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–+ servings
Cheesy zucchini fritters served with carrots and grape tomatoes
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5 from 18 votes

Cheesy Zucchini Fritters

These cheesy zucchini fritters are soft, tender, and perfect for babies and toddlers. They are loaded with nutrients from the zucchini and make a great, mess-free lunch!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: lunch
Cuisine: American
Servings: 12 fritters
Author: Lily Payen

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)
US Customary - Metric

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.

Nutrition

Calories: 32.39kcal | Carbohydrates: 2.61g | Protein: 2.12g | Fat: 1.58g | Saturated Fat: 0.78g | Polyunsaturated Fat: 0.17g | Monounsaturated Fat: 0.46g | Trans Fat: 0.01g | Cholesterol: 17.33mg | Sodium: 97.65mg | Potassium: 94.68mg | Fiber: 0.43g | Sugar: 1.05g | Vitamin A: 110.56IU | Vitamin C: 5.54mg | Calcium: 34.25mg | Iron: 0.29mg

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