Parmesan Zucchini Patties Recipe -
Parmesan Zucchini Patties Recipe
  • READY IN 35 mins

Parmesan Zucchini Patties

Recipe by  

"Worth the effort. Everyone likes them."

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Ingredients Edit and Save

Original recipe makes 14 patties Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    35 mins


  1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir zucchini, onion, and garlic in hot oil until vegetables are limp and moisture evaporates, about 5 minutes. Stir basil, parsley, black pepper, and thyme into the vegetables; remove from heat. Transfer zucchini mixture to a large mixing bowl.
  2. Stir eggs, crushed crackers, and 1 cup Parmesan cheese into the zucchini mixture until it binds together; shape into 14 3-inch patties.
  3. Pour enough vegetable oil in a skillet to reach about 1/2 inch deep; heat over medium-high heat.
  4. Cook patties, 3 to 4 at a time, in hot oil until well browned, about 2 minutes per side. Sprinkle with additional Parmesan cheese to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 09, 2013

Delicious! I did not measure the parmesan cheese, and was a bit heavy handed, so I had a small issue w/ them sticking in the pan, but that was my fault, not the recipe. These had great flavor, and were definitely worth the extra step of cooking the zucchini, onions and garlic first. I did omit the thyme, as we do not care for it. My little girls loved these, and even my boy who usually does not care for zucchini patties ate them up! I will def be making these again~YUM! Thanks for sharing. :)

Most Helpful Critical Review
Feb 04, 2014

I did not care for this recipe. Will never make this again.

Jul 24, 2013

Our family loved this recipe! Because my husband can not handle spicy food, I left out the garlic and cut the amount of onion in half. I added fried and crumbled bacon to part of the batter just to try something different. We couldn't make up our minds which we liked better. I will definitely make this one again.

Aug 26, 2013

This were very tasty. We left out the onion (hubby can't eat it) and thyme (not a fan of that spice).

Aug 23, 2015

This was good, be sure to cook zucchini mixture in pan long enough to simmer most of liquid away. I added a can of salmon, and some dill weed. Made a sauce of sour cream, a little mayo, dill weed, lemon juice & salt & pepper. Really good! made a double batch, froze half the patties on parchment covered cookie tin til firm, then wrapped in foil, separating each patty with parchment. Have an easy meal in the freezer now!

Aug 19, 2015

The first batch was too thick and kind of fell apart. But that being said, my ingredients were not totally zucchini. Grocer was out of all but 3 small zucchini, So I added a squash, (cooked) for the other cup and some grated carrots and celery and onion for the other cup. The flavor was good, but didn't stick together well, unless I formed them small and cooked them in the 2 " oil a long time before turning over. The taste was very good. Make sure you use exactly the amount of zucchini they call for in the recipe, cause that is what it needs. My squash (green acorn squash) was obviously too soft to make a good solid patty. ANYWAY, added parmesan cheese was amazingly good on top of the cooked Parmesean Zucchini Pattys!!

Aug 17, 2015

Made exactly as written and they were REALLY good! Will make again and use a temperature controlled fryer. They came out a lot more brown than they should have been, but tasted great!

Sep 26, 2014

It tasted great! I halved the recipe and tried to make only 7 but it didn't work out as I planned. Use 4 eggs if making the whole batch.


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  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 343 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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