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These cheesy zucchini fritters are crisp on the outside, soft in the middle, and packed with simple ingredients you probably already have on hand. Made with shredded zucchini and melty cheese, they’re an easy way to turn a vegetable into a kid-friendly snack, side or simple lunch.

If you’re looking for a new way to serve zucchini to your little ones, these baked zucchini fritters are a go-to. They’re oven-baked instead of fried, which keeps things easy and mess-free, while still giving you those golden, slightly crisp edges. The cheese helps bind everything together and adds flavor that even picky eaters tend to love. They’re great for meal prep since they reheat well and can be served warm or at room temperature.

If you love easy veggie-packed recipes, be sure to try these cheesy broccoli tots, cheesy carrot waffles, and these savory veggie muffins for more kid-friendly ideas!

What You’ll Need

Here is what you’ll need to make these cheesy zucchini fritters:

• Zucchini: Fresh zucchini is the star of the recipe. Be sure to squeeze out as much moisture as possible so the fritters hold together.
• Panko Breadcrumbs: Helps bind the fritters and gives them a light, crisp texture.
• Egg: Acts as the main binder to hold everything together.
• Cheese: Shredded cheese adds flavor and helps the fritters become golden and delicious. Cheddar or mozzarella both work well.
• Onion: Finely diced onion adds mild flavor and a little sweetness when baked.
• Garlic Powder: Adds savory depth without overpowering the zucchini.
• Salt: Enhances flavor and balances the cheese and zucchini.

See the recipe card below for full information on ingredients and quantities.

Recipe Substitutions & Additions

• Zucchini: Yellow squash can be used in place of zucchini, or you can do a mix of both. You can also use broccoli similarly with these broccoli and cheese bites!
• Eggs: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
• Breadcrumbs: I use panko breadcrumbs in this recipe, but for a gluten-free version, replace the breadcrumbs with almond flour.
• Cheese: For a dairy-free version, substitute the cheese for dairy-free shredded cheese.

Step-By-Step Instructions

STEP 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

STEP 2: Shred the zucchini using a box grater. Use a towel, fine mesh sieve, or your hands to squeeze out as much moisture as possible. You should end up with about 1 cup of packed shredded zucchini.

STEP 3: In a medium bowl, combine the squeezed zucchini, panko breadcrumbs, egg, shredded cheese, diced onion, garlic powder, and salt (if using). Mix until fully combined.

STEP 4: Scoop heaping tablespoon-sized portions onto the prepared baking sheet.

STEP 5: Use a spatula or spoon to gently press each portion into a small fritter shape.

STEP 6: Bake for 18 to 22 minutes, or until the edges are lightly golden and the fritters are set. Let them cool for a few minutes before serving. They will firm up slightly as they cool.

Storage Instructions

Store cooled zucchini fritters in an airtight container in the refrigerator for up to 4 days. To freeze, place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container for up to 3 months. Reheat in the oven or air fryer until warmed through and crisp.

Recipe FAQs

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If you tried these Cheesy Zucchini Fritters, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!