Zucchini Patties

Zucchini Patties are a delicious and easy way to enjoy summer’s most versatile vegetable. Crispy on the outside and tender on the inside, these cheesy, savory patties are perfect as a light meal, side dish, or even a fun appetizer. Made with simple pantry ingredients and ready in minutes, they’re a great way to sneak more veggies into your diet—without sacrificing flavor.

Why Make This Recipe

Zucchini Patties are a go-to recipe for anyone looking for a quick, budget-friendly, and healthy dish. They’re great for using up an abundance of garden zucchini, and they come together in just one bowl with minimal prep. Whether you’re vegetarian or simply looking for a meatless meal idea, these patties offer a satisfying bite with a crispy texture and cheesy goodness.

How to Make Zucchini Patties

These patties are as easy as mixing everything in one bowl, shaping the mixture into small rounds, and pan-frying them to golden perfection. You don’t need any fancy tools—just a grater, skillet, and a few minutes of your time.

Ingredients

• 2 cups shredded zucchini

• 1/2 cup shredded cheddar cheese

• 1/3 cup biscuit/baking mix

• 2 tablespoons grated onion

• 1/2 teaspoon salt

• 1/2 teaspoon dried basil

• 1/4 teaspoon pepper

• 2 large eggs, room temperature, lightly beaten

• 2 tablespoons butter

Directions

1. In a mixing bowl, combine zucchini, cheddar cheese, baking mix, grated onion, salt, basil, and pepper.

2. Stir in the eggs and mix thoroughly until well blended.

3. Using about 1/4 cup of mixture per patty, shape into 6 even patties.

4. Heat butter in a skillet over medium-high heat.

5. Cook patties in the skillet for 4–5 minutes per side, or until golden brown and cooked through.

6. Remove from skillet and place on a paper towel-lined plate to drain excess butter. Serve warm.

How to Serve Zucchini Patties

These patties are delicious on their own or paired with your favorite dipping sauce—ranch, sour cream, or a dollop of Greek yogurt all work beautifully. Serve them alongside a fresh garden salad, in a sandwich, or even topped with a poached egg for breakfast. They’re perfect hot off the skillet or at room temperature.

How to Store Zucchini Patties

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freeze: You can freeze cooked patties by placing parchment between layers and storing in a freezer-safe bag for up to 2 months.

• Reheat: Warm in a skillet or oven to restore crispiness. Avoid microwaving, as it may make them soggy.

Tips to Make Zucchini Patties

• Drain Zucchini Well: If your zucchini seems watery, squeeze out excess moisture using a clean towel or cheesecloth.

• Add More Veggies: Feel free to toss in finely chopped spinach, corn, or grated carrots.

• Cheese Variations: Try mozzarella, parmesan, or pepper jack for a different flavor twist.

Variation

• Gluten-Free Option: Use a gluten-free baking mix or almond flour as a substitute.

• Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño for heat.

• Herb Swap: Use fresh parsley or dill instead of dried basil for a fresh, herbal flavor.

FAQs

Can I bake Zucchini Patties instead of frying?

Yes! Bake at 400°F (200°C) on a greased baking sheet for 20–25 minutes, flipping halfway through.

How do I keep Zucchini Patties from falling apart?

Make sure to drain excess moisture from the zucchini and fully combine the eggs and baking mix to help bind the mixture.

Can I make Zucchini Patties ahead of time?

Absolutely! Mix the ingredients and refrigerate the uncooked patties for up to 24 hours. Cook just before serving.