Turkish Oven-Baked Zucchini Fritter Squares

Quick Recipe Version (TL;DR)

• Yield: 12 squares (4–6 servings)
• Prep Time: 25 minutes
• Cook Time: 30–35 minutes
• Total Time: 1 hour (including resting and cooling)

Quick Ingredients

• 4 medium zucchinis (about 800 g), coarsely grated
• 3 large eggs
• 1 cup (120 g) all-purpose flour
• 1 tsp baking powder
• 150 g crumbly white cheese (beyaz peynir or feta), crumbled
• ¾ cup (75 g) grated melting cheese (kaşar, mozzarella, or mild cheddar)
• 4 green onions, finely sliced
• ½ bunch fresh dill, finely chopped
• ½ bunch fresh flat-leaf parsley, finely chopped
• 8–10 fresh mint leaves (or 1 tsp dried mint), chopped
• 3 tbsp olive oil (plus 1–2 tsp for the pan)
• 1 tsp fine sea salt, ½ tsp black pepper, ½ tsp red pepper flakes (optional)
• Optional sauce: 1 cup thick yogurt, 1 small garlic clove, salt

Do This

• 1. Heat oven to 190°C / 375°F. Line a 23 x 33 cm (9 x 13 inch) baking dish with parchment and lightly oil.
• 2. Grate zucchini, toss with ½ tsp salt, and let sit 10 minutes. Squeeze out as much liquid as possible.
• 3. In a large bowl, whisk eggs, olive oil, remaining salt, pepper, and red pepper flakes.
• 4. Add drained zucchini, herbs, green onions, and both cheeses. Sprinkle flour and baking powder over the top and fold to combine.
• 5. Spread mixture evenly in the pan (about 1.5–2 cm thick). Smooth the top.
• 6. Bake 30–35 minutes until golden on top, set in the center, and edges are lightly browned.
• 7. Cool 10–15 minutes, then slice into squares or bars. Serve warm or at room temperature, with garlic-yogurt sauce if you like.

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Why You’ll Love This Recipe

• All the flavor of classic Turkish mücver, but lighter because it is baked, not fried.
• Perfect make-ahead dish for brunches, picnics, lunchboxes, or mezze spreads.
• A delicious way to use up lots of zucchini with simple, everyday ingredients.
• Cuts cleanly into neat squares or bars, making it easy to serve to a crowd.

Grocery List

• Produce: Zucchinis, green onions, fresh dill, fresh parsley, fresh mint, garlic, optional lemon for serving.
• Dairy: Crumbly white cheese (beyaz peynir or feta), grated melting cheese (kaşar, mozzarella, or mild cheddar), plain thick yogurt.
• Pantry: All-purpose flour, baking powder, olive oil, fine sea salt, black pepper, red pepper flakes (pul biber or Aleppo pepper, optional).

Full Ingredients

For the Baked Zucchini Mixture

• 4 medium zucchinis (about 800 g), coarsely grated
• 3 large eggs, at room temperature
• 1 cup (120 g) all-purpose flour, leveled
• 1 tsp baking powder
• 150 g crumbly white cheese (beyaz peynir, feta, or similar), crumbled
• ¾ cup (75 g) grated melting cheese (kaşar, mozzarella, or mild cheddar)
• 4 green onions, thinly sliced (white and light green parts)
• ½ medium bunch fresh dill, finely chopped (about ½ cup loosely packed)
• ½ medium bunch fresh flat-leaf parsley, finely chopped (about ½ cup loosely packed)
• 8–10 fresh mint leaves, finely chopped (or 1 tsp dried mint)
• 3 tbsp olive oil
• 1 tsp fine sea salt, divided (about ½ tsp for salting zucchini, ½ tsp for the batter; reduce if cheese is very salty)
• ½ tsp freshly ground black pepper
• ½ tsp red pepper flakes (pul biber or Aleppo pepper), optional

For Preparing the Pan

• 1–2 tsp olive oil (for greasing)
• 1 sheet baking parchment (to line the dish; makes slicing and lifting easier)

Optional Garlic-Yogurt Sauce (to Serve)

• 1 cup (240 g) plain thick yogurt (Turkish, Greek, or strained)
• 1 small garlic clove, very finely grated or crushed
• Pinch fine sea salt
• 1–2 tsp olive oil, for drizzling (optional)
• Pinch red pepper flakes or chopped fresh dill, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Set your oven to 190°C / 375°F, with a rack in the center. While it heats, prep your baking dish. Line a 23 x 33 cm (9 x 13 inch) rectangular baking dish with baking parchment, letting some overhang on the long sides to help lift the mücver out later. Lightly brush or rub the parchment and any exposed sides of the dish with 1–2 teaspoons of olive oil. This helps the squares release easily and encourages nicely browned edges.

Step 2: Grate and salt the zucchini

Rinse and dry the zucchinis. Trim the ends, then grate them on the large holes of a box grater or a food processor grating disc. Transfer the grated zucchini to a large bowl and sprinkle with about ½ teaspoon of the salt. Toss well, then let it sit for 10 minutes. The salt will draw out excess moisture.

