This recipe for cheesy zucchini patties is simple to prepare and a great way to use up farm zucchini in excess.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 12 patties |
Ingredients
- 2 cups grated zucchini
- 2 eggs, beaten
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ cup chopped onion
- salt to taste
- 2 tablespoons vegetable oil
Instructions
- Place zucchini, eggs, flour, Parmesan cheese, mozzarella cheese, onion, and salt in a medium bowl; stir until well combined.
- Heat oil in a skillet over medium-high heat.
- Scoop tablespoonfuls of zucchini mixture into hot oil and fry, working in batches, until golden brown, about 2 minutes per side.
Nutrition Facts
| Calories | 245 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 282 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Why do people give a recipe a rating when they change the ingredients and make something else? Make it and rate it as written, then add comments how you’d make it next time.
I only had sharp cheddar though. Also, I did put some Italian seasoning in too. But, I think it turned out great.
Easy to make GF with your favorite flour. I would definitely recommend removing the seeds from a larger zucchini. You can use your favorite season salt to personalize it.
Easy and delicious.
No changes until I make a recipe for the time, then make changes if needed, but this recipe ROCKS ! I luv Zucchini anyway but never thought to make it as a snack w/dip. I’ll pass it on (as is, no change) to friends and family cooks
I used the notes from Stone Soup and they were perfect. I made a double batch and froze them for a very easy side dish with leftover mains. Thank you Shirlie and Stone Soup.
I found this very very very plain.
Really liked this recipe. I might even grow my own zucchini next year just to be able to make again.
I tweaked the recipe a bit to suit my family’s taste (as most people do) and we LOVE it! I salted the zucchini and let it drain for about 15 minutes, substituted 1/2 the flour with seasoned bread crumbs (used gluten free flour and crumbs), added garlic powder and smoked paprika. Finally, I pre-cooked the onion with green pepper and shredded carrots, and then mixed it all together and cooked as the recipe states, topping with salt while they drain on paper towel. Dangerously good, I could eat the entire batch myself. This will definitely remain in our rotation forever!
YUMMY-And I dressed it up Mexican style. Added 1/2 C Panko, used cheddar with the mozz cheeses, added a bunch of chopped up fresh cilantro, 1 Jalapeno de-seeded and de-membraned- chopped up, and seasoned with Cumin and other mexican seasonings…and pan fried them in Avacado Oil… THEY ARE AMAZING …Cant wait to try them another way—like italian style with fresh basil or Pesto in it!!!
Everyone loved this!
I read the comments and decided to add a clove of garlic, used all cheddar because that is what I had on hand, made half with potato flakes and half with flour, cooked them in olive oil and tried both sour cream and spaghetti sauce for dipping. Both flour and potato flakes were great, but I preferred those with potato flakes and thought spaghetti sauce was delicious for dipping. The potato flake cakes didn’t hold up as well in cooking as those made with flour. I will probably use a little more potato flake next time and maybe another clove of garlic…and there will be a next time! Yum!
Haven’t tried this yet, but I hope to — but I have a question -. You have to rate the recipe, so I put it at 4 stars cuz it sounds yum! —-When cooking these in an air fryer at 400 for 12 min., do you still use the oil – and in the same amount?
I substituted pork rind panko crumbs for the flour to reduce the carbs, otherwise, I followed the recipe exactly as written. I though the patties were bland. When I make it again, I will add garlic, green onions, some herbs and a pinch of hot paprika for a bit of a kick.
This is my “go to” recipe for the first zucchini out of my garden…this year it weighed in at 1.86 pounds, so I’ll probably split the load and freeze the rest for a zucchini treat in winter. This is fast, easy, flavorful and so very very tasty. And a great companion to a roast chicken. The one omission is that there is no mention of “sweating” the zucchini before mixing it together.
Easy recipe to prepare! De’lish!
This is an old Italian recipe. I use mashed potato flakes instead of flour, add garlic, cook in olive or grape seed oil and serve with marinara! Delish!!
Easy to make. Very delicious. Took some over to my neighbor and he loved it. Thanks for the recipe.
Made a huge batch with the only change swapping the cheese for the three cheese blend we had on hand. We cooked them up and froze them in parchment paper layers in a tinfoil pan. We now enjoy them on occasion as a treat cooked from an Airfryer at 400 for 12 min – flipping them halfway through. Definitely a great way to preserve the garden zucchini throughout the year!
My family loved these! I used potato flakes instead of flour because I read another comment on here that made the suggestion and wow, just amazing!
Great recipe! I sweated the zucchini prior to using it. I added fresh minced garlic, used flour only, used mild cheddar cheese since it was the only cheese I had. I also made mine in the waffle maker. Make such less mess. Turned out amazing! Hubs LOVED it!