These Zucchini Patties are a light, crispy, and flavorful way to enjoy summer squash without the heaviness. Made with grated zucchini, carrots, cheese, and green onions—these patties are packed with flavor and perfect for using up garden-fresh produce.
A healthy, delicious side dish or snack that everyone will love!
Why You’ll Love This Recipe:
- 🥒 Light & Fresh: Zucchini keeps them moist without being heavy.
- 🧀 Cheesy Goodness: Mozzarella or cheddar gives richness and helps bind the mixture.
- 🥕 Veggie Boost: Carrot adds color, crunch, and natural sweetness.
- ⏱️ Quick & Easy: Ready in under 20 minutes—no fancy tools required.
- 🥣 Great for Any Meal: Perfect as a snack, appetizer, burger base, or side dish.
Ingredients (Makes 12–15 patties):
For the Mixture:
- 2 medium zucchinis , grated (about 2 cups grated)
- 1 medium carrot , grated (about ½ cup)
- 1 cup shredded cheese (mozzarella, cheddar, or Monterey Jack work well)
- 2 large eggs
- 3–4 tbsp finely chopped green onion (or scallions)
- Salt and black pepper , to taste
Optional Add-ins:
- 1 clove garlic , minced (or ½ tsp garlic powder)
- 2–3 tbsp all-purpose flour or breadcrumbs (for firmer texture)
- Fresh herbs like parsley, cilantro, or dill (optional – for extra freshness)
For Cooking:
- 2–3 tbsp vegetable oil or olive oil (for frying)
Instructions:
Step 1: Prep the Vegetables
Grate the zucchinis and carrots using a box grater or food processor.
Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This prevents soggy patties and helps them hold shape.
Step 2: Mix Everything Together
In a large bowl, combine:
- Grated zucchini and carrot
- Shredded cheese
- Eggs
- Chopped green onions
- Garlic (if using)
- A dash of salt and pepper
Mix until everything is evenly combined.
If the mixture feels too wet or doesn’t hold together easily, stir in flour or breadcrumbs one tablespoon at a time until it firms up.
Step 3: Shape into Patties
Using your hands or a spoon, form the mixture into small patties about 2–3 inches wide and ½ inch thick .
Place on a tray and chill for 10–15 minutes if needed to help them firm up before cooking.
Step 4: Pan-Fry Until Golden
Heat a non-stick skillet over medium heat and add just enough oil to lightly coat the pan.
Once hot, carefully place the patties in the skillet, leaving space between each.
Cook for 3–4 minutes per side , until golden brown and crisp.
Flip gently with a spatula and cook the second side until set and lightly golden.
Tip: Don’t flip too soon—let them cook undisturbed for best browning.
Step 5: Serve Warm & Delicious
Serve warm with your favorite dipping sauce:
- Tzatziki
- Greek yogurt
- Sour cream
- Marinara or spicy aioli
Enjoy as-is, on a bun, or alongside a fresh salad.
Tips for Success:
- 🧊 Drain Zucchini Well: Moisture is the enemy of crisp patties—squeeze out every drop!
- 🍽️ Use Cold Hands: Helps prevent sticking while shaping.
- 🧁 Make Ahead Magic: Form patties ahead and refrigerate overnight.
- ❄️ Freezer-Friendly: Fully cooked patties freeze well—reheat in oven or toaster oven.
- 🌿 Add Herbs or Spice: Try cumin, paprika, or jalapeños for more depth and kick.
Serving Suggestions:
- Great as a low-carb lunch or dinner side.
- Perfect for brunch, picnic baskets, or lunchboxes.
- Ideal as a vegetarian main dish or served over greens.
Nutritional Information (per patty, makes 12 servings – approximate):
(Without optional add-ins – based on mozzarella and regular oil)
- Calories: ~80 kcal
- Protein: ~4g
- Carbohydrates: ~3g
- Fat: ~6g
- Fiber: ~0.5g
- Sugar: ~1g
These Zucchini Patties are a simple yet satisfying way to enjoy fresh summer produce with a little cheesy goodness. With their crispy edges, soft center, and savory flavor—they’re a hit with kids and adults alike.
So go ahead and make this today… because once you try these—you’ll want to make them all season long!
