Easy Baked Zucchini Fritters

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.)

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. Sign up for our email updates to get tips and ideas sent to your inbox.

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. 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!

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!

I’d love to hear your thoughts on the recipe, so please comment and rate the recipe below.