Zucchini Patties Recipe - Allrecipes.com
Zucchini Patties Recipe
  • READY IN 30 mins

Zucchini Patties

Recipe by  

"These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top."

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Ingredients Edit and Save

Original recipe makes 12 patties Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
  2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
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Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2004

These are delicious! I substituted instant mashed potato flakes for the flour, which I think makes for better taste and consistency!

 
Most Helpful Critical Review
Sep 04, 2011

I added fresh garlic and basil and fried in butter. I don't know exactly what was wrong with it, but it just wasn't that good. It was ok at best. The bf liked it tho.

 
Jul 22, 2004

This is a very good recipe which I will definitely use again. After reading other reviews, I made a couple adjustments. I salted the grated zucchini first and let it sit in a colander to draw out the excess moisture. Then I patted it dry with paper towels. I also added some fresh chopped garlic and Italian-style bread crumbs to the mixture. Then, after forming the patties, I patted on more bread crumbs. They fried up nice and crispy. I served them with marinara sauce, which my husband and I both thought was the perfect accompaniment.

 
Sep 16, 2003

WOW! These are soooo good! Very easy to make. I tweaked the recipe a bit though since it seemed a little bland as is. I added some black pepper, parsley and garlic. I also threw in some chopped mushrooms since they go so well with zucchini. I think next time I'll try different cheeses and other complementary veggies like red bell pepper. These would probably go really well with some marinara sauce too.

 
Sep 08, 2007

These zucchini patties are AWESOME!! My husband and I both loved them--I can't wait to make them for others. I did tweak the recipe a bit and followed the suggestions of others. The liquid from the zucchini absolutely needs to be squeezed out to make this work--otherwise it will be much too runny. Here is what I did: used 3 eggs instead of 2 (i had a bit more onion and zucchini than what was called for), added 3 cloves of pressed garlic, a 1/2 tsp. of red pepper flakes, 3/4 to a full cup of italian seasoned bread crumbs, and 1/2 c. of cheddar (on top of the other cheeses). Also, I lessened the amount of flour to maybe 1/4 c. Lastly, I sprinkled the patties with bread crumbs before frying. Will definitely make this again--can't wait in fact!

 
Dec 01, 2006

These are great with the recipe as is, but they turn out a little better if you drain the excess water off of the Zuc first. I've also used just a Tablespoon of flour and a 1/3 cup of seasoned bread crumbs to replace the 1/2 cup flour, to add more flavor and they were fabulous.

 
Jan 29, 2003

Wow, what a great recipe for zucchini. We just ate these up. They even look just like potato patties. I made these even lighter by adding reduced fat shredded mozzarella cheese and frying them in a spray marjorine. I also added some garlic for extra flavor. Thanks for a wonderful recipe that I will surely use over and over again.

 
Jan 11, 2004

This recipe was simple and great tasting! What I also did was make the full recipe, made enough for my fiance and myself. Then I put the remining mixture back in the fridge to use again a few days later. It was fine, just drain the accumulated liquid from the settling.

 

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Nutrition

  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 320 mg
  • 13%

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

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