These baby led weaning quinoa zucchini fritters are baked, not fried, so you can easily cook them all at once with no flipping! They are made with healthy ingredients like protein rich quinoa and zucchini, and taste delicious with feta and herbs! (gluten-free)

This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Quinoa can be a tricky food to introduce to babies since the grains are so tiny. Making cooked quinoa into fritters is one way to help baby learn to eat this nutritious grain without the huge mess. These baked quinoa zucchini fritters with feta and herbs are perfect for sharing with your little one during zucchini season!
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Why You'll Love These Zucchini Fritters
These fritters are perfect for baby, toddler, and parents! Just a few reasons you'll love them:
- They're incredibly nutritious, made with protein-rich quinoa, zucchini, and fresh herbs.
- They're baked, not fried, so they're both healthy and easy to make - no flipping or cooking in multiple batches!
- The texture is perfect for baby led weaning and babies in the finger food stage. Kids also love the pancake shape!
- They taste delicious! With fresh herbs (I used oregano and basil) and feta, they are a tasty way for both parents and little ones to enjoy zucchini and quinoa.
Ingredients
- Zucchini - You'll need one on the small side.
- Cooked quinoa - This is a great recipe for using leftover quinoa!
- Eggs - to help bind everything together
- Garlic - for extra flavor
- Fresh herbs - Use any tender herb you like. My favorites are oregano, basil, or dill. Parsley or chives would also work well.
- Feta - Crumbled feta adds even more flavor, bit feel free to leave it out to make them dairy-free.
Equipment: Coarse grater, clean kitchen towel or paper towels, baking sheet with parchment or a silicone baking mat
Step By Step Instructions
For the full printable recipe and detailed amounts, scroll to the recipe card at the bottom of the page.
- Using a coarse grater, grate the zucchini onto a clean kitchen towel or paper towels. Squeeze out as much of the moisture as you can.
- In a large bowl, mix the zucchini, cooked quinoa, eggs, minced garlic, herbs, feta and salt and pepper.
- Using ¼ cup each, scoop the mixture onto a baking sheet lined with parchment or a silicone baking mat, forming flat patties. Brush or spray the tops with olive oil.
- Bake at 375°F for 20 minutes. If you'd like, you can broil for 1-2 minutes to brown the tops of the fritters. Let fritters cool for a few minutes before removing from the baking sheet.
Tips and Recipes Variations
- To pan fry the fritters instead of baking: Heat a skillet over medium low heat. Add a small amount of olive oil or neutral cooking oil. Cook the fritters in batches for 2-3 minutes per side, being careful not to crowd the pan so that they get crispy and you have plenty of room to flip them.
- Try to squeeze out as much moisture from the zucchini as you can so that the fritters aren't soggy.
- Feel free to swap out the feta for goat cheese or parmesan, or leave it out for dairy-free.
- You can use dried herbs if that's what you have. Use 2 teaspoon of any combination, or an Italian seasoning blend.
Storage and Reheating
Store fritters in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw them in the refrigerator overnight or on the counter for about an hour before reheating.
You can reheat them in the oven at 350 for a few minutes, in a skillet over medium heat, in the air fryer on the lowest setting, or simply microwave for 30 seconds.
How To Serve To Babies 6 Months and Up
For baby led weaning babies about 6 months with a palmar grasp, or beginner finger food babies, cut fritters into strips the width of 1-2 adult fingers, or simply cut in half. This shape is easier for babies to scoop up and eat with a fist.
For older babies with a pincer grasp, you can cut them into small bite-sized pieces. You can also offer them whole to encourage taking small bites.
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Baked Quinoa Zucchini Fritters
These baby led weaning quinoa zucchini fritters are baked, not fried, so you can easily cook them all at once with no flipping! They are made with healthy ingredients like protein rich quinoa and zucchini, and taste delicious with feta and herbs! (gluten-free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: about 7 fritters 1x
- Category: side dish
- Method: baked
- Cuisine: American
Ingredients
- 1 small to medium zucchini
- 1 ½ cups cooked quinoa (from ½ cup dry quinoa)
- 2 large eggs
- 2 cloves garlic, minced
- 2 tbsp chopped fresh herbs (such as oregano, basil, dill, or parsley)
- ¼ tsp each salt and black pepper (optional)
- ¼ cup feta cheese, crumbled (optional)
- olive oil, for brushing
Instructions
- Heat the oven to 375°F. Line a baking sheet with parchment or a silicone baking mat.
- Using a coarse grater, grate the zucchini onto a clean kitchen towel or paper towels. Squeeze out as much of the moisture as you can.
- In a large bowl, mix the zucchini, cooked quinoa, eggs, minced garlic, herbs, feta and salt and pepper (if using).
- Using ¼ cup each, scoop the mixture onto the baking sheet, forming flat patties. Brush or spray the tops with olive oil.
- Bake for 20 minutes. If you'd like, you can broil for 1-2 minutes to brown the tops of the fritters.
- Let fritters cool for a few minutes before removing from the baking sheet.
Notes
- To cook quinoa, add ½ cup quinoa to a saucepan with 1 cup of water. Bring to a boil and simmer, on low, covered, for 15 minutes. Let stand for a few minutes, then fluff with a fork.
- You can use 2 teaspoon of your favorite dried herbs in place of fresh herbs.
- You can pan fry these fritters instead of baking if you'd like. Heat a large skillet over medium low heat. Add a small amount of olive oil, just enough to coat the bottom, and then add the fritters, leaving plenty of room between each. Cook for 3-4 minutes per side, flipping carefully.
- Store fritters in the refrigerator for up to 4 days, or freezer for up to 3 months.
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