Zucchini Patties, one of the best ways to use up summer Zucchini, fast and easy, onions, parmesan and spices make these so deliciously tasty, the perfect appetizer or side dish.
We are finally having some cooler weather! No more 40 to 45 and humid as heck but some low 30’s. I really don’t care how hot it is in the day as long as I can sleep at night, and yes I have been sleeping the last couple of nights.
What an amazing blissful experience!
On another happy note, you will be pleasantly surprised to know that this will probably be my last zucchini recipe of the summer season.
I have Baked it, Grilled it, I have made it with Pasta and turned it into a Dessert Loaf. And now they have become Zucchini Patties. So goodbye to the do-all-veggie of the summer.
Until next year when you take over my garden once again!
I have to admit though this is one of the best recipes for any of those bigger zucchini that you may have hanging around.
Believe me we have a few of our own. How many have we discovered hidden under some of those huge zucchini leaves. There are always a few that get away from us!
But don’t despair, no need to throw them away. Just shred them down, toss the ingredients together in a bowl, add a little olive oil to a frying pan and add a heaping tablespoon full to the pan.
Cook until browned on both sides and there you have easy, healthy, and delicious Zucchini Patties.
If you make them small enough they could become an easy appetizer, bigger they become the perfect quick, weekday meal, serve with a little dipping sauce, a simple mayo and fresh chives mixture and a tasty Side Salad and there you have it. Buon Appetito!
Zucchini Patties
Ingredients
- 2 cups grated zucchini well-drained approximately 3 medium zucchini wring out excess moisture with hands
- 1 tablespoon finely chopped onion 9 grams
- 1/4 cup Parmesan cheese 25 grams
- 1/4 cup flour 30 grams
- 2 eggs
- 2 tablespoons mayonnaise 30 grams
- 1/4 teaspoon oregano 1/4 gram
- 1/4 teaspoon salt 1.4 grams
- sprinkle of pepper
- 1-2 tablespoons olive oil 15-30 grams
Instructions
- In a medium bowl mix together all ingredients except for 1-2 tablespoons olive oil.
- In a medium to large frying pan over medium heat, heat 1-2 tablespoons olive oil. Drain on a paper towel lined plate and serve. Enjoy!
- Drop a heaping tablespoon full of the zucchini mixture, cook until browned on both sides.
- Drain on a paper towel lined plate and serve. Enjoy!
Nutrition
Aby says
Thanks for the tip Rosemary, much appreciated.
Aby says
Hello, i was wondering how long to cooknthem for? How do i find out if the inside is cooked?
I made my last few a bit thinner to make sure they cook through..yours look pretty thick and golden..mine look a bit overcooked on the exterior.
Thanks!
Rosemary says
Hi Aby, don’t cook them on too high a heat, and maybe covering them for a few minutes would help with cooking the insides. And flip them a few times between browning. Hope that helps.
Antonia says
Will definitely try on the weekend my girlfriend made them and I absolutely loved them
Rosemary says
Hi Antonia, thanks so much, so glad you enjoyed them. Have a great weekend.
Marg says
How can I make rhese gluten free please..
.
Rosemary says
Hi Marg, I have never made these gluten free but I suppose you could substitute with 1 for 1 gluten free flour.
Daniela says
Love this recipe …I can’t keep up with making them . My 3 boys gobble them up!
I did replace the mayo to plain Greek yoghurt.
Can I freeze these for later use ?
Would be great to send off with my boys heading to university .
Thanks again
Rosemary says
Hi Daniela, so glad you and your boys love them. And yes they can be frozen, just place in a freezer bag or container (single layer) and freeze, they can be frozen for up to 2 months.
Robin Curry says
First time I ever tried zucchini patties, it was at the home of my elderly Italian friend. Of course there was no specific measurements to his recipe. I’m sure there was no mayo in his, but it sure pulls things together in this one.
This is as close as it comes!
Rosemary says
Hi Robin, thanks so glad you like them and yes good Italian cooks never measure, my mother in law didn’t even measure when she baked! Have a great week.
Shea says
I made these tonight and even my picky teenager loved them! The recipe made 6 palm sized patties & I added fresh jalapeno for a little kick. It was pretty tasty! Thanks for sharing!
Rosemary says
Hi Shea, thanks so glad your teenager loved them too!
Deborah Johnson says
These are GOOD, GOOD, GOOD! They fit perfectly into my low carb diet. A definite 5 stars.
Rosemary says
Hi Deborah, thanks so much, so glad you enjoyed them.
Whitney says
I feel like I’ve eaten zucchini ALL summer as well! But, it was all absolutely delicious! These patties look good! My boyfriend introduced me to ‘zucchini pancakes’ when we first started dating — very similar to these! Yum yum!!
Denise says
IMade these for dinner tonight. Excellent use of zucchini. We loved it! I will make them again when the family is here for dinner on Sunday. Because my garden is more full of tomatoes than zucchini, I placed the cakes on top of large slices of vine ripened heirloom tomatoes. It just added a wonderful flavor dimension.
Rosemary says
Hi Denise, thanks, glad you enjoyed them, I have so many tomatoes now too! Heirloom tomatoes are gorgeous I will have to get some seeds for next year. Have a great day.
Renee says
Yum, I’d love these alongside your meatloaf! I can’t wait to make these!
Rosemary says
Hi Renee, thanks hope you enjoy them.
Ann says
I can never get enough of zucchini. These patties look amazing. Thanks for sharing.
Marisa Franca @ All Our Way says
Frankly, I’ve yet to tire of zucchini.I think of he dreary winter months where fresh veggies are hard to come by. The zucchini patties would be a great addition to any meal. Thank you for sharing.
Diane P. says
that should read, “another good post”
Diane P. says
These look delicious!! I will be trying these soon. Zucchini is probably my favorite vegetable. Thanks for another go post, Rosemary.