Ingredients
Scale
- 2 medium zucchinis, shredded
- 1 cup breadcrumbs (preferably panko)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 cloves garlic, minced
- 1/4 cup chopped fresh herbs (parsley or dill)
- Salt and pepper to taste
Instructions
- Shred the zucchinis, sprinkle with salt, and let sit for 15-20 minutes to draw out moisture. Squeeze out excess liquid.
- In a large bowl, mix the squeezed zucchini with breadcrumbs, Parmesan cheese, eggs, garlic, herbs, salt, and pepper until well combined.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Scoop approximately 2 tablespoons of mixture onto the baking sheet, flattening each to form patties.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Notes
- Use panko breadcrumbs for extra crispiness.
- Squeeze out as much moisture from zucchinis as possible.
- Avoid overcrowding the baking sheet to ensure even cooking.
- Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 fritters
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg