If you ask me, zucchini patties are one of summer’s best kept secrets.
These crispy little cakes turn your garden overflow into a family-friendly side dish that’s packed with fresh flavor. Shredded zucchini gets mixed with herbs and cheese, then pan-fried until golden brown.
They’re made with simple ingredients you probably have in your kitchen right now. A little flour and egg help bind everything together, while garlic and onion add that savory kick.
It’s a great way to sneak more veggies onto your dinner table, and even the kids will ask for seconds.
Why You’ll Love These Zucchini Patties
- Quick and easy – Ready in just 20-30 minutes, these patties are perfect for busy weeknights when you need something fast but satisfying.
- Great way to use up zucchini – If you have a garden overflowing with zucchini or just want to sneak more vegetables into your family’s diet, these patties are the perfect solution.
- Simple pantry ingredients – Made with basic ingredients you probably already have on hand, like eggs, cheese, and instant potato flakes.
- Kid-friendly vegetable dish – The cheesy, crispy exterior makes these patties appealing even to picky eaters who usually avoid vegetables.
- Light and healthy – These patties are a lighter alternative to traditional fried foods while still being filling and flavorful.
What Kind of Zucchini Should I Use?
For these patties, you’ll want to pick medium-sized zucchini that feel firm and heavy for their size. Avoid the really large zucchini since they tend to be more watery and have bigger seeds, which can make your patties soggy. Look for zucchini with smooth, unblemished skin and no soft spots. The key thing to remember is that you’ll need to squeeze out as much moisture as possible from your grated zucchini before mixing it with the other ingredients – this step is crucial for getting patties that hold together well and don’t fall apart in the pan.
Options for Substitutions
These zucchini patties are pretty forgiving when it comes to swaps, so here are some easy substitutions:
- Instant potato flakes: If you don’t have potato flakes, try using breadcrumbs, panko, or even crushed crackers. Start with about ⅓ cup since these don’t absorb moisture quite as well as potato flakes.
- Parmesan cheese: You can swap this with any hard cheese like Romano, aged cheddar, or even nutritional yeast for a dairy-free option. Just use the same amount.
- Mozzarella cheese: Try cheddar, Swiss, or even feta cheese instead. Feta will add a nice tangy flavor, but use a bit less since it’s saltier.
- Zucchini: Yellow squash works perfectly as a substitute and cooks the same way. You could also try grated carrots or sweet potatoes, but you’ll need to squeeze out extra moisture.
- Vegetable oil: Olive oil, avocado oil, or even butter work great for frying these patties. Just adjust the heat if using butter to prevent burning.
- Eggs: For each egg, you can use 3 tablespoons of aquafaba (chickpea liquid) or make a flax egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water.
Watch Out for These Mistakes While Cooking
The biggest mistake when making zucchini patties is skipping the step to remove excess moisture from the grated zucchini, which will leave you with soggy, falling-apart patties instead of crispy golden ones. After grating your zucchini, sprinkle it with salt and let it sit for 10-15 minutes, then squeeze out as much water as possible using a clean kitchen towel or paper towels. Another common error is making the patties too thick or too large – keep them about ½ inch thick and palm-sized so they cook evenly without burning on the outside while staying raw inside. Don’t rush the cooking process by cranking up the heat too high, as medium heat gives you the perfect balance of a crispy exterior and fully cooked center, and always let the first side get golden brown before flipping to prevent them from breaking apart.
What to Serve With Zucchini Patties?
These crispy zucchini patties are perfect as a light lunch with a simple mixed greens salad and a dollop of sour cream or Greek yogurt on the side. I love serving them alongside grilled chicken or fish for a complete dinner, or you can make them the star of the show with some roasted vegetables like bell peppers and carrots. They also work great as an appetizer with a marinara sauce for dipping, or you can stuff them into pita pockets with some fresh tomatoes and cucumber for a quick Mediterranean-style meal. For breakfast lovers, try topping them with a fried egg and some fresh herbs for a satisfying morning dish.
Storage Instructions
Refrigerate: These zucchini patties taste great the next day too! Store them in the fridge in an airtight container for up to 4 days. I like to layer them between paper towels to absorb any extra moisture and keep them from getting soggy.
Freeze: You can definitely freeze these patties for later meals. Let them cool completely, then place them on a baking sheet to freeze individually before transferring to a freezer bag. They’ll keep for up to 3 months and make great quick lunches or sides.
Warm Up: To bring back that crispy texture, reheat the patties in a skillet with a little oil over medium heat for 2-3 minutes per side. You can also pop them in the oven at 350°F for about 10 minutes, but the stovetop method gives you the best crispy results.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 28-34 g
- Fat: 32-38 g
- Carbohydrates: 46-54 g
Ingredients
- 2 medium green zucchini
- 2 large eggs
- 1/2 cup potato flakes (instant)
- 1/2 cup grated parmesan
- 1/2 cup shredded mozzarella
- 1/4 cup diced onion
- Salt as needed
- 2 tbsp vegetable oil
Step 1: Prepare the Zucchini
- 2 medium green zucchini
Slice the zucchinis lengthwise and use a spoon to scoop out the seeds.
Next, grate the seeded zucchini using a box grater or a food processor.
This will provide the base for your patties.
Step 2: Mix the Patty Ingredients
- grated zucchini (from Step 1)
- 2 large eggs
- 1/2 cup potato flakes (instant)
- 1/2 cup grated Parmesan
- 1/2 cup shredded mozzarella
- 1/4 cup diced onion
- salt as needed
In a medium bowl, combine the grated zucchini (from Step 1), eggs, potato flakes, Parmesan cheese, mozzarella cheese, diced onion, and a pinch of salt.
Stir the mixture until everything is well-combined and evenly mixed.
I like to squeeze the grated zucchini gently to remove some excess moisture before mixing, which helps the patties hold together better.
Step 3: Form and Cook the Patties
- zucchini mixture (from Step 2)
- 2 tbsp vegetable oil
Heat the vegetable oil in a large skillet over medium heat.
While the oil heats up, form the zucchini mixture (from Step 2) into 8 round patties, each about 3/4-inch thick.
Place the patties in the hot oil and cook for 2-3 minutes on each side, or until they become golden brown and crispy.
Step 4: Drain and Serve the Patties
Transfer the cooked patties onto a plate lined with paper towels to drain any excess oil.
Let them cool slightly before serving.
For extra deliciousness, I sometimes sprinkle a little extra Parmesan on top right after frying.
Mouthwatering Zucchini Patties
Ingredients
- 2 medium green zucchini
- 2 large eggs
- 1/2 cup potato flakes (instant)
- 1/2 cup grated Parmesan
- 1/2 cup shredded mozzarella
- 1/4 cup diced onion
- salt as needed
- 2 tbsp vegetable oil
Instructions
- Slice the zucchinis lengthwise and use a spoon to scoop out the seeds. Next, grate the seeded zucchini using a box grater or a food processor. This will provide the base for your patties.
- In a medium bowl, combine the grated zucchini (from Step 1), eggs, potato flakes, Parmesan cheese, mozzarella cheese, diced onion, and a pinch of salt. Stir the mixture until everything is well-combined and evenly mixed. I like to squeeze the grated zucchini gently to remove some excess moisture before mixing, which helps the patties hold together better.
- Heat the vegetable oil in a large skillet over medium heat. While the oil heats up, form the zucchini mixture (from Step 2) into 8 round patties, each about 3/4-inch thick. Place the patties in the hot oil and cook for 2-3 minutes on each side, or until they become golden brown and crispy.
- Transfer the cooked patties onto a plate lined with paper towels to drain any excess oil. Let them cool slightly before serving. For extra deliciousness, I sometimes sprinkle a little extra Parmesan on top right after frying.
