Zucchini Patties Recipe tastes crispy on the outside, tender in the middle, and packed with garlicky, cheesy flavor that works for breakfast, lunch, or dinner. It suits busy home cooks who want a fast, veggie-packed meal or snack on the table in about 30 minutes from start to finish. I tested this version so many times that my neighbors now greet me with, “So… got any extra patties?”
Why Choose This Zucchini Patties Recipe
This zucchini patties recipe uses simple ingredients, minimal chopping, and one bowl, so cleanup stays easy. The patties hold together nicely, cook quickly, and taste great hot, warm, or straight from the fridge.
You can pan fry them in just a thin layer of oil instead of deep frying, so they feel lighter but still taste crispy. The recipe also works well for meal prep, lunch boxes, and quick snacks when you want vegetables that actually taste fun.
“These zucchini patties taste like the best part of a fritter and a hash brown had a cheesy veggie baby. ★★★★★”
Ingredients You Need
Fresh ingredients
- 2 medium zucchini, about 1 pound total, coarsely grated
- 2 large eggs
- 2 green onions, thinly sliced (or 2 tablespoons finely minced yellow onion)
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh parsley or cilantro, chopped (optional but tasty)
Dry ingredients
- 1 cup breadcrumbs
- Use plain or Italian seasoned.
- Use panko if you want extra crunch.
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika or smoked paprika
- 1/2 teaspoon dried oregano or Italian seasoning
Cheese
- 1/2 cup shredded Parmesan or Pecorino Romano
- Pre grated from a good quality brand works fine here.
- 1/2 cup shredded mozzarella or cheddar
- Use low moisture mozzarella so the patties stay firm.
Binding and frying
- 2 to 3 tablespoons all purpose flour
- Swap with oat flour or almond flour if needed.
- 3 to 4 tablespoons neutral oil for pan frying
- Avocado oil, canola, or light olive oil all work.
Optional toppings and dips
- Greek yogurt or sour cream
- Lemon wedges
- Sliced avocado
- Salsa, tzatziki, or your favorite dipping sauce
Equipment
- Box grater or food processor with grating disc
- Large mixing bowl
- Clean kitchen towel or several layers of paper towels
- Large nonstick or cast iron skillet
- Measuring cups and spoons
- Spatula for flipping
- Cooling rack or paper towels for draining
Quick Tips & substitutions
- Squeeze the zucchini very well so the patties stay crisp and do not fall apart.
- Chill the mixture for 10 minutes if it feels too loose before shaping.
- Swap breadcrumbs with crushed cornflakes, crushed crackers, or gluten free breadcrumbs.
- Use feta instead of mozzarella for a saltier, tangier patty.
- Add a pinch of red pepper flakes if you like a little heat.
- Use egg replacer and extra breadcrumbs if you want an egg free version.
- Shape smaller patties for appetizers and larger ones for burger style sandwiches.
- Use a cookie scoop to portion evenly so all patties cook at the same rate.
How to Make Zucchini Patties Recipe
Step 1: Prep and salt the zucchini
Wash the zucchini and trim the ends. Grate the zucchini on the large holes of a box grater or with a food processor. Place the grated zucchini in a colander set over the sink and sprinkle with a pinch of salt. Toss and let it sit for 10 minutes so the salt pulls out moisture.
Step 2: Squeeze out the moisture
Transfer the salted zucchini to a clean kitchen towel or several layers of paper towels. Wrap it up and squeeze hard over the sink until you remove as much liquid as possible. Take your time with this step because dry zucchini gives you crisp patties. Fluff the squeezed zucchini with your fingers so it breaks apart.
Step 3: Mix the batter
Add the squeezed zucchini to a large bowl. Crack in the eggs and stir to coat the zucchini. Add green onions, garlic, parsley, salt, pepper, paprika, and dried oregano. Stir in the Parmesan, mozzarella, breadcrumbs, and 2 tablespoons of flour until everything combines and forms a thick, scoopable mixture.
If the mixture looks very wet, sprinkle in the remaining tablespoon of flour and a bit more breadcrumbs. The mixture should hold its shape when you press it into a small patty with your hands. Taste a tiny bit and adjust salt and pepper if needed. Chill the bowl in the fridge for 10 minutes while you heat the pan.
