Reviewed: Nov. 21, 2009

Very savory and delicious! Went well as a side dish with some bunless burgers.

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Reviewed: Nov. 19, 2009

These were just okay. I drained /squeezed the zuchinni well to reduce the moisture first, and I added garlic and Italian-type spices (oregano, basil, etc) to the patties. But they were rather ho-hum. I won't make these again.

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JPMJ

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2009

I thought these patties had great flavor, but were a little more like a pancake than I had hoped for. I was looking for more of a hash brown/crab cake consistency, but they were very doughy instead. Next time I think I'll omit 2 of the eggs and see what happens. Overall a good recipe though!

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Belinda

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Reviewed: Nov. 16, 2009

Great side dish, easily modified to fit whatever you have on hand. You can get almost anyone to eat their veggies with a recipe like this!

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Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 9, 2009

after i added and worked out a few tweaks recommended from others all i can say is... OM NOM OM NOM NOM OM NOM!

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caitjane1

Cooking Level: Beginning

Home Town: Coronado, California, USA

Living In: Ventura, California, USA

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Reviewed: Nov. 7, 2009

My extremely picky 3 year old LOVED this! I was shocked! I like it as well, but...WOW! He's eatting it like it's about to run straight off his plate! I had to sub for a lot because payday is in a week, so I can only imagine how wonderful it would be with all the original ingredients! Thank you so much!

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AuntB

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Reviewed: Nov. 7, 2009

These are a great way to use up extra zucchini from the garden. Makes terrific side dish or even dinner on a busy night.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 7, 2009

I have been making these for years, and love them. I use asiago cheese instead of parmesan (more flavor) and add some garlic powder also. Soooo good!

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Oct. 26, 2009

I used an italian cheese blend instead of the mozzarella and Parmesan separate. I also added onion powder, instead of onion (cause I had none), garlic powder, and some black pepper. I used italian style bread crumbs and it turned out really well!

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num.num.num...food

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

I did as other reviewers recommended and squeezed out the excess liquid from the zucchini before mixing. I added a bit more spice and they turned out great!

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Heather123

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Reviewed: Oct. 6, 2009

This is a very good recipe which I will definitely use again. After reading other reviews, I made a couple adjustments. I allowed the zucchini to drain on some paper towels and added garlic powder,pepper and about 1/2 cup of Panko bread crumbs. My husband wasn't sure he would like them but he was pleasantly surprised will double the batch next time and try some other cheeses as well. We tried them plain and with sour cream. I thought both were very yummy but the husband liked them with sour cream! Thanks for the recipe, Sherlie.

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Erika

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Reviewed: Oct. 6, 2009

These came out good, however, I think I would have enjoyed more seasoning. I used two zucchini as it collapses as it sits so what start as one medium really required two to get the required amount. They only reason I wouldn't try again was that no one else in the family would even try.

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SandyB

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Oct. 2, 2009

Great idea for excess zucchini! My sister and I loved these. I added some mushrooms and garlic to the recipe, then had them with ketchup after cooking - very yummy!

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Eowyn

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

I thought this was a good basic recipe with lots of room for experimentation. I used bisquick rather than the flour and added Tony Cachera's original cajun seasoning to give it a little bite. Nice way to use up some zucchini.

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thepoetnmotion

Cooking Level: Expert

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Reviewed: Sep. 18, 2009

This was good but had too much onion. My husband and I liked it but the kids didn't.

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Chris Simpson

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Sep. 18, 2009

I added a package of onion soup mix for better flavor and they were amazing. Also, no need for oil if you make them on a griddle.

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Diedra Nass

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Reviewed: Sep. 17, 2009

Great recipe. Made this as is and it was delicious. Great way to use up the zucchini in my garden.

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laa cooks

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 16, 2009

I grated the first zucchini and realized that it was a waste of time because they were so wet. So I chopped the zucchini very thinly instead. I removed onions because I hate them, but I think some garlic would have added nicely to this recipe. I'm going to attempt to bake them next time. I used olive oil, but they still had that fried taste instead of accentuating the vegetable. I will use this as an appetizer the next time I have guests over!

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valleycook111

Cooking Level: Expert

Home Town: Eagan, Minnesota, USA

Living In: Apple Valley, Minnesota, USA

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Reviewed: Sep. 15, 2009

Really good!! After reading the reviews I did what others said. salted and wrung out the zucchini - added a bit more once wrung out to bulk up the dish. 1/4 cup flour 2 annehiem peppers diced for heat Fresh parsley diced 1/2 large onion 5 cloves garlic pepper (cheese wise i used what was on hand - shredded "Mexican/Jack blend" and freshly grated Parm.) mixed everything then made patties and rolled them in italian bread crumbs. Heated the pan, added a little olive oil to coat the pan then cooked them till brown. Served with fat free sour cream & choula hot sauce. We also tried it with a sundried tomato pesto.. but that didnt taste as good. **Although yummy - it did make quite a bit of mess for such a simple dish. I am going to play with it a bit more.. needs a few more spices or something to make it outstanding.

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