If you’re looking for a tasty way to use up that garden zucchini, these Zucchini Patties are the answer! Crispy on the outside, tender and flavorful inside, they’re packed with veggies, cheese, and just the right seasoning. Whether you serve them as a snack, side, or light meal, these patties are always a hit!

Why You’ll Love Zucchini Patties

Zucchini never tasted so good here’s why these patties are a keeper:

Crispy and Golden: Pan-fried to perfection for that irresistible crunch.
Quick to Make: From garden to plate in under 30 minutes.
Customizable: Add herbs, cheese, or even a touch of spice.
Healthy and Wholesome: A lighter alternative to fritters or fries.
Kid-Friendly: A sneaky way to get more veggies in!

Ingredients in Zucchini Patties

Zucchini: Fresh and grated the star of the show.
Eggs: Help bind everything together.
Breadcrumbs or Crushed Crackers: Adds texture and helps absorb moisture.
Grated Parmesan or Cheddar Cheese: For savory richness.
Green Onions or Chopped Onion: Brings in that mild, zesty kick.
Garlic Powder or Fresh Garlic: Adds flavor depth.
Salt and Pepper: Simple seasoning to enhance the taste.
Fresh Herbs (optional): Parsley, basil, or dill work beautifully.
Oil for Frying: Olive oil or neutral oil like canola or vegetable oil.

(Exact quantities are in the printable recipe card below.)

Instructions

Step 1: Prep the Zucchini
Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much liquid as possible this is key to keeping your patties from turning soggy.

Step 2: Make the Mixture
In a large bowl, combine the drained zucchini, eggs, breadcrumbs, cheese, chopped onion, garlic, herbs (if using), salt, and pepper. Mix until well combined.

Step 3: Form the Patties
Using your hands or a scoop, form the mixture into small round patties.

Step 4: Fry
Heat a skillet over medium heat with a thin layer of oil. Fry the patties for about 3–4 minutes on each side, or until golden and crisp.

Step 5: Drain and Serve
Place cooked patties on a paper towel-lined plate to drain excess oil. Serve warm with sour cream, Greek yogurt, or your favorite dipping sauce.

Nutrition Facts

Servings: 4
Calories per serving: ~180
Protein: ~8g | Carbs: ~12g | Fat: ~12g

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

How to Serve Zucchini Patties

With a Dip: Sour cream, ranch, tzatziki, or spicy mayo are all great.
In a Wrap or Pita: Add some lettuce and sauce for a veggie sandwich.
As a Side Dish: Pairs wonderfully with grilled chicken or fish.
On Their Own: They shine solo as a snack or light lunch.
With Eggs: Top with a fried egg for a savory breakfast.

Additional Tips

Squeeze zucchini well to avoid soggy patties.
Make them gluten-free with almond flour or GF breadcrumbs.
Add a dash of hot sauce or red pepper flakes if you like heat.
Double the batch they freeze and reheat well.
Try baking them at 400°F (200°C) for a healthier version.

FAQs

1. Can I bake zucchini patties instead of frying?
Yes! Place on a greased baking sheet and bake at 400°F for about 15–20 minutes, flipping halfway.

2. Can I freeze them?
Absolutely. Freeze patties after cooking and reheat in the oven or air fryer.

3. Do I need to peel the zucchini?
Nope! The peel is thin and tender and it adds nutrients.

4. Can I use yellow squash instead?
Yes, or even a mix of zucchini and squash for color and flavor.

5. How do I keep them from falling apart?
Make sure your mixture isn’t too wet and that the egg-to-breadcrumb ratio is balanced.

6. Can I make them dairy-free?
Skip the cheese or use a dairy-free alternative.

7. Can I air fry them?
Yes air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.

8. Are they keto-friendly?
Use almond flour instead of breadcrumbs to lower the carbs.

9. What herbs taste best in these?
Parsley, dill, basil, or chives all pair well with zucchini.

10. Can I make the mixture ahead?
Yes, refrigerate it for a few hours before shaping and frying.

Conclusion

These Zucchini Patties are crispy, savory, and seriously addictive the perfect way to turn a humble vegetable into something truly delicious. Whether you’re using up a bumper crop or just looking for a light, satisfying dish, this recipe delivers every time!

Print