Crispy on the outside, creamy and herbaceous on the inside—these Baked Zucchini Feta Patties are a flavor-packed, healthy dish that offers a delicious way to use up fresh zucchini. With the salty bite of feta, the richness of Parmesan, the boldness of garlic and paprika, and the freshness of parsley, these patties are bursting with Mediterranean charm. They are perfect for vegetarians, ideal for lunch or dinner, and versatile enough to be served as a side dish, main course, or appetizer. Best of all, they’re oven-baked, making them a healthier alternative to fried fritters without compromising on texture or taste.
Cooking Time
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Preparation Time: 20 minutes
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Baking Time: 20–25 minutes
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Total Time: 45 minutes
Ingredients
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2 medium zucchini
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1 tsp salt
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50 g Parmesan cheese, grated
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2 cloves garlic, minced
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1 bunch fresh parsley, finely chopped
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200 g feta cheese, crumbled
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1 large egg
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½ tsp ground black pepper
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1 tsp paprika
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½ cup (≈ 50 g) breadcrumbs
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Olive oil, for brushing or drizzling
Step-by-Step Cooking Directions
Step 1: Prepare the Zucchini
Wash and grate the zucchini using a coarse grater. Place the grated zucchini in a bowl and sprinkle with 1 teaspoon of salt. Toss to combine and let it sit for 10–15 minutes. This step helps draw out excess moisture.
Step 2: Squeeze Out Moisture
After the zucchini has rested, place it in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. The drier the zucchini, the better the patties will hold together and crisp in the oven.
Step 3: Mix the Ingredients
In a large mixing bowl, combine the drained zucchini, crumbled feta, grated Parmesan, minced garlic, chopped parsley, beaten egg, black pepper, paprika, and breadcrumbs. Mix until everything is well incorporated and a firm mixture forms.
Step 4: Shape the Patties
Using your hands, shape the mixture into small round patties (about the size of your palm). Place them on a parchment-lined or greased baking sheet.
Step 5: Brush with Olive Oil
Lightly brush or drizzle the tops of the patties with olive oil. This helps them develop a golden, crispy finish in the oven.
Step 6: Bake
Preheat your oven to 180 °C (350 °F). Bake the patties for 20–25 minutes, flipping them halfway through baking to ensure even browning. The patties should be golden and firm on the outside.
Step 7: Serve
Allow to cool slightly before serving. Serve warm with a dip or as part of a larger meal.
Nutritional Information (Per patty, based on 10 patties)
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Calories: ~120 kcal
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Protein: ~6g
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Fat: ~8g
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Carbohydrates: ~6g
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Fiber: ~1g
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Sugars: ~1g
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Sodium: ~350mg
The Origins and Popularity of the Recipe
This recipe is inspired by Mediterranean and Middle Eastern cuisines, where zucchini and feta are common staples in dishes like fritters, pies, and vegetable bakes. Variations of zucchini fritters have long been part of Greek (kolokithokeftedes), Turkish, and Lebanese cooking. The modern trend toward oven-baked and healthier versions of fried favorites has brought renewed popularity to dishes like these. Social media and healthy food blogs have made this dish a go-to for anyone wanting to enjoy bold flavors without added oil or flour.
Reasons Why You’ll Love the Recipe
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Naturally vegetarian and rich in flavor
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Great way to use up summer zucchini
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Easy to prepare with simple, everyday ingredients
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Oven-baked—no need to stand over a hot frying pan
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Crispy exterior with a tender, cheesy center
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Perfect for lunch, dinner, or snacking
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Easily adaptable to gluten-free diets
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Pairs well with many side dishes and dips
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Kid-friendly and a great way to sneak in veggies
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Excellent for meal prep and reheats well
Health Benefits
These zucchini patties are more than just tasty—they’re nutritious, too:
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Zucchini is low in calories but rich in fiber, vitamin C, and potassium
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Feta cheese offers calcium and protein while being lower in fat than many other cheeses
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Parmesan adds flavor in small quantities with added calcium
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Parsley and garlic bring antioxidants and anti-inflammatory benefits
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Breadcrumbs and eggs help with structure, adding fiber and protein
Plus, baking instead of frying reduces the fat content and keeps the patties lighter.
Serving Suggestions
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Serve with Greek yogurt or tzatziki for a cool contrast
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Pair with a fresh salad of tomatoes, cucumbers, and olives
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Add to a sandwich or wrap for a Mediterranean-style lunch
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Plate alongside quinoa, bulgur, or couscous for a balanced meal
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Serve as an appetizer with dipping sauces like garlic aioli or tahini
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Enjoy on their own with a squeeze of lemon juice and extra herbs
Common Mistakes to Avoid
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Not draining the zucchini enough: Moisture is the enemy of crispy patties. Always squeeze thoroughly.
