These Crispy Baked Zucchini Patties make a healthy, gluten-free, make-ahead meal. They're incredibly flavourful and they're baked, not fried! Get the instructions for how to drain zucchini to get the crispiest fritters. This is an easy recipe you can make ahead and freeze for busy days.
Zucchini patties or zucchini fritters, whatever you like to call them, these zucchini patties with parmesan are delicious year round! While we think of zucchini season as being in the late summer, zucchini is available throughout the year.
It's always a good time to use them in these patties, or in this Cheesy Crustless Zucchini Quiche or Paleo Zucchini Carrot Quiche. Zucchini gives moisture and texture to these scrumptious Gluten-free Double Chocolate Zucchini Muffins, too!
I'm probably one of the most inconsistent meal planners on the face of the earth. I seem to go in spurts. Some weeks I'll get busy and make freezer meals galore. Other times, six o'clock rolls around and I haven't given a thought to what to make for dinner.
On those nights, the big question is What can I have for dinner in a hurry that takes no effort? Answer: Crispy Baked Zucchini Patties.
These gluten-free Baked Zucchini Patties have become almost a staple in our house lately. I have used this recipe for more years than I can count.
These patties freeze well, so we always seem to have some in the freezer, ready for a quick meal. Zucchini fritters are always popular and I get requests for the recipe, so I'm sharing it here with you today.
These zucchini fritters are crisp on the outside, soft on the inside and have a shocking amount of flavour, considering how few ingredients this recipe requires. You'd normally get this crispness from a fritter fried in hot oil. There is a secret to this crispy texture, however.
The trick? Get the moisture out the zucchini. Here's the method I use to guarantee great results.
How to drain grated zucchini
Two medium green zucchini (about 10 inches long and 2 1/2 inches in diameter) will yield about 2 cups of drained zucchini. You read that correctly: only 2 cups.
- Grate zucchini, either by hand or in a food processor.
- Place it in a colander over a bowl (or in the sink).
- Toss with a tablespoon of salt. The salt will help the zucchini release its moisture.
- Place another slightly smaller bowl on top of the zucchini in the colander and weigh this bowl down with something heavy (canned goods or a jar of pickles, etc. work well). Let sit for 20 - 30 minutes.
- Press down on the smaller bowl to help squeeze the water out. I also find squeezing it in my hands or in a clean dish towel or cheesecloth works, too.
You'll be surprised at how much liquid drains off! It's important to remove as much moisture as you can, otherwise the zucchini fritters may be soggy when cooked.
Whisk eggs, then combine with mayonnaise, mustard, and chili flakes. Stir in remaining ingredients, then form into patties about 1/3 cup each. I use a 1/3 cup measure, turn it out on to a parchment-paper lined baking sheet, then flatten slightly with my fingers.
At this point, you can freeze them, or bake them in a 400°F. oven. See complete instructions in the recipe card below.
Four tips to make sure Baked Zucchini Patties are crispy!
- remove as much moisture out of the zucchini as you can.
- use Panko crumbs instead of bread crumbs
- space the patties apart on a baking sheet so they don't cook in their own steam
- bake in a hot oven (400°F.)
These Smoked Salmon Zucchini Cakes are a great make-ahead appetizer to have on hand in the freezer for unexpected happy hour company. Zucchini is great to stuff with your favourite low-carb fillings, too. You might also like these Greek Chicken Stuffed Zucchini Boats, full of your favourite Mediterranean flavours!
Can you freeze baked zucchini patties?
Yes! I've frozen them both before and after baking. For unbaked, thaw, and follow recipe instructions. For baked, heat in a 350° oven for 15-20 minutes or until heated through.
Crispy Baked Zucchini Patties with Lemon Tahini Dip
- 2 cups shredded zucchini, *measured after being very-well drained
- 1/4 cup red onion, finely chopped
- 2 eggs
- 1 cup Panko crumbs, (gluten-free, if necessary) or more*
- 1 tbsp low-fat mayonnaise, or Vegenaise
- 1 tbsp Dijon mustard
- 1/2 cup Parmesan cheese, finely grated
- 1 tsp dried chili flakes
- sea salt and black pepper to taste
Lemon Tahini Dip
- 1/4 cup sesame tahini
- 1 lemon, zest and juice of
- 1 clove garlic minced
- 2 tbsp warm water
- 2 tbsp olive oil, extra virgin
- 1 tsp sea salt
Lemon Tahini Dip
- Put all ingredients in a mini food processor or blender and blend until smooth and creamy.
Crispy Baked Zucchini Patties
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- Grate and thoroughly drain zucchini by placing it in a colander, sprinkling with salt, weighing it down with a heavy bowl and letting it sit for 20 - 30 minutes. Squeeze out moisture before adding to a large mixing bowl.
- Combine all remaining ingredients with grated, drained and squeezed zucchini.
- Form into patties about 1/3 cup each. Space at least one inch apart on parchment-paper lined baking sheets. Bake for 15 minutes on one side, then flip and bake for 12-15 minutes on the other side. Serve with Lemon Tahini Dip if desired.
More gluten-free zucchini recipe ideas!
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