Crispy on the outside, tender on the inside these cheesy Zucchini Patties are the perfect way to use up fresh zucchini. They’re quick to whip up, pan-fried to golden perfection, and packed with savory flavor in every bite. Great as a snack, side dish, or light vegetarian meal!
Ingredients
- 2 cups grated zucchini
- 2 eggs, beaten
- ¼ cup chopped onion
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- ½ cup shredded Mozzarella cheese
- Salt to taste
- 2 Tablespoons vegetable oil
Instructions
- In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, Mozzarella cheese, and salt. Stir until evenly mixed.
- Heat the vegetable oil in a skillet over medium-high heat.
- Drop heaping tablespoonfuls of the zucchini mixture into the skillet and flatten gently with a spatula to form patties.
- Cook each side for 2–3 minutes, or until golden brown and crispy.
- Drain on paper towels if needed, then serve warm.
Variation
- Add fresh herbs: Try mixing in chopped parsley, basil, or dill for a fresh and fragrant twist. Herbs add a pop of green and boost the overall flavor without overpowering the zucchini.
- Spice it up: Add a pinch of red pepper flakes, a dash of hot sauce, or some chopped jalapeño if you like a little kick. It gives the patties a subtle heat that contrasts nicely with the melty cheese.
- Make them gluten-free: Swap the all-purpose flour with a 1:1 gluten-free flour blend or even almond flour. This makes the recipe suitable for those with gluten sensitivities, and it still holds together beautifully.
Cooking Notes
- Drain your zucchini: Zucchini has a lot of moisture. After grating, sprinkle it with a little salt and let it sit for 10 minutes, then squeeze it in a clean kitchen towel or paper towels. This step helps prevent soggy patties.
- Use a nonstick skillet or well-seasoned pan: These patties are delicate and can stick to the pan easily. Using a nonstick surface makes flipping them much easier and ensures a golden, crispy exterior.
- Don’t overcrowd the pan: Cook the patties in batches, leaving enough space between each one. Overcrowding lowers the pan temperature and leads to steaming instead of frying, which affects the crispiness.
Serving Suggestions
- Top with sour cream or Greek yogurt: A dollop on top adds creaminess and a little tang, which balances the cheesy richness of the patties. You can even mix in lemon zest or chopped chives for extra flavor.
- Serve with a side salad: Pair with a light, fresh salad like arugula with lemon vinaigrette or a tomato cucumber salad. The brightness of the salad complements the savory, cheesy patties perfectly.
- Make it a meal: Serve the patties over rice, quinoa, or tucked into a pita with lettuce and a smear of tzatziki for a satisfying vegetarian lunch or dinner.
Tips
- Preheat the pan properly: Let your skillet heat up for a couple of minutes before adding oil. A hot pan ensures the patties start crisping up immediately and don’t absorb too much oil.
- Use freshly grated cheese: Pre-shredded cheese often has anti-caking agents that prevent melting. Freshly grated Parmesan and Mozzarella melt more smoothly and help bind the patties together.
- Let them rest before flipping: Once the patties hit the skillet, don’t rush to flip them. Give them time (2–3 minutes) to set and form a crust before turning, or they might fall apart.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Nutritional Information (Per Patty, based on 10 servings)
- Calories: 105
- Protein: 5g
- Sodium: 210mg
Frequently Asked Questions
- Can I bake these instead of frying?
Yes! To bake, preheat your oven to 400°F (200°C). Place patties on a parchment-lined baking sheet and lightly spray or brush them with oil. Bake for 15–20 minutes, flipping halfway through, until golden and cooked through. - How do I store leftovers?
Store cooled patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or pop them in a toaster oven to bring back the crispiness. - Can I freeze zucchini patties?
Absolutely. Freeze the cooked patties on a baking sheet until solid, then transfer to a freezer bag or container. Reheat directly from frozen in a skillet or oven—no need to thaw. - Do I need to peel the zucchini first?
Nope! The skin is tender and adds both nutrition and color. Just give the zucchini a good rinse and grate it with the skin on.
Conclusion
These Zucchini Patties are simple, satisfying, and endlessly versatile. Whether you’re using up garden zucchini, looking for a quick vegetarian bite, or just craving something crispy and cheesy, this recipe delivers. With minimal prep and maximum flavor, they’re bound to become a go-to favorite in your kitchen.
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Zucchini Patties
- Total Time: 20 minutes
- Yield: 8–10 patties 1x
- Diet: Vegetarian
Description
Crispy on the outside, tender on the inside these cheesy Zucchini Patties are the perfect way to use up fresh zucchini. They’re quick to whip up, pan-fried to golden perfection, and packed with savory flavor in every bite. Great as a snack, side dish, or light vegetarian meal!
Ingredients
Scale
- 2 cups grated zucchini
- 2 eggs, beaten
- ¼ cup chopped onion
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- ½ cup shredded Mozzarella cheese
- Salt to taste
- 2 Tablespoons vegetable oil
Instructions
- In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, Mozzarella cheese, and salt. Stir until evenly mixed.
- Heat the vegetable oil in a skillet over medium-high heat.
- Drop heaping tablespoonfuls of the zucchini mixture into the skillet and flatten gently with a spatula to form patties.
- Cook each side for 2–3 minutes, or until golden brown and crispy.
- Drain on paper towels if needed, then serve warm.
Notes
- Squeeze out excess moisture from the zucchini for crispier patties.
- Add fresh herbs like parsley or basil for extra flavor.
- These freeze well! Let cool completely, then store in a freezer-safe container.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Pan-fried
- Cuisine: American, Vegetarian
Nutrition
- Serving Size: 1 patty
- Calories: 105
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Keywords: zucchini patties, zucchini fritters, cheesy zucchini cakes, vegetarian snack