After 10 minutes, gather the zucchini by handfuls and squeeze firmly over the sink or into a fine-mesh sieve to remove as much liquid as you can. This step is crucial: well-drained zucchini keeps your baked mücver light and prevents it from becoming soggy. Place the squeezed zucchini into a clean large mixing bowl.

Step 3: Chop the herbs and aromatics

While the zucchini is resting and draining, finely chop the dill, parsley, and mint. Thinly slice the green onions. Aim for small, even pieces so the herbs distribute nicely through the batter and every bite has good flavor without big, stringy bits.

Add the chopped herbs and sliced green onions to the bowl with the squeezed zucchini.

Step 4: Mix the wet ingredients and seasonings

In a separate medium bowl, crack in the 3 eggs. Add the remaining ½ teaspoon salt (or less if your cheese is very salty), the black pepper, red pepper flakes if using, and 3 tablespoons of olive oil. Whisk until the mixture is smooth, slightly foamy, and the seasonings are well combined.

Pour this egg mixture over the zucchini and herbs. Add the crumbled white cheese and the grated melting cheese. Gently fold everything together with a spatula or large spoon until evenly combined and the cheese is dispersed throughout.

Step 5: Add the flour and baking powder

Sprinkle the flour and baking powder evenly over the zucchini mixture rather than dumping it in one spot; this helps prevent clumps. Using a spatula, fold the dry ingredients into the wet mixture until just combined. You want a thick but scoopable batter, with no visible pockets of dry flour. Avoid overmixing, which can make the texture dense.

If the mixture looks very loose and watery (zucchini can vary), you can add 1–2 extra tablespoons of flour. It should hold its shape on a spoon, but still feel moist.

Step 6: Spread in the pan and bake until golden

Transfer the zucchini mixture to your prepared baking dish. Use a spatula to spread it out evenly, pressing gently into the corners. Aim for an even thickness of about 1.5–2 cm. Smooth the top so it bakes evenly.

Place the dish in the preheated oven and bake for 30–35 minutes, until the top is lightly golden, the edges are deeper golden-brown, and the center looks set, not jiggly. If you insert a toothpick or thin knife in the center, it should come out without wet batter (a bit of melted cheese is fine).

Step 7: Cool, slice, and serve

Once baked, remove the dish from the oven and let the mücver cool in the pan for at least 10–15 minutes. This resting time helps it firm up, making it much easier to slice into neat squares or bars.

Use the parchment overhang to gently lift the whole slab onto a cutting board, if you like. Slice into 12 squares (3 x 4 grid) or smaller bars for mezze platters. Serve warm or at room temperature, plain or topped with a spoonful of garlic-yogurt sauce and a sprinkle of fresh herbs or red pepper flakes.

Step 8: Make the optional garlic-yogurt sauce

In a small bowl, stir together the yogurt, grated or crushed garlic, and a pinch of salt. Taste and adjust salt to your liking. For an extra touch, drizzle a little olive oil on top and sprinkle with red pepper flakes or chopped dill. Keep chilled until ready to serve alongside the baked mücver squares.

Pro Tips

• Squeeze the zucchini well: The more liquid you remove, the lighter and less soggy the final texture. Do not skip the salting and squeezing step.
• Adjust salt for your cheese: Beyaz peynir and feta can be quite salty. Taste a small piece first and reduce the added salt if needed.
• Do not overbake: Bake until just set and golden. Overbaking can dry out the mücver and make it rubbery instead of tender.
• Use parchment for clean slices: Lining the pan with parchment makes it easy to lift the whole piece out and cut tidy, even squares.
• Let it rest before cutting: A brief cooling time helps the structure set, resulting in cleaner slices and better flavor.

Variations

• Gluten-free version: Replace the all-purpose flour with an equal amount of chickpea flour or a 1:1 gluten-free flour blend. Chickpea flour adds a lovely nutty flavor and still gives good structure.
• Extra-veggie mix: Swap 1 zucchini for 1 medium carrot, coarsely grated and squeezed dry, for a slightly sweeter, colorful version. You can also add a handful of finely chopped spinach.
• Cheesier top: For a gratin-style crust, scatter an extra ¼ cup (25 g) of grated cheese over the surface before baking for a deeper golden, bubbly top.

Storage & Make-Ahead

Let the baked mücver cool completely, then store the squares in an airtight container, layered with parchment if stacking. Refrigerate for up to 4 days. Reheat gently in a 180°C / 350°F oven for 8–10 minutes, or in a skillet over low heat with a tiny drizzle of oil until warmed through and edges crisp again. You can also enjoy them cold or at room temperature.

For longer storage, freeze individual squares on a tray until firm, then transfer to a freezer bag or container and freeze for up to 2 months. Reheat from frozen in a 180°C / 350°F oven for 12–15 minutes. The batter itself is best baked the same day it is mixed, but you can grate and drain the zucchini and chop the herbs up to 1 day ahead; keep them refrigerated in separate containers.

Nutrition (per serving)

Approximate values for 1 of 12 squares (without sauce): about 165 calories; 9 g fat; 10 g carbohydrates; 2 g fiber; 10 g protein; 430 mg sodium. Values will vary based on the exact cheeses and brands used.