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Using too much feta: It’s salty and rich—use the recommended amount to avoid overpowering the dish.
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Skipping the egg: The egg binds the mixture and helps it hold shape.
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Forgetting to flip: Flip halfway through baking for even browning.
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Overmixing: Stir just enough to combine ingredients; overmixing can make patties tough.
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Using very fine breadcrumbs: Medium or coarse breadcrumbs add better texture.
Pairing Recommendations
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Drinks: Serve with a glass of crisp white wine, sparkling water with lemon, or iced herbal tea
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Soups: Pair with a bowl of tomato basil soup or cold cucumber soup
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Grains: Combine with tabbouleh, farro salad, or rice pilaf
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Salads: Serve with a chickpea salad or arugula with lemon vinaigrette
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Dips: Complement with hummus, baba ganoush, or spicy harissa yogurt
Cooking Tips
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Add a pinch of lemon zest to brighten the flavor
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Chill the mixture for 15 minutes before shaping for easier handling
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Use an ice cream scoop for uniform patties
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For gluten-free patties, use gluten-free breadcrumbs or crushed rice cakes
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Sprinkle sesame seeds on top before baking for extra crunch
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Line the baking sheet with parchment for easy cleanup
Similar Recipes to Try
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Greek Kolokithokeftedes (Fried Zucchini Fritters)
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Sweet Potato and Feta Cakes
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Spinach and Ricotta Patties
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Lentil and Carrot Patties
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Crispy Cauliflower Bites
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Chickpea and Zucchini Burgers
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Baked Eggplant Parmesan Rounds
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Mushroom and Oat Patties
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Quinoa and Herb Fritters
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Carrot and Halloumi Bakes
Variations to Try
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Vegan: Replace egg with flax egg (1 tbsp flaxseed + 3 tbsp water) and use vegan feta
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Spicy: Add chili flakes or chopped jalapeños
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Cheesy: Add shredded mozzarella or cheddar for meltier texture
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Low-carb: Replace breadcrumbs with almond flour or crushed pork rinds
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Middle Eastern twist: Add cumin and coriander instead of paprika
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Italian style: Add basil and oregano with a side of marinara
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Mini version: Make bite-size patties for party appetizers
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Stuffed: Hide a cube of feta or mozzarella inside each patty for a gooey center
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Zesty: Add lemon juice and zest for a refreshing lift
Ingredient Spotlight: Zucchini
Zucchini is one of the most versatile and nutrient-rich vegetables available. Low in calories and high in hydration, it also contains significant amounts of vitamin C, potassium, and antioxidants. Zucchini’s mild flavor makes it a perfect base for many dishes—it takes on the taste of herbs, spices, and cheeses beautifully. Grated zucchini is especially popular in savory baking and fritters for its ability to add moisture, structure, and nutrition without overpowering the flavor.
Conclusion Paragraph
These Baked Zucchini Feta Patties offer everything you could want in a healthy, easy-to-make dish: flavor, texture, nutrition, and versatility. Whether you’re looking for a light lunch, a vegetarian main, or an elegant appetizer, this recipe delivers in all categories. Packed with Mediterranean flavor and baked to crispy perfection, these patties will become a staple in your kitchen. Once you try them, you’ll want to make them again and again—and so will everyone you share them with.
10 Comprehensive Frequently Asked Questions
1. Can I make these patties ahead of time?
Yes, you can prep the mixture and refrigerate for up to 24 hours before baking. You can also bake and reheat them later.
2. Can I freeze them?
Absolutely. Let them cool, then freeze on a tray. Once solid, transfer to freezer bags. Reheat in the oven or air fryer.
3. Can I fry these instead of baking?
Yes. Heat a bit of olive oil in a skillet and fry over medium heat for 3–4 minutes per side until golden and crisp.
4. How do I make this gluten-free?
Use gluten-free breadcrumbs or substitute with almond flour, oat flour, or ground flaxseed.
5. Can I use dried parsley instead of fresh?
Fresh parsley gives better flavor and color, but you can use 1 tbsp dried parsley in a pinch.
6. What can I use instead of feta?
Try goat cheese, ricotta salata, or even firm tofu for a vegan alternative.
7. Why did my patties fall apart?
They may have had too much moisture. Make sure to squeeze the zucchini well and don’t skip the egg and breadcrumbs.
8. Can I use other herbs?
Yes! Mint, dill, or basil work wonderfully. Feel free to mix or swap to suit your taste.
9. Are these good for kids?
Definitely. They’re mild, cheesy, and easy to eat. Skip the paprika if your child doesn’t like spice.
10. What dips go best with these patties?
Tzatziki, garlic yogurt sauce, tahini, or even marinara are perfect pairings.