We're Meghan & Stacie

Armed with culinary prowess, practical advice, and microphones, Meghan and Stacie make life as the family cook easier. And funnier too?


more about us
What Are You Looking For?

Leave Us A Voicemail!

Did you know that you can call us? From your device? Like, RIGHT NOW!?

It’s true. Click below, hit start recording, and tell us what’s on your mind. We think you can imagine what our inbox looks like (right?): voicemail is the way to go to share your thoughts, ideas, and even just your happy hellos. 

leave a voicemail
Apple Podcasts
Listen to The Podcast On:

Easy Parmesan Zucchini Fritters

Filed Under:


Share This:

While we couldn’t agree on a box grater versus a microplane in this week’s episode, we are definitely both on board with zucchini fritters to send off summer. You can use grater zucchini here or grab spiralized zucchini to make these fritters. Marinara, like this one from our friends Not Just Co. makes an excellent dip as does Meghan’s go-to ranch!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Parmesan Zucchini Fritters recipe | Didnt I Just Feed You podcast

Easy Parmesan Zucchini Fritters

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Stacie and Meghan
  • Yield: 12 1x



2 medium zucchini
2 cloves garlic
2 large eggs
1 cup Panko breadcrumbs
3/4 cup finely Parmesan cheese
1/2 teaspoon smoked paprika
1/8 teaspoon black pepper
1/2 tsp. salt plus more for sprinkling shredded zucchini
1 cup olive oil for frying


1. Grate zucchini.  Place in a colander and sprinkle lightly with salt, mix through the grated zucchini.  Place colander over a bowl or sink because it will drip liquid.  Let sit for 20-30 minutes. Grate the garlic and add to a separate large bowl

2. Remove excess liquid from grated zucchini by placing it in cheesecloth or clean dishcloth and squeezing (you can also squeeze with just your hands).  You may need to do this in several batches. 

3. To the garlic add the eggs and whisk until scrambled. Add the black pepper and salt.  Mix thoroughly.  Add zucchini, parmesan and breadcrumbs.  Stir to combine.

4. Heat a large pan on medium-high, add 1/4 cup of olive oil. Scoop two tablespoons of batter into the oil for each fritter cooking 6 to 8 at a time.  Cook the fritters for 3 to 4 minutes, flip and cook an additional 2-3 minutes.  You are looking for them to be browned and crispy on both sides.   

5. Remove fritters from the pan to paper towel lined plate to cool and drain and continue frying the fritters in 2 to 3 additional batches — you may not use all the oil.

Serve warm or at room temperature with marinara for dipping.

join now

Our favorite cocktail is WHISKEY — you’ll understand when you try to join). This week, we’ll find out what you’re cooking and eating now too.  

Join Our Private Listener's Community on Facebook

get social with us!

Get our Back-Pocket Meal Plan!

A meal plan — complete with recipes and a shopping list — that you can rely on all year long. Dinner, done! ✅