This is an easy, quick, great dish. Good enough for a main dish. My kids, the vegie police, ate thirds.Don't know why someone had sticking problems, mine were perfect just like the recipe. A keeper for sure.

These were so delicious! Even my three children, who don't care for zucchini, thought these were yummy! I know I'll be asked to make these again soon.

This is a great simple recipe which can be modified and enhanced in many ways. As other reviews mentioned you should try to extract as much liquid from the zucchini as possible before mixing with the other ingredients. If you don't have enough people to eat the whole recipe at one meal, just put the batter in the fridge. A day or two later you can make them again and maybe add a new twist as I did by adding some fried sausage bits or whatever leftover cooked meat you have on hand. Herbs are a good addition too, I added fresh basil to mine.

I make these all the time and as some other reviewers suggested, I use baking mix instead of flour. It adds a little saltiness and richness to the flavor and makes them even better. I also fry them in butter instead of oil -- it makes them a little less healthy, but just that much tastier;) Another tip is to make sure you beat the egg nice and fluffy before adding to the other ingredients. This makes the patties themselves lighter and fluffier. This is my go-to quick recipe (provided I have the ingredients on hand), my husband and I love them!

Very good! If you pick your zucchini fresh from the garden at about five or six inches, there is no need to drain b4 cooking. Thanks for the awesome recipe.

This is a good recipe. I added a diced hungarian yellow pepper, and I used more oil for frying. I loved them. I will be making them again. Thanks for posting this recipe,I had been looking for some recipes to use up some of my zucchini.

Yum! Great way for the whole family to eat veggies and very versatile.

This is a great base recipe... I married into an Italian family so I added my twist to it and hubby loves it. Instead of using flour I used italian seasoned breadcrumbs. I also used my fresh zucchini out of my garden so grated I got 6 cups of zucchini.. and I only use 4-5 eggs instead of 6 I went with a more dryer mixture so it wasn't so cake like and you can really taste the zucchini. My girls loved this too.. my 8 year old hates zucchini but LOVED this (with ketchup...LOL)

I got a very similar favorite recipe from a friend that has chopped banana peppers and no mozzarella. I think maybe they would be too melty with mozzarella. I do not drain the zucchini either. If you want more flavor the peppers may be what that missing ingredient is for you. I also use red onion. They are so colorful & tasty. Great recipe!!

Delicious. A good way to serve zucchini. I followed the recipe exact and fried them until they were very brown and crispy. I ate them with sour cream and pica de gallo, but my husband liked them plain, without the extras.

This was a waste and a disaster. I really wanted these to be as wonderful as they sound. I made exactly as recipe states, added some garlic powder and used onion powder instead of onion. The patties stuck to the bottom of the pan. I used two different pans and two different heats. They didn't work either way. I also used veggie oil with one batch and olive oil with another batch. I wish I could have made these work, but I won't do this one again. Cleaning both my pots is going to be a bugger.

Very good, and versatile. I made mine a bit more Southwestern in style, only because those were the ingredients I had on hand. I used cheddar cheese instead of mozzarella and added a cup of frozen corn (defrosed)since I didn't have enough zucchini and tossed in a couple cloves of minced garlic. Served them with salsa -- they were a nice hearty side dish with grilled turkey tenderloin. They weren't bad warmed up the next day, either.

I really enjoyed these. I made them much thiner than the picture so they were very crispy, and I added salt to each patty as soon as it came out of the pan. A very yummy way to use zucchini. My super picky toddler even ate some.

These were great! I added a clove of garlic to the recipe and topped it w/marinara and my kids loved them!

Excellent vegetarian recipe, high in protein. To lighten up the fat content, I used 1/4 cup grated asiago, 1/2 cup fat-free shredded mozzarella, and 1/2 cup organic egg whites. I grated both 1 med zucchini and 1 med vidalia, squeezing out much of the liquid. I used 1/2 cup organic whole grain pastry flour, and 1/2 tsp Crazy Jane's Mixed-up salt. The yield was 12 2 1/2-3" pancakes. We enjoyed these as a main course with salad, homemade applesauce, french bread and a crisp Pinot Gris. Better than a restaurant! Having worked in the restaurant business 30 years, I know what goes on behind the scenes, and with a good recipe, quality ingredients, and good company, it's almost always better at home. 'Specially for vegetarians. Thanks, Sherlie! Will be using this recipe often.

As others suggested, I squeezed out excess water from squash. I used 1 green and 1 yellow squash, added some garlic, used some cilantro that I had. These were yummy!

I just made these tonight for a casual dinner party. Everyone loved them. There were a few left over and I plan to reheat them and serve them for breakfast with sour cream and applesauce. Delicious.