What Is Zucchini Fritters Italian Frittelle Di Zucchine?
I know this heading might make you think of fried patties. Let me clear that up right away. Oven roasted zucchini and squash is not a fritter. Frittelle di zucchine are pan cooked zucchini fritters, often made with grated zucchini. The recipe I am sharing here is a roasted summer vegetable side dish that uses sliced zucchini and yellow squash.
The word frittelle means fritters in Italian. Italian zucchini fritters are usually small spoonfuls of grated zucchini mixed with flour, herbs, and sometimes cheese, then cooked in a skillet.
That is a different texture from this dish, where zucchini and yellow squash are sliced, seasoned, and roasted until tender. Both are good ways to use summer squash, but this roasted version is the lighter, hands off route.
When the farmers market is full of shiny zucchini and yellow squash, I bring home a few for this exact sheet pan dish. Roasting at high heat gives the slices golden edges while the centers stay tender. It is one of the easiest ways to get a vegetable on the table without standing over a hot skillet.
When I first tried roasted zucchini, I did not expect much. I thought squash would turn watery. A hot oven and a single layer changed my mind. The outside browned and the centers stayed just tender enough. Now this recipe is my answer for busy weeknights when I need a vegetable fast.
This is a side dish I make when I want something light but not boring. It works next to grilled chicken, baked salmon, or a bowl of pasta. It also reheats well enough for lunch the next day.
Zucchini and yellow squash are the stars here. I love making this in summer when both are tender, affordable, and easy to find.
2 medium zucchini, sliced into 1/4 inch rounds
2 medium yellow squash, sliced into 1/4 inch rounds
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp dried Italian seasoning, or a mix of oregano and basil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese, optional for topping
Fresh parsley or basil for garnish
The Parmesan is optional, so the recipe can easily stay dairy free. I usually keep it on the table and let everyone add their own. If you do not eat dairy, skip the cheese or use nutritional yeast for a similar savory note.
Olive oil helps the edges brown and the seasonings stick. If you prefer a neutral oil, avocado oil works fine. You can also swap the dried Italian seasoning for a pinch of oregano and basil.
Try to choose zucchini and yellow squash that feel firm and heavy for their size. Soft spots and wrinkled skin are signs they are past their best. If yellow squash is not available, use more zucchini, and the other way around.
I keep this recipe flexible because summer squash amounts vary. The important part is an even slice. If your rounds are too thick, the outside can darken before the middle softens. If they are too thin, they can dry out. About 1/4 inch is the sweet spot.
How to make Zucchini Fritters
Even though the heading says fritters, this method is a roast, not a fry. No box grater or hot oil is needed. You will slice, season, and let the oven do the work.
Preheat the oven: Set the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Prepare the vegetables: Slice the zucchini and squash into even 1/4 inch rounds so they cook evenly. Place them in a large mixing bowl.
Season: Drizzle with olive oil, then sprinkle garlic powder, Italian seasoning, salt, and pepper. Toss gently until all slices are well coated.
Arrange on the pan: Spread the slices in a single layer on the baking sheet. Avoid overlapping so they roast, not steam.
Roast: Bake for 15 to 20 minutes, flipping halfway through, until tender and slightly golden around the edges.
Finish: Sprinkle Parmesan cheese over the hot veggies right after baking, if using. Garnish with fresh parsley or basil before serving.
I set a timer for the halfway mark. A quick flip makes a real difference in browning and keeps both sides from staying pale. Parchment paper also keeps cleanup simple. If you do not have parchment, a light brush of oil on the baking sheet works.
You can find the full oven roasted zucchini and squash recipe at Wasian Cookery if you want another look at the method.
Tips & Tricks
A few small habits keep the texture tender but not watery.
Slice evenly: Rounds that are the same thickness cook at the same rate.
Use high heat: 425°F helps the edges brown before the centers turn mushy.
Do not overcrowd the pan: A single layer lets steam escape.
Coat with enough oil: Olive oil helps browning and carries the seasonings.
Flip halfway: This gives both sides time to develop color.
