Hey y'all! If you're searching for a crowd-pleasing snack or light meal, you're in the right place. These zucchini patties are golden, crispy on the outside, deliciously tender inside, and packed with fresh flavor. They work amazingly well as an appetizer, side dish, or even a quick vegetarian main. Let's get cooking!
Why You'll Love This
- Simple pantry ingredients turn fresh zucchini into a mouthwatering treat.
- It's a fantastic way to use up surplus summer zucchini.
- Ready in just 30 minutes, making them perfect for busy weeknights.
- Crispy, cheesy, and kid-approved—everyone will ask for seconds.
- Versatile recipe that's easy to customize with your favorite flavors.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchini)
- 1 teaspoon salt (for draining zucchini)
- 2 large eggs
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (plain or panko)
- ¼ cup finely chopped green onions
- 2 cloves garlic, minced
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley (optional)
- 2-3 tablespoons olive oil (for frying)
Directions
Prep the Zucchini (10 minutes)
- Grate the zucchini using a box grater or food processor.
- Place grated zucchini in a colander, sprinkle with 1 teaspoon salt, and let sit for 10 minutes to draw out excess moisture.
- After 10 minutes, squeeze zucchini firmly in a clean towel or cheesecloth to remove as much water as possible.
Mix the Batter (5 minutes)
- In a large bowl, combine squeezed zucchini, eggs, Parmesan cheese, breadcrumbs, green onions, garlic, black pepper, oregano, smoked paprika, and parsley if using. Mix until well combined.
Shape and Cook Patties (10-12 minutes)
- Form the mixture into small patties, about 2-2.5 inches in diameter and ½ inch thick.
- Heat olive oil in a large non-stick skillet over medium heat (about 350°F / 175°C).
- Add patties to the skillet, leaving space between each. Cook for 3-4 minutes per side, until golden and crispy. Work in batches if needed.
- Transfer cooked patties to a paper towel-lined plate to drain excess oil.
Notes
- Getting the zucchini as dry as possible is key for crispy edges—don't skip the squeezing step!
- If the mixture feels too wet, add a bit more breadcrumbs until it holds together.
- For gluten-free patties, use gluten-free breadcrumbs or almond flour.
Variations
- Cheesy Zucchini Patties: Mix in ¼ cup shredded sharp cheddar for extra gooey goodness.
- Spicy Kick: Add a minced jalapeño or ½ teaspoon chili flakes to the batter.
- Herby Delight: Swap parsley for basil, dill, or chives for a different fresh flavor.
Required Equipment
- Box grater or food processor
- Colander or sieve
- Mixing bowl
- Non-stick skillet or frying pan
- Spatula
- Paper towels
Storage Instructions
- Store leftover zucchini patties in an airtight container in the refrigerator for up to 3 days.
- To reheat, place on a baking sheet in a 350°F (175°C) oven for 5-7 minutes or until crisp.
- For longer storage, freeze cooked patties for up to 2 months. Reheat from frozen in the oven for best texture.
Suggested Pairings & Serving Recommendations
- Serve with a dollop of tangy Greek yogurt or tzatziki sauce for dipping.
- Pair alongside a crisp green salad or grilled chicken for a complete meal.
- Try them in a sandwich or pita with fresh veggies for a satisfying lunch.
Pro Tips
- Wring the zucchini out thoroughly—excess moisture will make the patties soggy!
- Let patties set undisturbed while frying for the best golden crust.
- Use a medium heat—high heat may burn the patties before they're cooked inside.
FAQ
- Can I bake these zucchini patties instead of frying?
- Yes! Bake on a parchment-lined sheet at 425°F (220°C) for 15-18 minutes, flipping halfway for even crispiness.
- How do I prevent my patties from falling apart?
- Make sure your zucchini is well-drained and add extra breadcrumbs if needed for binding.
- Is it possible to make the mixture ahead of time?
- Yes, you can prepare the mixture up to 12 hours in advance. Store covered in the fridge and shape/fry just before serving.
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Yield: About 10-12 patties
Ingredients
- 2 medium zucchinis, grated
- ¼ cup chopped fresh parsley
- 2 large eggs
- ½ cup grated Parmesan cheese
- ⅔ cup breadcrumbs
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
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1Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
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2In a large bowl, combine the grated zucchini, parsley, eggs, Parmesan cheese, breadcrumbs, garlic, salt, and black pepper. Mix until well blended.
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3Scoop about 2 tablespoons of mixture and shape into small patties.
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4Heat olive oil in a large skillet over medium heat. Add the patties in batches and cook for 3-4 minutes on each side or until golden brown.
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5Transfer cooked patties to a paper towel-lined plate. Serve warm as a side or appetizer.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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