Recipe by Sherlie A. Magaret
"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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grated Parmesan cheese
shredded mozzarella cheese
salt to taste
These are delicious! I substituted instant mashed potato flakes for the flour, which I think makes for better taste and consistency!
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.
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.
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 138
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