Baked Greek Zucchini and Quinoa Fritters

Baked Greek Zucchini and Quinoa Fritters is a healthy recipe filled with zucchini, spinach, quinoa and feta cheese. Perfect as a vegetarian main course or side dish.

I serve these baked fritters with a squeeze of lemon, salad and lemon tzatziki.

Some other great recipes to try are Roasted Greek Potatoes with Lemon Tzatziki and for the summer, Grilled Potato Salad.

Ingredients

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Quinoa, any color works.
• Zucchini, shredded
• Frozen spinnach, defrosted
• Shallot, finely chopped
• Garlic, finely chopped
• Eggs
• Dried oregano, fresh dill, chopped and salt and pepper
• Feta cheese, crumbled
• Olive oil

Lemon Tzatziki 

• Greek yoghurt
• Cucumber, grated
• Lemon, juiced
• Garlic
• Fresh dill, chopped
• salt and pepper

See recipe card for quantities.

Instructions

For the full written instructions see the recipe card at the bottom.

Lemon Tzatziki 

Squeeze the grated cucumber in your hands to remove as much liquid as possible. Add to a small bowl with the other ingredients in a bowl and mix well. Cover the bowl with plastic wrap and let the tzatziki rest in the fridge while you prepare the fritters.

Fritters

Pre heat your oven and line a baking sheet with parchment paper.Put the grated zucchini in a colander add a little salt and mix. Let the zucchini sit then add the spinach. Squeeze as much water as you can out of the veggies. 

In a mixing bowl, add all the ingredients except for the feta cheese and olive oil. Stir until well combined then gently mix in the feta cheese. You still want there to be visible lumps of feta in the mixture. 

Form abut 2 tablespoon the mixture into patties. Brush them with the olive oil and bake.

Serve with a green salad, tzatziki and a slice of lemon.

Additions and Variations

Some wonderful ingredients to add in are:

• Sun-dried tomatoes, finely chopped and if packed in oil, drained really well.
• Black olives, chopped
• More fresh herbs, like basil, parsley or oregano.

The Feta cheese can also be substituted with shredded hallomie or grated parmesan cheese.

How to serve these Baked Greek Zucchini and Quinoa Fritters

They taste amazing on their own as a vegetarian main, served with the tzatziki sauce. I love adding a with a squeeze of lemon and they tastes great with a side of green salad.

They also tastes great with these crispy Roasted Greek Potatoes or a side of freshly baked Mulitseed No-Knead Dutch Oven Bread.

Storage

For food safety, I don’t recommend leaving the Zucchini and quinoa fritters or lemon tzatziki out in room temperature for long. Cool down any leftovers fast and then place them in an airtight container or ziplock bag and then store them in the fridge.

Any leftovers will last for 3 to 5 days in the fridge. The fritters can also be frozen for about 4 months. The tzatziki sauce doesn’t freeze well so I don’t recommend it.

FAQ

Can I make Zucchini fritters in the air fryer?

Yes you can! Air fry at 350F for 10 min, then flip them over and cook for another 5-7 min. 

Can I make these Zucchini fritters Vegan?

Yes, you can! Replace the eggs with vegan egg replacer or with 2 flax eggs. Use a vegan cheese alternative and a soy yoghurt for the tzatziki sauce.

Top Tip

Make sure to drain as much liquid as possible from the frozen spinach and grated zucchini. Too much liquid will make these zucchini and quinoa fritters will become runny and hard to shape into patties.

More recipes to try:

I WOULD LOVE TO HEAR FROM YOU! 

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!