Cheesy Zucchini Fritters
on Dec 21, 2021, Updated Oct 06, 2025
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These cheesy zucchini fritters are soft, tender, and perfect for babies, toddlers, and adults alike. They are loaded with nutrients from the zucchini and make a great, mess-free lunch!
I love cooking with zucchini, but it can be pretty bland on its own. These zucchini fritters are a flavorful way to enjoy the vitamin-packed veggie!
Table of Contents
What You’ll Need
Here is what you’ll need to make these cheesy zucchini fritters:
- Zucchini: The main star ingredient for these cheesy fritters.
- Breadcrumbs: I like to use plain flavored panko breadcrumbs.
- Egg: Used as a binder to help hold these fritters together.
- Shredded Cheese: Used to add flavor to these fritters/bites. I used 4-cheese Mexican blend for added flavor, but you may use any type of cheese.
- Onions: Used to add extra flavor and subtle natural sweetness to these fritters/bites. Finely chop the onions so that there aren’t too many large chunks.
- Garlic Powder: For added flavor.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Zucchini: I made a similar version of these fritters/bites with broccoli. Check out 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
- Shred the zucchini using a cheese grater. I used the smallest sized holes on my box grater to get the mixture to be as smooth as possible, but if you prefer larger chunks of zucchini in the fritters/bites, use a larger sized hole on the grater. You should end up with about 1.5 cups of packed shredded zucchini.
- Use your hands or a towel to squeeze out as much moisture from the zucchini as possible. You may also place the zucchini over a sieve and use the back of a spoon to press down on it to remove the moisture. Once you remove the moisture, you should end up with about 1 cup of packed shredded zucchini.
- Add the zucchini to a bowl along with the other ingredients. Mix well until combined.
- Scoop out heaping tablespoon-sized portions onto a parchment paper-lined pan. Press down to shape the portions into small fritters.
- Bake at 400 degrees Fahrenheit for 18 to 22 minutes, or until the edges begin to slightly brown. Let them cool before serving.
Storage Instructions
Once cooled, store the zucchini fritters in an airtight container in the refrigerator for up to 3 days. To reheat, bake the fritters at 350 degrees for 5 minutes or microwave for 15-20 seconds or until warmed through. To freeze, place the cooled fritters in a freezer-safe Ziploc bag with parchment paper lined between each one and freeze for up to 3 months. Defrost at room temperature before reheating, or quickly reheat on high in the microwave for 20-30 seconds.
Tips For Success
- It is extremely important to remove as much moisture from the zucchini as possible. Excess moisture will result in an overmoist mixture that will cause the bites to be soggy. You can use your hands or a towel, but I find that using a nut milk bag is the easiest way to remove the most moisture.
- Finely chop the onions as small as possible so that there aren’t too many large chunks.
- I used 4-cheese Mexican blend as the cheese in this recipe for added flavor and cheddar cheese also works well. Mozzarella cheese is a good low-sodium alternative.
Recipe FAQs
Yes! You can portion them into a mini silicone muffin pan or a greased metal muffin pan for 20 to 25 minutes.
I do not recommend using wax paper or aluminum foil to line the pan because the bites WILL stick. If you don’t have parchment paper on hand, grease the baking sheet directly with cooking spray or oil to prevent them from sticking.
Other Zucchini Recipes You’ll Love
Zucchini Pizza Bites
Oven-Baked Zucchini Carrot Tots
Cheesy Zucchini Flatbread
Chocolate Baked Oatmeal (With Zucchini)
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!
Cheesy Zucchini Fritters
Ingredients
- 1 ½ cups shredded zucchini, packed, (about 2 small, or 1.5 medium zucchini)
- ⅓ cup panko breadcrumbs
- 1 egg
- ½ cup shredded cheese
- ¼ cup onions, finely diced
- ¼ tsp garlic powder
- ¼ tsp salt, (optional)
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Shred the zucchini using a cheese grater. I used the smallest sized holes on my box grater to get the mixture to be as smooth as possible, but if you prefer larger chunks of zucchini in the fritters/bites, use a larger sized hole on the grater. You should end up with about 1.5 cups of packed shredded zucchini.
- Use your hands or a towel to squeeze out as much moisture from the zucchini as possible. You may also place the zucchini over a sieve and use the back of a spoon to press down on it to remove the moisture. Once you remove the moisture, you should end up with about 1 cup of packed shredded zucchini.
- Add the zucchini to a bowl along with the other ingredients. Mix well until combined.
- Scoop out heaping tablespoon-sized portions onto a parchment paper-lined pan. Use a spatula to press down to shape the portions into small fritters.
- Bake the fritters for 18 to 22 minutes, or until the edges begin to slightly brown. Let them cool before serving.
Notes
-
- It is extremely important to remove as much moisture from the zucchini as possible. Excess moisture will result in an overmoist mixture that will cause the bites to be soggy. You can use your hands or a towel, but I find that using a nut milk bag is the easiest way to remove the most moisture.
- Finely chop the onions as small as possible so that there aren’t too many large chunks.
- I used 4-cheese Mexican blend as the cheese in this recipe for added flavor and cheddar cheese also works well. Mozzarella cheese is a good low-sodium alternative.
These are so good and easy to freeze or batch. I omitted the onion and added a couple dashes of onion powder instead. These are so tasty I found myself eating them too
I’m so glad you hear that you enjoyed them, Kinsey!😊
I made these for my two kids and they absolutely loved them (and so did I). I made them as mini muffins and they came out perfectly. Thanks so much for the recipe!
I’m so glad to hear that you enjoyed this recipe, Georgia!😊
I would give this 10 stars if I could! This recipe is how I get zucchini into my meals for my family. i prefer to make them in the mini silicone pan! For our family, this pairs well with baked tofu.
I’m so glad to hear that you enjoyed this recipe, Kathryn!😊
I love all your recipes. These are one of my favs to make! Thank you for sharing all your recipes!!
I’m so glad to hear that you enjoy them, Olivia!😊
Can you make these fritters in the air fryer? If yes, what would be the time and temperature? Thank you!
Hi! I haven’t tried air frying these fritters but they should work on the bake setting at the same temperature, with 5 minutes less time. I’d also recommend cooking on a parchment paper lined air fryer sheet so that they don’t stick😊
Made these for my 16 month old and he demolished them. My husband who hates zucchini said he really loved them and wouldn’t know they had zucchini in them if I hadn’t told him. Definitely a winner. Thank you!!!
I’m so glad to hear that you enjoyed them! Thank you for sharing your feedback, Laura!😊