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: https://vegetablekingdom.com/ 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.
One Reply to “Baked Zucchini Fritters with Feta Dip”
I like fritters of any type. With zucchini being so plentiful at this time of the year, your recipe is a sure fire winner.