The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 17, 2009
Best zucchini patties I have ever had! I also squeezed out extra water from the zucchini with paper towels.
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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 16, 2009
Unique and tasty solution for all that extra summer squash! I squeezed out the water from the zucchini between a few paper towels before combining it with the rest of the ingredients, but the patty mixture was still a bit hard to keep together. They didn't taste like crab to me but my boyfriend & I thought they were delicious nonetheless. Next time I'll add some crushed red pepper for a little heat. Second time making this, I added a couple of grated carrots. Came out very good!
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Cooking Level: Intermediate

Home Town: Morganville, New Jersey, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 16, 2009
Great recipe, even when baked not fried.
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Cooking Level: Intermediate

Living In: Albany, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 13, 2009
These were very tasty. I made exactly as recipe was written except while the cakes were frying i sprinkled the tops with extra old bay. I didnt have any problems with them being soggy like some reveiwers did. Great way to use up some zucchini. I will be making these again! Thanks!
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Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 13, 2009
very good and easy. i think it needed more old bay.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 13, 2009
These were excellant! I didn't have old bay seasoning so I used tony chachere's original creole seasoning, they were gone as fast as I could cook them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 12, 2009
These are really good. I fried mine in just enough oil to cover bottom of nonstick pan. Cooked until well browned, which made the outside nice and crispy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 10, 2009
These were great! Not too soggy like others mentioned, but I missed the step of dredging in flour and I accidently mixed the flour and bread crumbs into the mixture, turned out great so not sure if I'll try it the right way next time or not. I followed advise of adding 1 1/8 tsp. seasoning, I think I'll add closer to 1 3/4 tsp. next time. Even my daughter who doesn't like zucchini was eating them up! Great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 9, 2009
These are fabulous!! For someone who just returned to vegetarianism, these are perfect; full of flavor, void of meat. Even my 1 year old loved them, and actually cried when we were out of them and she couldn't have more. I did sub olive oil for the butter and didn't bread in flour, though. The olive oil sub worked well, but not skipping the breading was a bit of a mistake. The first batch into the pan nearly fell apart. The next ones I packed really tightly and they held up, but barely. So to others who are going to make this, it pays to bread them.
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Cooking Level: Expert

Home Town: Seaside, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Aug. 6, 2009
What a good way to use a lot of zucchini! I substitute plain oats for the seasoned bread crumbs, double the seasoning, and fry on a non-stick griddle. I use the butter on the griddle rather than in the batter. Good variations: 1) add semi-mashed pinto beans, 2) substitute 1 T. sugar and 1 t. cinnamon for the recipe seasoning.
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Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA
Living In: South Bend, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 6, 2009
fantastic. so very very good. a great way to add veggies to the diet.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 5, 2009
really fantastic. crispy outside, soft and 'melted cheesy texture' inside. I was worried that they would be flat as there is no 'salt' in the recipe, but I made them as directed and they were perfect - a little chipotle mayo would be perfect with them. Yummy!
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Cooking Level: Expert

Living In: Redmond, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 4, 2009
Excellent - I will try and bake them next time but they were excellent and i followed the recipe exactly.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 3, 2009
These are great! I used whole wheat bread crumbs mixed in, and coated them with panko crumbs. Doubled the Old Bay. I took the advice of another reviewer to bake them at 400 for 12 min. I buttered a foil lined pan and baked them a bit longer. Crispy, not greasy! I didn't strain the zucchini and had no problem. Great with heirloom tomatoes!!!
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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 3, 2009
Absolutely fantastic!! This is our new go to for all of that zucchini we grew this year. We made a spicy sauce from mayo, sour cream, a splash of Tabasco garlic sauce, and a couple of jalapenos to go along with them. My husband says he prefers these to crab cakes! Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 3, 2009
These were delicious! I followed other reviewers' suggestions and squeezed the liquid out of the shredded zucchini before mixing all the ingredients together, and I added a little garlic powder just for fun. I skipped the flour dredge and baked on a greased cookie sheet at 400 degrees, for about 12 minutes a side. They browned up nicely and were nice and crispy on the outsides. The taste reminded us a little of Thanksgiving dressing, but in a good way. This recipe is a keeper - tasty and very easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Aug. 1, 2009
I didn't have Old Bay seasoning so used a garlic and herb blend, added some parmesan cheese to the mixture and added some extra garlic powder to the flour. EXCELLENT!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 1, 2009
Be sure to really squeeze your shredded zucchini and it's much easier to work with. Zattaran's breading for the bread crumbs worked great. Loved, loved, loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 30, 2009
Very tasty and easy to make. I agree that the batter is very difficult to handle and will try next time to make it stick together better. I will be making these regularly!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 29, 2009
Really great taste and texture. Batter was too messy to handle though even after adding an extra cup of breadcrumbs. I did not have any Old Bay on hand so I used some Greek seasoning and it was very yummy. I will definately make this again and squeeze out the excess water from the zucchini so it handles better and try some Japanese bread crumbs to dredge instead of flour. This is a keeper but the recipe needs modifying somewhat.
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