Zucchini is a great vegetable all year round and is often a great price. It is also an easy vegetable to grow in the summer. The plants tend to take over gardens and produce and abundance; cheesy baked zucchini fritters are an easy and tasty way to use up some of that zucchini.
With its mild flavour, zucchini can be used in so many ways -both sweet and savory. My grandparents grew tons of zucchini when I was growing up and my grandmother baked lots of muffins and loaves with it. She had a great recipe for muffins that I have tweaked a bit to make it healthier. You can find my recipe for them here.
Zucchini also works well in pastas, frittatas and just simply grilled on the BBQ or sauteed in a frying pan with a bit of olive oil. I happen to love these cheesy baked zucchini fritters, they are easy to make and are toddler and child friendly.
Zucchini Nutrition
Zucchini isn’t often talked about in terms of its nutrition. It isn’t as much as a nutrition powerhouse compared to other vegetables like kale and spinach, but it has some benefits. It is a very low-calorie food and has a bit of fibre, which we can all use more of. It also has small amounts of many vitamins and minerals like B vitamins, potassium and vitamin K.
What do you need to make cheesy baked zucchini fritters?
Zucchini – this recipe is a great way to use up zucchini because it uses two cups. Zucchini tends to have a lot of water in it (especially large ones), for the recipe to turn out well, you need to make sure that you have gotten rid of it. The most effective way to rid of the water is to put the zucchini in a tea towel and wring all the water out. Another way is to put the zucchini in a colander and sprinkle it with some salt (which helps draw out the water). Let is sit for 10-20 minutes.
Cheese – I like using an old cheddar in this recipe because it has the most flavour, which is needed to compliment the mild zucchini flavour. If you like a little bit of spice, a jalapeno cheddar would work too. Any good melting cheese would work but one with more flavour is best. If you used mozzarella, the recipe would lack flavour.
Egg – one egg helps bind the mixture
Panko or breadcrumbs – I use panko in this recipe because it adds a nice crunch and they are convenient. You could use regular breadcrumbs as well or even quick cooking outs would work to make the recipe gluten-free (use certified gluten-free if needed). Other gluten-free breadcrumbs would also work.
Basil – if you have access to fresh basil, which is typically in abundance at the same time of zucchini, add a couple tablespoons chopped of it, it makes a big difference in the flavour of the recipe.
Can you freeze Cheesy Baked Zucchini fritters?
Yes, you can freeze them. Put some wax or parchment paper in between layers and freeze. Alternatively, they last few 2-3 days in the fridge, but you will probably eat them by then. They make a great side dish or snack!
Looking for more zucchini recipes? Check out these:
Zucchini baked oatmeal: An easy make-ahead breakfast that includes a generous amount of vegetables
Cheesy Baked Zucchini Fritters
Ingredients
- 2 cups zucchini, grated
- 1 cup grated old cheddar cheese
- 1 egg
- 1/4 cup panko bread crumbs
- 2 tbsp chopped fresh basil
Instructions
- Place the shredded zucchini in a colander and let the water drain. Sprinkle with some salt to help draw out water. Let is sit for 10-20 minutes. Use a fork to press the zucchini and help get out some water. Alternatively, you can put the zucchini on a kitchen towel and wring it out.
- Preheat oven to 400°F. Line a baking sheet with parchment paper (or I use a silicone baking sheet).
- Place the drained zucchini in a large bowl and mix all the other ingredients in. If you find the mixture is too wet, try adding a bit more breadcrumbs (2 tbsp or so) to soak up some water.
- Using a cookie scoop or a spoon and your hands, form the mixture into rounds and place on a prepared baking sheet. Flatten them out with your hands to about ½ inch thickness.
- Bake for 15 minutes until golden and crispy, flipping them over about halfway through the baking time so they brown evenly on both sides.
- Let them cool for 10 minutes before serving.
One Response
Great way to use up zucchini from the garden! Loved the crispy, cheesy texture. Added a little bit of steak spice with the breadcrumbs.