Italy / Appetizers

Baked zucchini fritters

Name: Baked zucchini fritters
Prep time: 20 min
Cook time: 25 min
Yield: 4 portions
Cuisine: Italy
Ingredients: 400 g courgette, grated; 0.5 tsp salt; 1 egg; 60 g plain flour; 40 g Parmesan, grated; 1 tbsp olive oil

Courgette and Parmesan bites baked until golden.

Prep20 min

Cook25 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 200°C and line a baking tray. Toss courgette with salt and leave 10 minutes.
Squeeze the courgette firmly in a clean towel to remove excess water.
Mix with egg, flour and Parmesan. Form eight small flattened mounds on the tray and brush lightly with oil.
Bake 20–25 minutes, turning halfway, until golden and fully set; egg mixture should reach 71°C / 160°F.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Egg, wheat, milk. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 163 kcal
Protein: 8.1 g
Carbs: 15.0 g
Fat: 8.0 g
Fibre: 1.4 g
Total sugar: 2.7 g
Sodium: 474 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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