Zucchini Croquettes with Bell Pepper Confetti Recipe | Vegetarian Times Skip to main content

Zucchini Croquettes with Bell Pepper Confetti

These pretty summer hors d’oeuvres can be made ahead and served at room temperature—simply add the yogurt topping and pepper confetti at the last minute.



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½ small red bell pepper, diced (½ cup)
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½ small yellow bell pepper, diced (½ cup)
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3 medium zucchini, shredded (1 lb.)
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½ tsp. salt
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1 large egg, beaten
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5 Tbs. all-purpose flour
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4 Tbs. chopped chives, divided
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2 Tbs. finely chopped parsley
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1 Tbs. finely chopped mint
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1 tsp. Aleppo pepper, or 1 tsp. paprika, plus 1 pinch cayenne pepper
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½ tsp. baking powder
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3 Tbs. olive oil
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½ cup low-fat Greek yogurt
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1 Tbs. lemon juice


1. Stir bell peppers together in bowl, and season with salt, if desired. Set aside.

2. Combine zucchini and salt in bowl, and let stand 20 minutes, or until liquid is released. Squeeze all liquid out of zucchini, and transfer to large bowl (you should have 1½ packed cups). Stir in egg, flour, 3 Tbs. chives, parsley, mint, Aleppo pepper, and baking powder. Season with salt and pepper, if desired.

3. Heat 2 tsp. oil in skillet over medium heat. Spoon 4 2-Tbs. mounds of batter onto pan, and slightly flatten. Cook 3 minutes per side, or until golden-brown. Transfer to wire rack, and repeat with remaining oil and batter.

4. Stir together yogurt, lemon juice, and remaining 1 Tbs. chives in small bowl.

5. Spoon 1 tsp. yogurt mixture on each zucchini cake, and top with 2 tsp. bell pepper mixture. Serve with remaining bell pepper mixture and yogurt on side.

Nutrition Information: 

3 g
Total Fat: 
6 g
Saturated Fat: 
1 g
8 g
24 mg
135 mg
1 g
2 g
Makes 16 cakes

Comments on this Recipe

Thanks to everyone for the great night of food and friends!

These are GREAT!


I will try it tonight.


Great new way to enjoy this squash.

Sounds great except for the egg...

Great food to try and enjoy the vegetarian way.!

What would be a good substitute for egg?

Supposedly you can sub 1 Tbs ground flaxseed with 3 Tbs water for 1 egg. It might be a bit too watery though, so maybe experiment with the amount of liquid.

I've been making fritters like this for years. It's a great way to use up an overabundance of zucchini. ;) I've been hearing a lot about using flax seed as a replacement as well....And according to Wikihow, some people recommend simmering the two ingredients together to thicken them. Also, you can usually use 1/4 cup of silken tofu (whipped) in place of one whole egg, but I imagine it would be a matter of experimentation. Here are some other egg replacement suggestions; http://www.wikihow.com/Replace-Eggs-in-Your-Cooking

That looks awesome and healthy too. Have to get my 3 yo to try. Should be yummy and nutritious.

I've tried these a few times and always end up using so much oil I don't feel lkr they are healthy, any advice?