Zucchini Bake (Fırın Mücver)

When it comes to zucchini, there are several dishes my family keeps making all summer. We used to go for the time consuming version of this bake in the past but I think we have become wiser over the years. The long version requires you to stand by the stove, drop spoonful of the batter in the frying pan, flip them in two minutes, then repeat it again…and again…and again until all the batter is gone. These zucchini fritters are called mücver and  though they are delicious in pan fried version, it is the last thing one would want to do on a hot summer night.

This bake makes it easy to serve zucchini as a side dish or as a main dish with a dollop of yogurt on top and green salad on the side. I love fresh dill with zucchini so I usually put  in the batter as much as I can get away with but if you are not a big fan of dill, lots of parsley and fresh mint would work as well.

The main tip for this dish is to squeeze the excess water from grated zucchini as much as you can so your bake does not get soggy or require too much flour. I drain the grated zucchini in a colander, over a bowl for half an hour or so, then give it a squeeze before I transfer it into a mixing bowl.

I made it twice in the past three weeks and I added several different things just to play with the recipe. Crumbled feta worked well in the batter as well. Just make sure you balance the salt amount if you are using very salty feta.

Now, save this recipe for the time when your garden-enthusiast coworker brings you lots of zucchini from his/her vegetable garden because they can not possibly eat all the produce. I love it when that happens! Can’t wait for all the spring/summer produce!

Zucchini Bake (Fırın Mücver)

  • 2 – 2.5 lbs zucchini (3 large)
  • 1 packed cup fresh, chopped dill
  • 4 green onions, thinly sliced
  • 1/2 cup fresh chopped Italian Parsley
  • 2 tablespoons of vegetable oil
  • 4 eggs
  • 10 oz (about 2.5 cups) all purpose flour
  • 1 tablespoon baking powder
  • 1.5 teaspoon of table salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of paprika

1. Wash zucchini. With a knife, scrape the skin of it to get right of roughness. Cut out the bruised, bad parts on the skin.

2. Grate zucchinis with the coarser side.Put it in a colander, set the colander over a bowl for it to drain for about half an hour.

3. Squeeze the zucchini to get rid of excess water, transfer into a mixing bowl.

4. Add fresh herbs, green onion, vegetable oil and mix everything with a fork.

5. Add eggs, one at a time, blend well after each addition.

6. Combine the dry ingredients. Stir into the zucchini mix.

7. Grease a 9 by 13 inch Pyrex dish. Pour the batter. Put it in the oven, on the middle rack.

8. Turn the oven on to 350-degrees, bake for about an hour or until top and bottom are golden brown and toothpick inserted comes clean.




  1. by Beth @ Aunt B's Kitchen
    10:26 pm
    Apr 1, 2012

    Thank you for sharing the recipe. It’s not zucchini season here but I do have both shredded zucchini and some dill in the freezer so I’m going to try this tomorrow. It’ll be the main dish of our Meatless Monday meal.

  2. by Terra
    10:27 pm
    Apr 1, 2012

    I love recipes like this, perfect Sunday morning breakfast when we are relaxing:-) Sounds wonderful, love the addition of dill! Hugs, Terra

  3. by alan
    11:07 am
    Apr 2, 2012

    thank you for a great zucchini recipe with my favorite ingrdients you have a very nice website. i usually fry squash in olive oil with parmesan or goat cheese.

    best wishes


  4. by rebecca
    11:38 pm
    Apr 2, 2012

    fun recipe great for summer when we have loads of them i need to grow some

  5. by Angie@Angie's Recipes
    12:54 am
    Apr 3, 2012

    Zucchini loaded with herb flavours…I love these for the lunch!

  6. by Peggy
    10:28 am
    Apr 3, 2012

    This looks great Ilke! It would definitely be a great side dish, indeed =)

  7. by Lora @cakeduchess
    9:41 pm
    Apr 3, 2012

    Your photos of this zucchini bake are so pretty. The lighting is delicate and wonderful. I know we can make this in the summer with the zucchini my in-laws grow. They have an abundance and this is the perfect recipe:)

  8. by Nami | Just One Cookbook
    9:24 am
    Apr 5, 2012

    Hi Ilke! I love your zucchini bake! This is beautiful, healthy and nutritious! My family will appreciate this for any time of a day!

  9. by Jordan
    4:50 pm
    Oct 7, 2012

    great recipe and a great site. Thank you for the time and effort on this! My version on this dish is very slightly different than yours and it’s always the favorite dish on the table. I substitute flour with bread crumbs (2 slices bread toasted and crumbled), no baking soda and I think feta cheese is a must. Last, but not least, next time you’re making it mix some fresh mint together with the parsley and the dill. It gives unforgettable flavor in my opinion. Once again, congrats on the great site and happy cooking for you and your fellow readers!


  10. by Ilke
    8:36 pm
    Oct 11, 2012

    Thank you Jordan, definitely will add mint next time. I love the freshness it brings to the dishes.


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