If you’re looking for a quick, mouthwatering way to spotlight summer squash, these Zucchini Patties are your new go-to recipe. Imagine crispy golden edges, a soft, savory center, and herby Parmesan flavors in every bite — that’s what you get with this crowd-pleasing vegetarian dish. Whether you’re using up garden bounty or simply craving a light meal, Zucchini Patties are both satisfying and effortless, making them perfect for busy weeknights, brunch spreads, or even as a delightful appetizer at your next get-together.
Ingredients You’ll Need
With just a handful of fresh, everyday ingredients, the magic of Zucchini Patties lies in their simplicity. Each element plays its part in building irresistible flavor and texture you can’t help but love.
- Zucchini: Grate 2 medium zucchini and be sure to squeeze out excess moisture for the crispiest patties.
- Onion: Finely chop 1/2 cup for a subtle sweetness and gentle crunch in every bite.
- Eggs: Use 2 large eggs, lightly beaten, to help everything bind together beautifully.
- All-purpose flour: 1/2 cup gives structure and ensures a tender interior; swap for almond flour if you want gluten-free options.
- Parmesan cheese: 1/4 cup grated adds a nutty layer and rich depth of flavor that elevates the patties.
- Baking powder: 1/2 teaspoon makes the patties fluff up just enough for perfect lightness.
- Salt: 1/2 teaspoon to brighten and balance all the flavors.
- Black pepper: 1/4 teaspoon for a subtle kick and warmth.
- Parsley (optional): 1 tablespoon chopped fresh parsley adds color and fresh herbaceous notes.
- Olive oil: 2 tablespoons for frying to achieve that irresistible golden crunch on the outside.
How to Make Zucchini Patties
Step 1: Grate and Drain the Zucchini
Begin by grating your zucchini with a box grater. Place the shreds in a clean kitchen towel and squeeze out as much moisture as you possibly can — this step is crucial for crispy Zucchini Patties. Too much water in the mix and you’ll miss out on that perfect texture, so don’t be shy about twisting and pressing until almost dry.
Step 2: Make the Batter
In a large bowl, combine the squeezed zucchini with the finely chopped onion. Add in your lightly beaten eggs, flour (or almond flour for a gluten-free option), Parmesan, baking powder, salt, pepper, and parsley if using. Stir everything together until thoroughly mixed and you have a cohesive, slightly thick batter.
Step 3: Heat the Skillet
Set a large skillet over medium heat and pour in the olive oil, swirling to coat the bottom. You want the oil hot enough so the patties sizzle gently as soon as they hit the pan, but not so hot that they brown too quickly.
Step 4: Form and Cook the Patties
For each patty, scoop about 2 tablespoons of the mixture into the skillet. Flatten them gently with the back of a spoon to about 1/2-inch thickness. Let them cook undisturbed for 3–4 minutes per side, or until beautifully golden and set all the way through. Flip carefully and repeat on the other side. If needed, cook in batches to avoid overcrowding the pan.
Step 5: Drain and Serve
Transfer the cooked Zucchini Patties to a plate lined with paper towels to absorb any excess oil. Serve them warm and enjoy every crispy, cheesy, savory bite!
How to Serve Zucchini Patties
Garnishes
Top your Zucchini Patties with a dollop of sour cream or Greek yogurt for a creamy, tangy finish. You can also sprinkle on fresh chopped herbs like dill, chives, or parsley, or add a quick squeeze of lemon to brighten the flavors even more.
Side Dishes
Pair these patties with a leafy green salad, roasted potatoes, or a vibrant tomato-cucumber salad for a fresh spring or summer meal. They also complement grilled vegetables or a simple soup, making for a hearty, satisfying spread.
Creative Ways to Present
Arrange your Zucchini Patties slider-style on mini buns with lettuce and tomato for a fun appetizer, or stack them tower-like and drizzle with your favorite sauce for an elegant starter. For brunch, serve alongside poached eggs or smoked salmon and wow your guests with something special.
Make Ahead and Storage
Storing Leftovers
Any leftover Zucchini Patties can be stored in an airtight container in the refrigerator for up to 3 days. Let them cool completely before stacking with parchment paper between layers to prevent sticking.
Freezing
To freeze, place cooled patties in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months, making them a fantastic meal prep solution or emergency snack.
Reheating
For best texture, reheat Zucchini Patties in a skillet over medium heat until warmed through and crisp again, about 2–3 minutes per side. Alternatively, you can bake them in a 350°F oven for 10 minutes or pop them into an air fryer for an even quicker crunch-up.
FAQs
Can I make Zucchini Patties ahead of time?
Absolutely! Prepare and cook the patties as directed, then store them in the fridge. When ready to serve, simply reheat in a skillet or oven to restore their crispiness.
What’s the best way to grate zucchini for these patties?
A box grater works perfectly and gives just the right texture. Make sure to use the coarse side and always squeeze out as much moisture as possible to avoid sogginess.
Can I make Zucchini Patties gluten-free?
Yes, you can substitute almond flour or your favorite gluten-free blend in place of all-purpose flour and they’ll turn out just as delicious (with a wonderfully nutty flavor too)!
How do I prevent my patties from falling apart?
The key is removing as much liquid as you can from the zucchini and using the full amount of eggs and flour. If your mixture feels too wet, add a tablespoon more flour until it’s easier to shape.
Do these patties taste good cold?
Definitely! Zucchini Patties are just as tasty chilled and make a great addition to lunchboxes or picnic baskets. Try them tucked into a sandwich or alongside your favorite dip for a snack.
Final Thoughts
I absolutely love how simple and satisfying these Zucchini Patties are, and I can’t wait for you to bring them to your own table. Whether as a centerpiece, side, or snack, they’re a celebration of fresh, honest ingredients and friendly flavors — and I know you’ll enjoy every single bite!
Print
Zucchini Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These crispy Zucchini Patties are a delightful way to enjoy the bounty of summer zucchinis. Packed with flavor from Parmesan cheese and fresh herbs, these vegetarian fritters make a satisfying main course or a tasty side dish.
Ingredients
Zucchini Patties:
- 2 medium zucchini, grated and drained
- 1/2 cup finely chopped onion
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley (optional)
- 2 tablespoons olive oil for frying
Instructions
- Prepare the Zucchini: Grate the zucchini using a box grater, then place it in a clean kitchen towel and squeeze out as much moisture as possible.
- Mix Ingredients: In a large bowl, combine the grated zucchini, chopped onion, eggs, flour, Parmesan cheese, baking powder, salt, pepper, and parsley if using. Mix well until fully combined.
- Fry the Patties: Heat the olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of the mixture per patty into the skillet, flattening slightly with the back of a spoon. Cook for 3–4 minutes per side or until golden brown and cooked through.
- Serve: Remove from the skillet and drain on paper towels. Serve warm.
Notes
- You can substitute almond flour to make these gluten-free.
- Add a pinch of crushed red pepper flakes for extra heat.
- These patties pair well with sour cream or a dollop of Greek yogurt.
Nutrition
- Serving Size: 2 patties
- Calories: 180
- Sugar: 2g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
