Baked Zucchini Carrot Fritters Recipe

Ingredients for Baked Zucchini Carrot Fritters

• 2 medium zucchini, grated
• 1/2 teaspoon salt
• 1 cup grated carrots
• Onion
• Garlic Cloves
• 2 tablespoons butter
• 2 large eggs
• Parmesan Cheese
• 1/2 cup all-purpose flour
• Dill
• Parsley
• Tarragon
• 1 tablespoon olive oil
• Cooking Spray

How to Make Baked Zucchini Carrot Fritters

1. Grate two medium zucchini and sprinkle with 1/2 teaspoon of salt. Let sit for 15 minutes to release excess moisture. Gently squeeze out any remaining liquid.
2. Preheat oven to 350°F (175°C).
3. Spray a 13x9-inch baking pan with cooking spray.
4. Melt 2 tablespoons of butter in a medium sauté pan over medium heat. Add 1 cup grated carrots, 1/2 cup chopped onion, and 2 cloves minced garlic. Sauté for 10 minutes, until softened. Remove from heat and set aside.
5. In a large bowl, combine the drained zucchini, sautéed carrot mixture, 1/2 cup grated Parmesan cheese, 1/2 cup all-purpose flour, 2 large eggs, 1 tablespoon chopped fresh herbs (such as parsley, dill, or chives), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
6. Spread the mixture evenly in the prepared baking pan.
7. Bake for 25 minutes.
8. Remove from the oven and brush the top with 1 tablespoon of olive oil.
9. Place under the broiler for 2-3 minutes, or until lightly browned. Watch carefully to prevent burning.
10. Let cool slightly before cutting into squares or using a cookie cutter to create rounds.
11. Serve warm with a dollop of extra butter or your favorite dipping sauce.