Baked Zucchini Potato Latkes Recipe

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Baked Zucchini Potato Latkes
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  1. Shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.
  2. Drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.
  3. Mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.
  4. Form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.
  5. Serve with sour cream with chopped green onion mixed inches.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 135.63 Kcal (568 kJ)
Calories from fat 36.22 Kcal
% Daily Value*
Total Fat 4.02g 6%
Cholesterol 43.89mg 15%
Sodium 910.8mg 38%
Potassium 199.7mg 4%
Total Carbs 18.04g 6%
Sugars 2g 8%
Dietary Fiber 2.43g 10%
Protein 7.01g 14%
Vitamin C 3mg 5%
Vitamin A 0.3mg 11%
Iron 1.2mg 7%
Calcium 108.2mg 11%
Amount Per 100 g
Calories 146.81 Kcal (615 kJ)
Calories from fat 39.2 Kcal
% Daily Value*
Total Fat 4.36g 6%
Cholesterol 47.5mg 15%
Sodium 985.89mg 38%
Potassium 216.17mg 4%
Total Carbs 19.52g 6%
Sugars 2.17g 8%
Dietary Fiber 2.63g 10%
Protein 7.58g 14%
Vitamin C 3.3mg 5%
Vitamin A 0.4mg 11%
Iron 1.3mg 7%
Calcium 117.1mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
  • 3

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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