When summer zucchini starts taking over your garden and kitchen counter, it’s time to get creative.
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If you’re looking for the perfect zucchini appetizer that’s light, flavorful, and easy to make, this recipe is for you. These baked zucchini fritters are about to become your new go-to.
Forget heavy, fried fritters we’re making baked zucchini fritters that are crispy on the outside, tender on the inside, and full of fresh herbs and cheese. They’re one of the best healthy finger foods for any occasion, from a casual get-together to a light afternoon snack.
Best of all, this recipe is completely gluten-free, making it a delicious choice for everyone. Paired with a refreshing lemon-dill yogurt dip, these little bites are simply irresistible.
Why You’ll Love This Recipe
- Healthy & Light: Baking instead of frying cuts the oil and calories for a guilt-free treat.
- Gluten-Free Goodness: Almond flour or gluten-free blend gives perfect texture without gluten.
- Packed with Flavor: Fresh zucchini, feta cheese, and herbs add Mediterranean flair.
- Versatile Appetizer: Serve as a snack, starter, or side great for parties!
- Perfect Dip Pairing: The cool lemon-dill Greek yogurt sauce complements the fritters beautifully.
Ingredients You’ll Need
For the Baked Zucchini Fritters
- 2 medium zucchini (about 450 g or 1 lb)
- 1 teaspoon salt, divided
- ⅓ cup crumbled feta cheese (or grated parmesan)
- ¼ cup finely chopped scallions (or red onion)
- 2 tablespoons chopped fresh dill or parsley
- 1 clove garlic, minced
- 1 large egg, lightly beaten
- ¼ cup almond flour (or your favorite gluten-free flour)
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For the Lemon-Dill Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 small clove garlic, minced (optional)
- Pinch of salt and pepper
How to Make Baked Zucchini Fritters
1. Prepare the Zucchini
Grate the zucchini using the large holes of a box grater.
Place the grated zucchini in a colander, toss with ½ teaspoon of salt, and let it sit for 15–20 minutes to release moisture.
Then, using your hands, a clean towel, or cheesecloth, squeeze out as much liquid as possible. This step prevents soggy fritters!
2. Make the Fritter Mixture
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large bowl, combine the squeezed zucchini, feta, scallions, herbs, and garlic.
Add the beaten egg, almond flour, remaining salt, and pepper. Mix well until combined.
3. Form and Bake
Take about 2 tablespoons of the mixture and shape into small patties.
Place them on the prepared sheet and brush the tops with olive oil.
Bake for 15 minutes, flip carefully, then bake another 10–15 minutes until golden and crisp.
4. Make the Yogurt Sauce
In a small bowl, mix Greek yogurt, lemon juice, dill, and optional garlic.
Season with salt and pepper. Stir until creamy and smooth.
5. Serve and Enjoy
Let the fritters cool slightly before serving.
Serve warm with a spoonful of the lemon-dill yogurt sauce.
Frequently Asked Questions
Can I make these in an air fryer?
Yes! Place fritters in a single layer and cook at 190°C (375°F) for 10–12 minutes, flipping halfway through.
How do I store leftovers?
Keep fritters in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy. The dip lasts up to 5 days.
Can I make them vegan?
Absolutely. Replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water) and use vegan cheese or skip it. For the dip, use a plant-based yogurt.
Conclusion
And there you have it a simple, healthy, and delicious way to enjoy summer zucchini! These baked fritters are proof that gluten-free finger foods can be full of flavor and texture.
Crispy on the outside, tender inside, and paired with a refreshing yogurt sauce every bite is pure perfection.
Serve them at parties, enjoy them for lunch, or prep them for snacks during the week this zucchini fritters recipe will become a favorite in no time.
If you try it, leave a comment or rating below. We’d love to hear how it turned out!
Baked Zucchini Fritters with Yogurt Dip
Equipment
- box grater
- mixing bowls
- Baking Sheet
- parchment paper or nonstick spray
- spoon or scoop
- Oven
- cheesecloth or clean towel
Ingredients
- 2 medium zucchinis, grated
- 1 tsp salt
- 1 medium onion, finely chopped
- 2 eggs
- 1/2 cup crumbled feta cheese
- 1/3 cup breadcrumbs
- 1/4 cup all-purpose flour
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp olive oil (for greasing)
- 1/2 cup Greek yogurt (for dip)
- 1 clove garlic, minced (for dip)
- 1 tbsp lemon juice (for dip)
- to taste salt and pepper (for dip)
Instructions
- Grate the zucchini and mix with salt. Let sit for 10 minutes, then squeeze out all excess moisture using a clean kitchen towel or cheesecloth.
- In a large bowl, combine the zucchini with chopped onion, eggs, feta, breadcrumbs, flour, black pepper, garlic powder, and paprika. Mix well.
- Preheat the oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
- Scoop the mixture onto the baking sheet to form 8 fritters. Flatten slightly with the back of a spoon.
- Bake for 25 minutes, flipping halfway, until golden brown and crisp on the outside.
- Meanwhile, mix Greek yogurt with garlic, lemon juice, salt, and pepper to make the dip. Adjust seasoning to taste.
- Serve fritters warm with the yogurt dip on the side.