Make shredded zucchini using a food processor (I did) or grater. Place shredded zucchini mixed with 1 tsp of salt in a colander over the sink and let sit for 10 minutes.
In the meanwhile, grate onion and garlic, and place in a medium mixing bowl. Whisk in the egg. I used my food processor with an S blade for this step as well.
Using your hands, squeeze the liquid out of zucchini as much as you can. I usually do it for a few minutes. Zucchini do not have to be completely dry and squeezed out with cheesecloth like for the cauliflower crust, but should be pretty dry. Add to the same bowl along with flour, dill, remaining salt and pepper. Stir well to combine.
Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small laddle. Repeat with remaining batter. I had 6 fritters per sheet, 12 in total.* Bake for 10 – 12 minutes, flip and bake for another 10 – 12 minutes. Remove from the oven and serve hot or cold topped with Greek yogurt.
Store: Refrigerate covered for up to 3 – 4 days.
*Double the recipe if serving more than 3 people and/or would like to have some leftovers. I usually do that since we like leftovers and I already made a mess in the kitchen.
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