Zucchini Fritters are an easy and tasty way to get some extra veggies into your day- either during the summer when you are looking for zucchini recipes to use up your garden crop, or all year long as a yummy side dish, lunch, or even breakfast! This Zucchini Fritters Recipe is low carb, vegetarian, gluten free, and baked in the oven for crispy goodness, without a ton of oil.
3 large zucchini
parmesan or pecorino Romano cheese
seasoned gluten free breadcrumbs
optional – fresh herbs – parsley, basil, oregano. I often eat them plain, though!
olive oil cooking spray
- Preheat oven to 400
- Shred zucchini using your food processor or hand grater. Place shredded zucchini in a colander and sprinkle with salt. Allow it to rest for a few minutes, then squeeze out as much liquid as you can using a clean kitchen towel or thick paper towels. Discard liquid.
- Whisk eggs in a medium sized bowl and fold in shredded zucchini. Add in 4 T of parmesan cheese and 4 T of gluten free breadcrumbs. Season with a shake of salt and fresh herbs, if desired.
- Form 8 patties and place on a baking sheet lined with parchment. Spray with olive oil cooking spray and bake for 8 minutes, then flip and bake for 8 more minutes or until patties are browned and crispy on the outside.
21 Day Fix Containers: 1 Green, 1/4 red for 2 fritters (with about 1/5 blue and yellow, which I personally don’t count)
WW (all plans): 1 point per fritter
- Serving Size: 2 fritters
Keywords: Zucchini Fritters, Zucchini Fritters Recipe, How to Make Zucchini Fritters, Gluten-free Zucchini Fritters, Baked Zucchini Fritters