Zucchini Oven Fritters

And it is once again time for the Secret Recipe Club reveal. I have to confess this is one of my favorite monthly appointments. It is so much fun tteh

This time I was assigned to Lisa’s blog Cook Lisa Cook. Lisa has some great recipes, and a lot of gluten, diary and egg free recipes because Lisa’s daughter is allergic to all of those things.

When I started to scour her blog for the right recipe, I had a limited pantry of ingredients at my disposal as I was about to leave for my trip home, so I was forced to discard some great recipes such as these Dan Dan noodles or these amazing meatballs, but I will get back to it! In the end I settled on preparing something with Zucchini and choose these zucchini fritters.

Lisa has two versions of the fritters, one egg, gluten and diary free and one regular. I went for a mix of the two, which is gluten and egg free but contains cheese. More than with substitutions, I have worked with omissions. It worked out great! Particularly since I barely had anything in the fridge!

These fritters will make a great side, snack or even main dish and will make even veggie haters gulp down a few.

#SRC: Zucchini Oven Fritters


  • 3 zucchini
  • 3-4 slices pancetta or bacon
  • 3 oz. melting cheese (mozarella or cheddar)
  • Salt and pepper (if needed)


  1. Grate the zucchini and place ina fine mesh colander. Put a weight on it and try to squeeze out as much water as possible.
  2. Grill or cook the pancetta or bacon until crispy. Pat dry and crumble.
  3. In a bowl grate the cheese, add the squeezed zucchini and the bacon. Mix well, taste and add salt and/or pepper if needed. In my case the pancetta and cheese were salty enough that no extra salt was needed.
  4. Form thin patties and place on a cookie sheet covered with parchment paper. Bake in a 400F oven until golden brown and flip. cook until the second side is also golden brown.
  5. Eat hot or cold as you prefer. Adding an egg on top will make this a complete meal.

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