Zucchini Patties Recipe tastes crispy on the outside, tender and cheesy inside, with little pops of fresh herbs in every bite. It works for busy weeknight dinners or meal prep lunches and takes about 35 minutes from start to finish. I first tested these for a potluck, and my friends now text me every summer when their gardens overflow with zucchini.
Why Choose This Zucchini Patties Recipe
These zucchini patties stay golden and crisp instead of soggy, thanks to a few simple tricks that pull out excess moisture. The batter comes together in one bowl, uses basic pantry ingredients, and cooks quickly in a skillet.
You can serve them as a vegetarian main, a fun appetizer, or tuck them into a sandwich like a veggie burger. Kids usually eat them without complaint, which already makes this recipe a small miracle.
“These zucchini patties taste like little veggie fritter nuggets of joy, crispy, cheesy, and gone in minutes. ★★★★★”
Ingredients You’ll Need
Zucchini Patties Ingredients
- 2 medium zucchini, about 1½ pounds total, coarsely grated
- Smaller zucchini give better texture and less water than giant ones.
- 2 large eggs
- Use cold or room temperature; both work.
- ½ cup grated Parmesan cheese
- Use real Parmesan or a good quality store brand; the green can works in a pinch.
- ½ cup shredded mozzarella or cheddar
- Mozzarella gives a mild flavor, cheddar adds more sharpness.
- ¾ cup plain breadcrumbs
- Use panko for extra crunch or regular breadcrumbs for a softer patty.
- 2 tablespoons all purpose flour
- Helps bind the mixture so patties keep their shape.
- 2 green onions, thinly sliced
- Or use 2 tablespoons finely minced red or yellow onion.
- 2 tablespoons chopped fresh parsley
- Swap with basil, cilantro, or dill if you prefer.
- 1 small garlic clove, minced (or ½ teaspoon garlic powder)
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning or dried oregano
- ¾ teaspoon fine sea salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- 3–4 tablespoons olive oil or avocado oil, for pan frying
Optional Add‑Ins
- ¼ cup crumbled feta for a salty, tangy twist
- ¼ cup finely grated carrot for extra color and veggies
- 2 tablespoons finely chopped sun dried tomatoes for more flavor
Pantry Shortcuts & Substitutions
- Use pre shredded cheese to save time; pat it dry if it looks very moist.
- Use seasoned breadcrumbs and reduce added salt slightly.
- Use gluten free breadcrumbs and a 1:1 gluten free flour blend for a gluten free version.
- Use dairy free shredded cheese and skip Parmesan for a dairy free option.
Equipment
- Box grater or food processor with shredding disc
- Large mixing bowl
- Clean kitchen towel or several layers of paper towels
- Measuring cups and spoons
- Large nonstick or cast iron skillet
- Spatula for flipping
- Sheet pan with cooling rack (optional, helps keep patties crisp)
Tips & Tricks
- Salt the grated zucchini and squeeze it very well to remove moisture; dry zucchini gives crisp patties.
- Use a light hand when mixing so the batter stays tender and not dense.
- Chill the mixture for 10–15 minutes if it feels very loose; cold batter holds shape better.
- Shape patties with slightly wet hands so the mixture does not stick to your fingers.
- Keep patties small, about 2 to 3 inches wide, so they cook through without burning.
- Heat the skillet and oil before you add patties; hot oil gives a golden crust.
- Avoid crowding the pan; cook in batches so patties brown instead of steam.
- Place cooked patties on a wire rack instead of a plate so the bottoms stay crisp.
- Taste one patty from the first batch and adjust salt or seasoning in the remaining batter.
- Use a nonstick or well seasoned cast iron skillet to prevent sticking and broken patties.
How to Make Zucchini Patties Recipe
Step 1: Prep and Salt the Zucchini
Wash the zucchini and trim the ends. Grate the zucchini on the large holes of a box grater or in a food processor. Place the grated zucchini in a large bowl, sprinkle with ½ teaspoon of the salt, and toss to coat.
Let the salted zucchini sit for 10 minutes so the salt can pull out moisture. After 10 minutes, transfer the zucchini to a clean kitchen towel or layered paper towels. Squeeze very firmly over the sink until you remove as much liquid as possible, then place the squeezed zucchini in a clean mixing bowl.
Step 2: Mix the Batter
Add the eggs to the bowl with the zucchini and whisk them lightly with a fork. Stir in Parmesan, shredded mozzarella or cheddar, green onions, parsley, garlic, onion powder, Italian seasoning, remaining ¼ teaspoon salt, black pepper, and red pepper flakes if you use them. Mix until everything looks evenly combined.
Sprinkle in the breadcrumbs and flour and fold them into the mixture. The batter should feel thick and scoopable, not soupy. If it looks too wet, add 1–2 tablespoons more breadcrumbs; if it looks too dry and crumbly, add 1 tablespoon of beaten egg or a splash of milk.
