoy them without feeling guilty at all. They’re super healthy and easy to make, and still have that lovely crisp texture!
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Snack / Appetizer /Side
    Cuisine: Healthy Cooking
    Serving: 12
    Author: Andrea Soranidis

    Ingredients

    • 2 medium zucchini /courgettes
    • 2 eggs
    • zest of 1 lemon
    • a bunch of basil leaves, chopped
    • 2 spring onions, finely chopped
    • ½ cup wholewheat/plain.gluten-free flour, I used rice flour
    • ½ teaspoon baking powder
    • salt and pepper to taste
    • spray oil

    To serve:

    • Homemade mayo
    • Lemon wedges

    Instructions

    • Preheat oven to 200C/400F.
    • Grate zucchini and sprinkle with a pinch of salt, then transfer in a clean kitchen cloth and make sure to squeeze out their excess liquid.
    • In a large bowl mix together grated zucchini, lemon zest, eggs, basil leaves, spring onion and flour. Season generously with salt and pepper.
    • Fold in baking powder and quickly stir all together.
    • Lightly spray with oil a mini muffin tin and pour 1 tablespoon of the mixture in each mould.
    • Bake for 10 mins, then turn the fritters on the other side and bake for a further 5 mins or until crispy and golden brown.
    • Serve with lemon wedges and homemade mayo.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

    More Appetizer Recipes

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    • Mozzarella in Carrozza (Fried Mozzarella Sandwich)
    • Homemade Ricotta Cheese
    • Grissini - Crunchy Italian Breadsticks
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    Comments

    1. Alan Small says

      March 16, 2018 at 11:45 am

      Delicious thanks Andrea - would they be OK to freeze?

      regards

      Alan

      Reply
      • Andrea says

        March 16, 2018 at 6:04 pm

        Hi Alan, absolutely! I've got a batch in my freezer as we speak 🙂 I usually pop them directly in a preheated oven to 150C for about 10 mins.

        Reply
    2. Chris @thinlyspread says

      January 30, 2017 at 2:31 pm

      Delicious and such good way to cook them up but keep them healthy!

      Reply
      • Andrea says

        January 30, 2017 at 5:15 pm

        Thank you so much Chris!

        Reply
    3. Becca @ Amuse Your Bouche says

      January 30, 2017 at 12:16 pm

      Ooh these look yummy! I do love a good fritter but they can sometimes be a bit greasy - this is the perfect solution 🙂

      Reply
    4. lisa says

      January 30, 2017 at 12:14 pm

      5 stars
      These look amazing, and such a great idea for using up veggies! xxx

      Reply
      • Andrea says

        January 30, 2017 at 5:16 pm

        Thank you Lisa! I always try to incorporate as many veggies as I can in every savoury recipe 🙂

        Reply
    5. Jolanda Tran says

      September 10, 2016 at 9:58 am

      Wow, that looks soooo delicious! I will totally give them a try! Do you have more vegetarian/vegan recipes?

      Reply
      • Andrea says

        September 11, 2016 at 10:49 pm

        Thank you so much Jolanda! Please let me know how you liked it 🙂 You can find more vegetarian recipes over here: https://www.thepetitecook.com/tag/vegetarian/
        And vegan recipes here: https://www.thepetitecook.com/tag/vegan/

        Reply
    6. Alex says

      January 13, 2016 at 11:23 am

      This is doable and healthy

      Reply
      • Andrea says

        January 13, 2016 at 11:40 am

        Thank you Alex! Hope you give them a try!

        Reply

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    Andrea Soranidis, founder of The Petite Cook.


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