I have a long history with zucchini fritters. Mostly, it involves a lot of frustration, a high-velocity splatter of hot oil, and a final product that’s often a bit… soggy. They tasted great, but the effort-to-reward ratio just wasn’t adding up for a busy week.
My goal was to capture that incredible Mediterranean flavor—all that bright dill, fresh mint, and savory feta—but in a way that was practical, repeatable, and felt great to eat. These baked medallions are the result, and they’ve become a total staple.
The “Fritter” Solution: Big Flavor, No Frying
By taking away the frying pan, you get a few immediate wins. First, the flavor of the zucchini and herbs really shines through instead of being hidden by oil. Second, the cleanup is an absolute breeze. A quick parchment paper toss and you’re done.
But the best part is how satisfying they are. We’re using a smart blend of whole wheat and oat flours, which means these little medallions are packed with fiber. They’re not just “empty” bites; they’re genuinely nourishing. The nutritional yeast adds a subtle, savory depth that perfectly complements the feta.
They are fantastic as a light appetizer or a side dish. I love serving them as part of a bigger Mediterranean spread. They are perfect alongside something like Vibrant Sicilian Caponata or a big bowl of Sunstone Briam (Roasted Veggies).
Getting That Perfect Golden-Brown Crisp (It’s All in the Prep!)
The one non-negotiable step for this recipe? You must get the water out of the zucchini. This is the key to avoiding a soggy center and getting those delicious, crispy edges.
Don’t be shy here. After you grate it and let it rest, get it in a cheesecloth or a clean kitchen towel and squeeze like you mean it. You’ll be amazed at how much liquid comes out!
Once your zucchini is nice and dry, the rest is simple:
- Mix the Base: Combine that dry zucchini with all your aromatics—the dill, mint, green onions, garlic, and lemon zest.
- Add the Binders: Fold in the flours, panko, nutritional yeast, and seasonings, followed by the eggs and feta. The batter will be thick and cohesive.
- Form and Bake: Scoop them onto your parchment-lined sheets, flatten them slightly, and give them a light drizzle of olive oil. A hot 425°F oven does the rest of the work.
A Few Quick Tips for Perfect Medallions
- Flour Swaps: The whole wheat pastry and oat flours add a really nice, nutty flavor and great texture. If you don’t have them, you could use all whole wheat flour or all-purpose, but the texture will be slightly different.
- Make-Ahead: You can mix the entire batter (Step 4) and store it, covered, in the fridge for up to 24 hours. This is perfect for getting ahead of party prep.
- Storing Leftovers: They keep beautifully! Store them in an airtight container in the fridge for 3-4 days. I find they reheat best in an air fryer or a toaster oven for a few minutes to get crispy again.
Common Questions
Can I make these gluten-free?
Absolutely. Just swap the whole wheat flour, oat flour (use certified GF oats), and panko for your favorite gluten-free all-purpose blend and GF panko. The results are fantastic.
What should I serve these with?
A simple dip of non-fat Greek yogurt with a squeeze of lemon is my go-to. They are also a great appetizer, or you could make them a light lunch by tucking them into a pita or a wrap, like this Aegean Veggie & Hummus Wrap.
Aegean Sun-Baked Zucchini & Herb Medallions
Ingredients
- 2¾ lbs about 1.25 kg zucchini, 5–6 medium
- 1/2 cup 60g whole wheat pastry flour
- 1/4 cup 25g oat flour
- 1/4 cup 28g whole wheat panko breadcrumbs
- 2 tablespoons 10g nutritional yeast
- 1 teaspoon sodium-free baking powder
- 2 large eggs lightly beaten
- 1.5 oz 43g high-quality feta cheese, finely crumbled
- 1/2 cup packed finely chopped fresh dill
- 1/2 cup packed finely chopped fresh mint
- 1/2 cup thinly sliced green onions
- 2 cloves garlic minced
- Zest of 1 large lemon
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- For Serving: Non-fat Greek yogurt and fresh lemon wedges
Instructions
- Dehydrate the Zucchini: Using the large holes of a box grater, grate the zucchini. Place in a large mesh strainer set over a bowl for 20 minutes to release moisture. Transfer to cheesecloth or a clean towel and squeeze very firmly until dry. You should have about 3 cups of compressed zucchini.
- Assemble the Aromatic Base: In a large mixing bowl, combine the dehydrated zucchini, dill, mint, green onions, garlic, and lemon zest. Mix to evenly distribute.
- Combine the Binders: In a separate bowl, whisk together the whole wheat pastry flour, oat flour, whole wheat panko, nutritional yeast, sodium-free baking powder, and black pepper.
- Unify the Fritter Matrix: Add the dry mixture to the zucchini-herb base and mix just to combine. Add the lightly beaten eggs and crumbled feta; fold with a spatula until a thick, cohesive batter forms. Do not overmix.
- Form and Prepare the Medallions: Preheat oven to 425°F (220°C). Line two large baking sheets with parchment. Using a heaping tablespoon, portion 24 even mounds, leaving space between them. Gently flatten each to about 2 inches in diameter and ½ inch thick. Drizzle the olive oil evenly over all medallions.
- Bake to a Golden Crisp: Bake 12–15 minutes until the bottoms are golden and set; rotate the baking sheets front-to-back and switch oven racks halfway. Carefully flip each medallion and bake 10–12 minutes more, until the second side is golden, edges are crisp, and centers are no longer moist (optional check: internal temp ≥160°F/71°C).
- Serve: Let cool on the sheets for a few minutes. Serve warm with non-fat Greek yogurt and lemon wedges.
Notes
Nutrition Information
Per serving (4 medallions)- Calories: 194 kcal
- Total Fat: 9.4 g
- Saturated Fat: 2.4 g
- Sodium: 101 mg
- Total Carbohydrates: 21.1 g
- Dietary Fiber: 4.5 g
- Protein: 9.2 g
- Added Sugar: 0 g
I hope you love this easy, baked take on a Mediterranean classic. It’s proof that you can have all the comfort and flavor in a practical, satisfying way. Enjoy!
