*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These were very tasty and so simple to use up all the garden zucchini! I made them a second time and added a cup of shredded cheddar and they were over the top delicious. I also found that they worked best if I flattened them with the backside of the spoon once they are in the pan.
These were a hit in my household. I only used one large Zucchini and I substituted gluten free flour and italian bread crumbs for my flour mix.
I added tumeric and a no salt seasoning as well for flavor. This recipe is so versatile and it is good to tweak to your own desire.
I love parmesan on or in just about anything savory. I used a zucchini about a foot long and that was about right . They have a lot of moisture so you don't have a whole lot once you drain it. These were delicious and made great appetizers. I'll make these again.
Mom, Dad, and two teen girls all loved this recipe. It's pretty flavorless as it is so don't be afraid to add new flavors to fit the meal you're serving. First time we made it, we served it with sour cream as the recipe was written and the combination is delicious! This is a keeper!
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