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Baked Zucchini Fritters

These. Are. Awesome.


What do you do when you want something crunchy and flavorful like a chip but more nutritious? You make baked zucchini fritters. Zucchini with Italian panko, breadcrumbs, and grated Parmesan cheese baked in the oven until they're crispy and crunchy? Sign me up. Also, did I mention these guys are packed with vitamin C and fiber?

These are dietitian, kid, and man-cave approved. I'm pretty sure my cat tried to eat one too, but that's a different story.

Try serving these instead of chips or fries with burgers and sandwiches, or put them out as an appetizer when you have friends and family over for a game; you won't be disappointed!

Baked Zucchini Fritters

Serves 4


4 large zucchini; sliced into 1/4" thick circles

4 large egg whites

1/2 cup Italian seasoned panko bread crumbs

1/2 cup Italian seasoned whole wheat bread crumbs

4 tbsp grated Parmesan cheese

2 tsp garlic powder

1 tsp black pepper

1 cup marina sauce

Non-stick cooking spray


Preheat oven to 425 ° F

Place egg whites in a large bowl or container.

Combine panko and regular bread crumbs, Parmesan cheese, garlic powder and black pepper in a separate bowl and mix thoroughly.

Dip zucchini slices into egg white mixture, then bread crumb mixture and place on an oven-safe wire rack under a baking sheet. Don't let the pieces overlap.

Lightly coat top of zucchini slices with non-stick spray (I used an avocado oil spray) and place in oven for 20 minutes or until golden brown. Serve immediately with marina sauce on the side.

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