Baked Zucchini Fritters with Feta Dip

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Let’s start by saying “baked” does not always mean healthy, but it is better than frying! This dish was a crowd winner with my girlfriends, and they were all eaten up. The cheesy zucchini bites were a huge hit.

Simplifying the steps by not having to sweat the zucchini is such a time saver too!

Plus, you can make them ahead of time. Put them on the sheet pan, freeze, then put in a bag in the freezer. (Bake at 350 degrees F for about extra 5 to 10 minutes) until warmed through.

For serving, I also used a Local Charlotte Product: Feta Dressing!

Greek style feta dressing is also yummy on salads, steamed vegetables, grilled meats, wraps and sandwiches

Plus the ingredients are all natural: Water, Canola Oil, Olive Oil, Feta Cheese, Lemon, Non-Fat Milk, Egg, Vinegar, Onion, Garlic, Dill, Parsley, Spices.


  • 3 cups zucchini (about 2 medium zucchini), grated
  • 1 teaspoon kosher salt
  • 2 whole eggs beaten
  • 2 teaspoons minced garlic
  • 1 cup panko bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 cups sharp cheddar
  • 2 tablespoons butter, melted


Preheat oven to 425 degrees F.

In a medium bowl, mix eggs, zucchini garlic, panko, Parmesan, and cheddar cheese.

Line a sheet tray with parchment paper or aluminum foil and brush with some of the butter.

Use a 1-ounce cookie scoop and scoop out approximately 16 balls lined up on the sheet tray.

Flatten each ball to about 3/4 inch high while pressing in the sides to neaten them up.

Brush with the remaining butter and bake for 12 minutes. Flip each one over and bake for another 12-15 minutes or until golden on both sides. (If you can’t flip, that would be okay.)

Serve warm with a delicious dipping sauce like the Feta Dressing.

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