There’s something about zucchini patties that just feels like summer comfort food. They’re crispy on the outside, soft and cheesy in the middle, and a fantastic way to sneak some greens onto your family’s plate. These come together fast and freeze beautifully—perfect for busy weeknights or weekend lunches with a little sour cream or marinara on the side.
We make these every year when the garden zucchini starts overflowing, and they’re always a hit—even with kids who claim they “don’t like zucchini” (spoiler alert: they love these).
🛒 What You’ll Need
- 2 medium zucchinis, grated
- 1 tsp salt (for draining zucchini)
- 1 egg
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- 1/4 tsp ground black pepper
- 1/4 tsp salt (for seasoning)
- Olive oil, for frying
👩🍳 Pro Tips
- Drain the zucchini well! Wrap it in a clean towel and squeeze hard—less moisture = crispier patties.
- Chill the mixture for 10–15 minutes if it’s too soft to handle—this helps it firm up.
- Don’t overcrowd the pan. Cook in batches for even browning.
- Add extra cheese if your family loves that savory flavor.
- Let the kids shape the patties—it’s fun, and they’re more likely to eat what they helped make.
🧰 Tools You’ll Need
- Box grater
- Mixing bowl
- Cheesecloth or clean towel
- Measuring cups & spoons
- Wooden spoon or spatula
- Cast iron or nonstick skillet
- Paper towels
- Plate or tray for draining
🔄 Substitutions & Variations
- Gluten-free? Use almond flour or a GF blend.
- No Parmesan? Try shredded mozzarella or crumbled feta.
- Add-ins: Try shredded carrot or corn kernels.
- Spice it up: Mix in a pinch of cayenne or smoked paprika.
- Egg-free? Use a flax egg (1 tbsp flaxseed + 3 tbsp water).
⏱️ Make Ahead Tips
- You can prepare the mixture (minus the egg) the night before and add the egg right before cooking.
- Freeze uncooked patties in a single layer and pan-fry from frozen for a super quick side or lunch.
👩🍳 Step-by-Step Instructions
1. Grate and Salt the Zucchini
Grate zucchini and place it in a strainer. Sprinkle with 1 tsp salt and let it sit for 10 minutes to draw out moisture.
2. Squeeze Out Excess Water
Wrap the zucchini in a clean towel or cheesecloth and squeeze until most of the liquid is gone.
3. Make the Batter
In a large bowl, combine zucchini, egg, flour, Parmesan, green onions, garlic, oregano, pepper, and salt. Mix well.
4. Heat Oil and Fry
Heat 2–3 tablespoons of olive oil in a skillet over medium heat. Scoop out 2 tbsp portions of the mixture and flatten them into patties. Cook 3–4 minutes per side until golden.
5. Drain and Serve
Place patties on a paper towel-lined plate to drain. Serve warm with your favorite dip.
🧊 Leftovers & Storage
- Store leftovers in the fridge in an airtight container for up to 3 days.
- Reheat in a toaster oven or skillet for best texture—microwaving makes them soft.
- Freeze cooked patties in a single layer, then transfer to a bag. Reheat straight from frozen!
💬 Final Thoughts
Zucchini patties are proof that simple ingredients can make magic on a plate. They’re crunchy, savory, and downright addictive. I hope this becomes one of your family’s favorites too! Leave a comment if you try them, or let me know how you made them your own.
Want to try these with sweet potato or in a baked version?
Leave a Reply