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Zucchini and feta fritters on a white plate with lemon wedge
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5 from 16 votes

OVEN BAKED ZUCCHINI AND FETA FRITTERS

Oven Baked Zucchini And Feta Fritters - so light, simple to make and very addictive
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: American
Servings: 16

Ingredients

FOR THE ZUCCHINI CAKES:

  • 2 medium zucchini , trimmed, peeled and grated
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 garlic clove , pressed
  • 1 tbsp olive oil
  • 1 tsp baking powder
  • 2 tbsp chopped dill (fresh or frozen)
  • 2 large eggs
  • 1 cup crumbled feta cheese
  • 3/4 cup breadcrumbs (I used Panko)

FOR THE YOGURT SAUCE:

  • 1 cup Greek yogurt
  • 1/2 small garlic clove , pressed
  • salt to taste
  • 1-2 tsp chopped dill

Instructions

FOR THE ZUCCHINI CAKES:

  • Place grated zucchini in a mesh strainer over a bowl. Sprinkle with salt, stir to evenly distribute it. Let the zucchini sit like that or 20 minutes, so they can release liquid.
  • After 20 minutes squeeze out as much liquid out of the zucchini as you can.
  • Preheat oven to 350 F. Line a baking sheet with parchment paper or Silpat.
  • In a bowl combine drained zucchini, black pepper, garlic, olive oil, baking powder, dill, eggs, feta cheese and breadcrumbs.
  • Shape about 2 tbsp patties and place them on the baking sheet, leaving some space in between.
  • Bake at 350 F until golden - for 20-30 minutes.

FOR THE SAUCE:

  • Combine all ingredients in a bowl and serve with zucchini cakes.

Video

Notes

You may need 2-4 tbsp more breadcrumbs, if the mixture appears runny. 

Nutrition

Calories: 72kcal | Carbohydrates: 5g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 301mg | Potassium: 136mg | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 4.5mg | Calcium: 90mg | Iron: 0.5mg