Whenever we wind up with a pile of zucchini, from the store or the garden, it’s time for zucchini bread and zucchini fritters. But instead of fussing with hot oil (which is even trickier with a toddler underfoot), try baking them the easy way in a muffin tin!
Zucchini Fritters Recipe
We’ve been getting extra zucchini lately and to ensure that we’re not living on zucchini-enhanced baked goods (even though we do love zucchini muffins!), I’ve been making savory baked zucchini fritters with them. This idea is really popular in the summer because it’s an easy way to use a lot of zucchini and they taste delicious—but I don’t love pan frying because I feel like things inevitably fall apart. And the idea of a pan of hot oil with toddlers in the house makes me nervous!
Baked Zucchini Fritters
To solve that problem, and to make this recipe idea easier to make while holding a little one, I came up with a method that uses a muffin tin. It’s so easy! You simply put the batter into the muffin tin, bake, and eat. The clean up is minimal and they are super healthy this way.
Italian Zucchini Fritters
We like these warm out of the oven with a little ketchup or salsa, though they are also good at room temperature. They are satisfying, yet light, so they make for a wonderful late summer meal. And since they are so easy to pick up and hold, and have a soft interior, they are a perfect toddler food. (The cheese doesn’t hurt either!)
Healthy Zucchini Fritters
Each zucchini fritter has some protein from the egg and cheese, calcium from the cheese, and a toddler-size serving of vegetables. They are a really fun way to change up how you prepare zucchini, especially when you have the giant baseball-bat sized ones to use up!Print
If you have a lot of zucchini, you can double the recipe to make a full muffin tin‘s worth!
- Spread the grated zucchini on a clean dish towel. Let sit while the oven preheats to 400 degrees F. Grease 6 cups of a muffin tin. Roll up zucchini and press to remove all excess moisture.
- Place the zucchini in a medium bowl the rest of the ingredients. Stir to combine. Fill prepared muffin cups about half full, packing each one tightly. Bake for 20-22 minutes or until the edges and tops are lightly golden brown. Let cool for 2 minutes and remove from cups. Serve warm with ketchup or salsa for dipping, if desired.
Use shredded Gouda or mozzarella cheese instead of the cheddar.
Add a pinch of cayenne pepper for a hint of spice.
Add snipped parsley and 2 tablespoons grated Parmesan for Italian flavor.