Season again if needed: A tiny pinch of salt after roasting can sharpen the flavor without drawing out water.
If you want crisp edges, give the squash plenty of room on the sheet pan. Crowding traps steam and makes the vegetables soft.
I sometimes use two sheet pans instead of piling everything onto one. It takes one extra minute to wash, but the texture is so much better.
For extra flavor, I sometimes add a small minced garlic clove, a pinch of red pepper flakes, or a little lemon zest before roasting. A drizzle of balsamic glaze after cooking gives a sweet tangy finish that pairs well with the Parmesan.
More Fritter Recipes
If you came here because the heading said fritters, I have you covered. There are nights when a crisp patty sounds better than roasted slices.
Zucchini corn fritters
Vegetable fritters
Chickpea fritters
These are a fun way to use grated zucchini or other vegetables. They usually need a hot skillet and a little oil, and they are perfect with a dollop of yogurt or a squeeze of lemon.
More Zucchini Recipes
Zucchini is one of those vegetables that can do almost anything. When I have extra, these are the recipes I reach for.
Zucchini slice
Spaghetti alla Nerano
Super green pasta
Each one uses zucchini in a different way, from baked slices to blended pasta sauce. They are useful when the garden or farmers market gives you more squash than you planned.
More Italian
Roasted zucchini and squash fits right into an Italian style dinner. These quick ideas round out the table.
Arugula salad
Italian dressing
Italian chopped salad
Crostini
I like to serve the roasted vegetables next to a simple arugula salad or a few crisp crostini. The fresh flavors balance the warm, savory squash.
FAQs
How do you keep zucchini from getting soggy when roasting?
To keep zucchini from getting soggy, roast it at a high oven temperature of 425°F. Arrange the slices in a single layer on a parchment-lined baking sheet without overlapping to prevent steaming. Flipping the slices halfway through cooking ensures even browning and crisp-tender results.
What is the best oven temperature for roasting zucchini and squash?
The best oven temperature for roasting zucchini and squash is 425°F (220°C). This high heat promotes the Maillard reaction, creating golden edges and caramelized flavor while cooking the vegetables through in about 15 to 20 minutes.
Should you peel zucchini before roasting?
No, you should not peel zucchini before roasting. The skin is tender, edible, and helps the slices hold their shape during cooking. It also adds color, texture, and nutrients, so simply wash the zucchini and slice it into ¼-inch rounds.
How do you make roasted zucchini and squash crispy?
To make roasted zucchini and squash crispy, use enough olive oil to coat the slices well, spread them in a single layer on the baking sheet, and roast at 425°F. Flip the slices halfway through and, if needed, add a few extra minutes of roasting time until the edges are golden and slightly charred.
What Is Zucchini Fritters Italian Frittelle Di Zucchine? I know this heading might make you think of fried patties.
Total Time:30 min
Yield:4 servings 1x
Ingredients
Scale
2 medium zucchini, sliced into ¼-inch rounds 2 medium yellow squash, sliced into ¼-inch rounds 2 tbsp olive oil 1 tsp garlic powder ½ tsp dried Italian seasoning, (or a mix of oregano and basil) ½ tsp salt ¼ tsp black pepper ¼ cup grated Parmesan cheese, (optional for topping) fresh parsley or basil, for garnish
Instructions
1-Preheat the oven: Preheat the oven: Set the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. 2-Prepare the vegetables: Prepare the vegetables: Slice the zucchini and squash into even ¼-inch rounds so they cook evenly. Place them in a large mixing bowl. 3-Season: Season: Drizzle with olive oil, then sprinkle garlic powder, Italian seasoning, salt, and pepper. Toss gently until all slices are well coated. 4-Arrange on the pan: Arrange on the pan: Spread the slices in a single layer on the baking sheet. Avoid overlapping so they roast, not steam. 5-Roast: Roast: Bake for 15-20 minutes, flipping halfway through, until tender and slightly golden around the edges. 6-Finish: Finish: Sprinkle Parmesan cheese over the hot veggies right after baking, if using. Garnish with fresh parsley or basil before serving.
Last Step:
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