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  • Ginger Basil Baked Zucchini Fritters
  • Author avatar
    Kristen Bocanegra
  • Good Food Recipes
Ginger Basil Baked Zucchini Fritters

Light but filling. Healthy, yet sinfully tasty. Whether they're served hot or cold, momme meals Ginger Basil Baked Zucchini Fritters incorporate some of the best flavors the bountiful summer season has to offer.

Ginger Basil Baked Zucchini Fritters

Safe for outdoor events and loaded with vitamins and minerals essential while pregnant or nursing (see below), these bites are just…delicious!

Make them for a fabulous vegetarian dinner, placing leftovers in the freezer for a quick meal later, or pull a few together in the morning to serve as a side for a delicious outdoor BBQ.


 Ginger Basil Baked Zucchini Fritters
Recipe Facts

12 small fritters (2 meals or 6 appetizer servings)

Prep Time
20 min

Cook Time
25 min

Total Time
45 min

Nutritional Benefits
  • B6 (Pyridoxine)
  • Fiber
  • Folate
  • Manganese

  • Potassium
  • Vitamin C
  • Vitamin K

Dietary Info



4 cups finely shredded zucchini (5-6 medium zucchini)
2 tbsp chopped basil leaves (15-20 leaves)
2 tsp olive oil (or coconut oil)
¼ tsp fresh grated ginger

Healthy Add Ins: Boost the nutritional content with added protein and some healthy omega 3’s by including one egg yolk and 2 tablespoons of finely ground flax seeds to each batch of shredded zucchini. These add-ins are especially great to help support the milk supply of breastfeeding moms. Yeah!!!

2 avocados
1/8 tsp sea salt
¼ lemon, freshly squeezed
2 tbsp chopped fresh cilantro
1 medium clove garlic, minced

Preheat oven to 400 degrees.

Wash and trim ends of your zucchini.

Using a hand grater or Cuisinart, shred the zucchini using the finest setting.

Ginger Basil Baked Zucchini Fritters

Drape a thin napkin or dish towel over a large bowl and place the shredded zucchini in the towel. Gather up the edges of the napkin/towel and begin to twist from the top down, squeezing out the liquid from the zucchini.

Ginger Basil Baked Zucchini Fritters

Remove the zucchini from the towel and place in a separate bowl with the freshly minced ginger, salt, basil and olive oil. Using your hands, mix together the ingredients to ensure the shredded zucchini is thoroughly coated.

Line a baking sheet with parchment paper. Drizzle with a bit of olive oil and spread with fingers.

Place 1/8 cup of the zucchini mix in the palm of your hand (1/4 cup for larger patties) and form it into a patty. Using your hands or a paper towel, press out any excess water from the patty before placing it on the baking sheet. Repeat the process with the remaining shredded zucchini.

Sprinkle the patties with pinch of sea salt and place in the oven for 15 minutes. Flip patties and return to the oven for an additional 10 minutes.

Ginger Basil Baked Zucchini Fritters

While the fritters are baking, make the guacamole.

Pit, dice and remove the skin from avocado, and place in bowl.

Add chopped cilantro, minced garlic, lemon juice and sea salt.

Using a mortar and pestle or fork (which works just as well), mash the avocado until some chunks remain or you have reached a desired consistency.

Ginger Basil Baked Zucchini Fritters

Place the cooked zucchini fritters on individual dishes or on a platter and serve with guacamole on the side. For appetizer style, place a fritter in your hand, top it with guacamole, fold it like a taco and enjoy!!!


  • Author avatar
    Kristen Bocanegra
  • Good Food Recipes

Comments on this post ( 3 )

  • Aug 25, 2014

    Can I put a whole egg (not just yolk) in the zucchini patty? I don’t like frying just whites to eat or wasting any food.

    — Katrina

  • Aug 21, 2014

    Absolutely Erin! The egg yolk and flax seed are just “healthy add ins,” perfect if you wanted to boost the nutritional content but they are completely optional. Happy baking!

    — kristen

  • Aug 20, 2014

    Will these stay together without the flax or egg yolk though?

    — Erin

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