Step 3: Shape the Patties
Use a small measuring cup or cookie scoop to portion the mixture, about 2 tablespoons per patty. Roll each portion lightly between your hands, then flatten it into a disc about ½ inch thick. Place formed patties on a plate or tray.
If the mixture feels soft, chill the shaped patties in the fridge for 10–15 minutes. This short chill time helps them hold shape when they hit the hot skillet. Use that time to set up your skillet and oil.
Step 4: Pan Fry to Golden Perfection
Set a large nonstick or cast iron skillet over medium heat and let it heat for 1–2 minutes. Add 2 tablespoons of oil and swirl the pan so the oil coats the surface. When a tiny bit of batter sizzles on contact, the oil reached the right temperature.
Add patties in a single layer with space between them. Cook each side for about 3–4 minutes until the bottom turns deep golden and the center feels set. Flip gently with a spatula and cook the second side for another 3–4 minutes.
Transfer cooked patties to a wire rack set over a sheet pan or to a plate lined with paper towels. Add a little more oil to the skillet if it looks dry and repeat with the remaining patties. Taste one, adjust seasoning in the remaining batter if needed, and finish cooking.
Step 5: Serve
Serve zucchini patties hot or warm. Add a squeeze of lemon juice over the top for brightness. Pair with your favorite dipping sauce and a simple side, then enjoy.
What to Serve with it?
These zucchini patties pair nicely with a cool yogurt garlic sauce, ranch dressing, or a simple mix of Greek yogurt, lemon, and herbs. Add a big green salad, cucumber tomato salad, or a simple chopped salad for a light meal. You can tuck patties into pita with lettuce, tomato, and a spoonful of hummus for a handheld option. They also go well with rice pilaf, quinoa, or roasted potatoes for a more filling plate.
Storage Options
- Store leftover zucchini patties in an airtight container in the fridge for up to 4 days.
- Place parchment between layers so patties do not stick to each other.
- Freeze cooked patties on a sheet pan until firm, then move them to a freezer bag and keep them up to 2 months.
- Reheat in a skillet over medium heat with a tiny bit of oil until hot and crisp again.
- Use an air fryer at 375°F for 4–6 minutes to reheat from the fridge or 8–10 minutes from frozen.
- Use the oven at 375°F for 10–12 minutes, flipping once, if you reheat a larger batch.
Zucchini Patties Recipe
Ingredients
Instructions
- Wash the zucchini and trim the ends. Grate the zucchini on the large holes of a box grater or using a food processor shredding disc.
- Place the grated zucchini in a large bowl, sprinkle with 1/2 teaspoon of fine sea salt, and toss to coat. Let sit for 10 minutes to draw out moisture.
- Transfer the salted zucchini to a clean kitchen towel or layered paper towels. Squeeze very firmly over the sink to remove as much liquid as possible, then place the squeezed zucchini in a clean mixing bowl.
- Add the eggs to the bowl with the zucchini and whisk them lightly with a fork to combine.
- Stir in the Parmesan, shredded mozzarella or cheddar, green onions, parsley, garlic, onion powder, Italian seasoning or oregano, remaining 1/4 teaspoon salt, black pepper, and red pepper flakes if using. Mix until evenly combined.
- Sprinkle in the breadcrumbs and flour and fold them into the mixture until the batter is thick and scoopable, not soupy. If the mixture looks too wet, add 1–2 tablespoons more breadcrumbs; if it looks too dry and crumbly, add a small splash of milk or a bit of beaten egg.
- Use about 2 tablespoons of mixture per patty. Roll each portion lightly between your hands, then flatten into a disc about 1/2 inch thick. Place the formed patties on a plate or tray.
- If the mixture feels very soft, chill the shaped patties in the refrigerator for 10–15 minutes so they hold their shape better when cooking.
- Set a large nonstick or cast iron skillet over medium heat and warm for 1–2 minutes. Add about 2 tablespoons of oil and swirl to coat the pan.
- When a small bit of batter sizzles on contact, add patties in a single layer without crowding. Cook for 3–4 minutes per side, or until deep golden brown and the centers feel set.
- Transfer cooked patties to a wire rack set over a sheet pan or to a plate lined with paper towels. Add more oil to the skillet as needed and repeat with the remaining patties.
- Serve the zucchini patties hot or warm with a squeeze of lemon juice and your favorite dipping sauce, or as part of a meal.
Notes
Approximate per patty (about 1/16 of recipe): 80–90 calories; fat 5 g; saturated fat 1.5 g; carbohydrates 6 g; fiber 0.5 g; sugars 1 g; protein 4 g; sodium 210 mg. Values are estimates and will vary based on exact ingredients, oil absorbed during frying, and portion size. Storage: Store leftover zucchini patties in an airtight container in the refrigerator for up to 4 days, with parchment between layers. Reheat in a lightly oiled skillet, air fryer, or 375°F oven until hot and crisp.