1 piece (medium) of Baked Mücver (70 g) has 77 calories. That works out to 110 calories per 100 g. It contains 7.4 g of carbs, 2.9 g of protein, 3.9 g of fat and 1.2 g of fiber. Its 12.6 µg of Vitamin K covers 11% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.

What is Baked Mücver?

Baked mücver is a Turkish tray-baked version of the familiar zucchini fritter. Grated zucchini is mixed with egg, flour and herbs such as dill or parsley; some recipes include crumbled white cheese. Baking gives it a gently browned edge without the pan-frying used for many fritters.

The centre stays soft, so it can be served warm or at room temperature, often with yogurt or a garlicky yogurt dip. In Turkey it works as a light meal, a meze or part of a breakfast spread; elsewhere, it also makes an easy lunch with salad. It is vegetable-led and moderate in protein, and pairing it with plain yogurt makes the meal more filling.

Baked Mücver Nutrition Facts

Selected: 100 g

110

KCAL / 100G

Carbs

10.5g

· 4% DV

Protein

4.2g

· 8% DV

Fat

5.6g

· 7% DV

Fiber

1.7g

· 6% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 38% · Protein 15% · Fat 47%

Baked Mücver Vitamins & Minerals

Vitamins

Vitamin K

18µg · 15% DV

Vitamin A

110µg · 12% DV

0.11mg · 8% DV

0.38mg · 8% DV

Minerals

Sodium

220mg · 10% DV

Calcium

85mg · 9% DV

Zinc

1mg · 9% DV

Phosphorus

62mg · 9% DV

How Nutritious Is Baked Mücver?

Nutrient density

Medium

54/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

44/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Baked Mücver Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Baked Mücver

To burn the 110 calories in 100 g:

🚶

27min

Walking (5 km/h)

🏃

11min

Running (8 km/h)

🚴

15min

Cycling

🏊

13min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Baked Mücver Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Baked Mücver Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Baked Mücver Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Baked Mücver Fat Profile

SATURATED

1.5g

MONOUNSATURATED

2.1g

POLYUNSATURATED

0.3g

⚖️

Omega 6:3 ratio 5.5:1

Above the ideal 4:1 (5.5:1).

Compare Baked Mücver

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Foods Similar to Baked Mücver

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

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25 kcal

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Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Baked Mücver

What is baked mücver?

Baked mücver is a Turkish zucchini dish made with grated zucchini, eggs, flour, herbs and often cheese, then cooked in the oven. It is usually cut into portions and served warm or at room temperature.

How is baked mücver different from fried mücver?

Baked mücver cooks as one mixture in a pan in the oven, while fried mücver is cooked in smaller portions in oil. The baked version is easier to portion and uses less cooking oil; the fried one tends to have crispier edges.

Why is my baked mücver watery?

The zucchini probably released too much moisture. Squeeze the grated zucchini firmly in a clean towel or let it drain in a sieve before mixing it with the other ingredients; this helps the baked mücver set instead of turning soggy.

How do you stop baked mücver from falling apart?

Squeeze excess liquid from the zucchini and make sure the mixture has enough egg and flour to bind it. Let the baked mücver rest briefly after cooking before cutting, so the slices hold together more cleanly.

What cheese is used in baked mücver?

Feta-style white cheese is a common choice for baked mücver, though Turkish recipes also use kaşar or lor. Taste salty cheese before adding extra salt, and crumble it into the mixture so it is distributed throughout.

Can you make baked mücver without flour?

Yes, but baked mücver may be softer and more fragile without flour. Squeeze the zucchini especially well and use a suitable binder, such as breadcrumbs or a gluten-free flour, if you want slices that hold their shape.

What herbs go in baked mücver?

Dill and parsley are classic herbs for baked mücver, and chopped scallions are also popular. Dry the herbs after washing so they do not add extra moisture, and chop them finely for an even texture.

What do you serve with baked mücver?

Baked mücver is often served with garlicky yogurt or cacık, a Turkish yogurt-and-cucumber dish. A green salad makes it a light meal, while soup or other small Turkish dishes turn it into part of a larger spread.

Can baked mücver be made ahead?

Yes, you can bake mücver ahead and refrigerate it in a covered container for about three days. Reheat portions in the oven or a skillet to bring back some firmness; a microwave warms it quickly but can soften the edges.

Can you freeze baked mücver?

Yes, baked mücver can be frozen after it has cooled. Freeze the slices in an airtight container with baking paper between them, then thaw and reheat in the oven; the texture may be softer than when freshly baked.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026