Baked Chicken and Zucchini Fritters
These Baked Chicken and Zucchini Fritters are a healthy, easy-to-make meal that’s perfect for lunch or dinner. Packed with protein and veggies, they’re baked instead of fried, making them lighter without sacrificing any flavor. Juicy ground chicken, shredded zucchini, bell pepper, and aromatic spices come together in a delicious fritter with a golden, crispy edge.
Whether you’re meal prepping for the week or need a quick family dinner idea, these fritters come together fast and taste amazing with a side of Greek yogurt or a fresh salad
Why You’ll Love These Baked Chicken and Zucchini Fritters
- Healthy and Oven-Baked – No need for frying! These fritters are baked until golden brown, so they’re lighter yet satisfying.
- Easy to Make – With just a few basic ingredients and minimal prep, they’re ideal for busy days.
- Packed with Flavor – A mix of fresh zucchini, colorful bell pepper, garlic, and spices brings tons of taste in every bite.
- Kid-Friendly – A great way to sneak in vegetables, even picky eaters will love them.
Ingredients for a Baked Chicken and Zucchini Fritters
- Ground chicken
- Zucchini
- Egg
- Bell pepper
- Onion
- Garlic
- Breadcrumbs
- Spices like paprika or chicken seasoning
- Salt and pepper
- fresh parsley
How to Make the Fritters
1. Prepare the zucchini:
Grate the zucchini on the large holes of a box grater. Sprinkle it with a little salt and let it sit for 5–10 minutes to release moisture. Then squeeze out the excess liquid using your hands or a clean kitchen towel.
2. Chop the vegetables:
Finely dice the bell pepper, parsley and onion. If preferred, grate the onion for a smoother texture. Mince or grate the garlic.
3. Combine the ingredients:
In a large bowl, add the ground chicken, drained zucchini, chopped pepper and onion, parsley, garlic, egg, breadcrumbs, and your favorite spices (such as paprika or chicken seasoning). Mix well until fully combined.
4. Shape the fritters:
With wet hands, form the mixture into small oval-shaped cutlets or patties. Place them on a baking sheet lined with parchment paper.
5. Bake until golden:
Bake in a preheated oven at 400°F (200°C) for about 25 minutes. Flip halfway through to ensure both sides are golden brown and evenly cooked.
Serving Ideas
Serve these baked chicken fritters warm, topped with fresh herbs like parsley or dill. They’re great on their own, but even better with a side of Greek yogurt or a simple garlic yogurt sauce.
For a complete meal, pair them with roasted vegetables—like cauliflower tossed with paprika, garlic, olive oil, and a pinch of salt. You can even roast the veggies on a separate tray at the same time as the fritters for easy prep and cleanup.
For a refreshing side, you can also pair these fritters with my easy and colorful Mediterranean-Style Salad (Shopski Style).
Tips and Substitutions
- Drain zucchini well: This is key for achieving the right texture. If your mixture feels too wet, add a little more breadcrumbs until it’s easy to shape.
- Breadcrumb options: Regular, panko, or even oat flour can be used depending on what you have. Just make sure it helps bind the mixture.
- Spice it your way: Paprika, Italian seasoning, garlic powder, or even a pinch of chili flakes can be used to suit your taste.
- Bake with veggies on the side: For a quick sheet pan meal, roast cauliflower, broccoli, or carrots alongside the fritters. Season with olive oil, paprika, and garlic for a perfect pairing.
Storing and Reheating
These fritters keep well in the fridge for up to 3 days. Reheat in the oven or a skillet to keep them crisp. They also freeze well—just cool completely, freeze in a single layer, and reheat in the oven when needed.
Baked Chicken and Zucchini Fritters FAQ
Can I use ground turkey instead of chicken?
Yes! Ground turkey works well as a substitute for ground chicken.
Can I make these fritters gluten-free?
Absolutely. Just swap regular breadcrumbs with gluten-free ones.
What’s the best dip to serve with them?
Greek yogurt mixed with a little garlic, lemon juice, and herbs makes a perfect, refreshing dip.
Baked Chicken and Zucchini Fritters
Ingredients
- For the fritters:
- 1 chicken breast or ~300g ground chicken
- 1 medium zucchini ~250g
- 1 small bell pepper or half of a large one, finely chopped
- 1 small onion finely chopped or grated
- 1 clove garlic minced
- 1 egg
- 3 –4 tablespoons breadcrumbs
- ½ to 1 teaspoon salt adjust to taste
- A pinch of paprika or chicken seasoning optional
- Fresh parsley chopped (optional)
- For serving optional:
- Greek yogurt
- Roasted cauliflower with paprika garlic, salt, and olive oil
- Lemon slices
- Fresh parsley
Instructions
- Grate the zucchini on a coarse grater, sprinkle with a little salt, and let sit for 5–10 minutes. Then squeeze out the excess moisture using your hands or a clean kitchen towel.
- Finely chop the bell pepper and onion. You can also grate the onion if preferred for a softer texture.
- In a large bowl, combine the ground chicken, squeezed zucchini, chopped pepper and onion, minced garlic, egg, breadcrumbs, salt, and spices. Mix thoroughly until well combined.
- With wet hands, form oval or round patties. Place them on a baking tray lined with parchment paper.
- Bake in a preheated oven at 200°C (390°F) for about 25 minutes, flipping halfway through, until golden and fully cooked.
- Serve warm with Greek yogurt, fresh parsley, and a side of roasted cauliflower, if desired.
