Parmesan Zucchini Patties

Parmesan Zucchini Patties

10
Barbara Zernicke 0

"Worth the effort. Everyone likes them."
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Ingredients

35 m servings 261 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

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, a...

Most helpful critical review

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

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, a...

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 ju...

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

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 wee...

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) f...

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!

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.

Over abundance of zucchini in the summer. This is a great recipe. I didn't have enough parm cheese or saltines. I had club crackers which worked great and added enough plain bread crumbs to Make...

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