Baked Chicken and Zucchini Fritters
These healthy baked chicken and zucchini fritters are full of flavor, protein, and veggies. Made with simple ingredients and cooked in the oven until golden, they’re perfect for a wholesome lunch or dinner. Serve with Greek yogurt and a side of roasted cauliflower for a complete meal.
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.
Notes
You can substitute ground turkey for chicken.
Add a little grated cheese to the mixture for extra richness.
Roasting cauliflower in the same oven tray saves time and creates a complete meal.
Adjust seasoning based on the saltiness of your breadcrumbs or personal taste.