Step 4: Shape the patties
Scoop about 2 tablespoons of mixture for each patty for snack size, or 1/4 cup for burger size. Roll each scoop into a ball, then flatten it gently into a disc about 1/2 inch thick. Place the shaped patties on a plate or small tray. Keep them in the fridge while you heat the oil so they stay firm.
Step 5: Heat the skillet
Set a large nonstick or cast iron skillet over medium heat. Add 2 tablespoons of oil and let it heat until it shimmers. You can test the heat by dropping in a tiny bit of the mixture; it should sizzle right away. Adjust the heat slightly so the patties brown without burning.
Step 6: Pan fry the patties
Place patties in the hot skillet in a single layer and leave a little space between each one. Cook each side for 3 to 4 minutes until golden brown and crisp, then flip and cook the other side for another 3 to 4 minutes. Add a bit more oil between batches if the pan looks dry. Move cooked patties to a cooling rack or paper towel lined plate.
Step 7: Finish and serve
Squeeze a little lemon juice over the hot zucchini patties if you like a bright finish. Serve them with Greek yogurt, sour cream, or your favorite dipping sauce. Garnish with extra chopped herbs or green onions. Enjoy them hot, warm, or cold straight from the fridge when you sneak back for a midnight snack.
Recipe Variations
- Gluten free: Use gluten free breadcrumbs and swap all purpose flour with oat flour or a gluten free blend.
- Low carb: Use almond flour or finely ground pork rinds instead of breadcrumbs.
- Vegan: Use flax eggs or a commercial egg replacer and swap cheese with a dairy free shredded cheese or nutritional yeast.
- Extra protein: Add 1/2 cup cooked quinoa or finely chopped cooked chicken or turkey.
- Herb packed: Add fresh basil, dill, or chives for a more herby flavor.
- Spicy: Stir in minced jalapeño or a pinch of cayenne pepper.
Ways to Serve Zucchini Patties Recipe
- Stack them on toasted buns with lettuce, tomato, and avocado for veggie burgers.
- Serve them with a big salad and hummus for a light dinner.
- Pack them in lunch boxes with carrot sticks, cucumber slices, and a yogurt dip.
- Top them with a fried egg and salsa for a quick breakfast or brunch.
- Serve them as a side dish with grilled chicken, fish, or tofu.
Storage Options
Let the zucchini patties cool completely before you store them so condensation does not make them soggy. Place them in an airtight container with parchment between layers and keep them in the fridge for up to 4 days. Reheat them in a skillet over medium heat or in an air fryer so they crisp back up. Freeze cooked patties on a tray, then store them in a freezer bag for up to 2 months and reheat from frozen in the oven or air fryer.
Zucchini Patties Recipe
Ingredients
Instructions
- Wash the zucchini and trim the ends. Coarsely grate the zucchini on the large holes of a box grater or with a food processor.
- Place the grated zucchini in a colander set over the sink, sprinkle with a pinch of salt, toss, and let sit for about 10 minutes to draw out moisture.
- Transfer the zucchini to a clean kitchen towel or several layers of paper towels. Wrap and squeeze firmly over the sink until you remove as much liquid as possible, then fluff the zucchini with your fingers.
- Add the squeezed zucchini to a large mixing bowl. Crack in the eggs and stir to coat the zucchini.
- Stir in the green onions, garlic, parsley (if using), salt, pepper, paprika, and dried oregano or Italian seasoning.
- Add the Parmesan, mozzarella, breadcrumbs, and 2 tablespoons of flour. Stir until the mixture is thick and scoopable.
- If the mixture looks very wet, add the remaining tablespoon of flour and a bit more breadcrumbs until it holds its shape when pressed into a small patty. Taste a tiny bit and adjust salt and pepper if needed. Chill the mixture for about 10 minutes while you heat the pan.
- For snack-size patties, scoop about 2 tablespoons of mixture; for burger-size patties, use about 1/4 cup. Roll each portion into a ball, then flatten into a disc about 1/2 inch thick and place on a plate or tray. Keep chilled while you heat the oil.
- Set a large nonstick or cast iron skillet over medium heat. Add about 2 tablespoons of oil and heat until it shimmers. A tiny bit of mixture should sizzle on contact.
- Arrange patties in a single layer with space between each. Cook for 3 to 4 minutes per side, or until golden brown and crisp on both sides. Adjust heat as needed and add a little more oil between batches if the pan looks dry.
- Transfer cooked patties to a cooling rack or a paper towel–lined plate to drain.
- If desired, squeeze a little lemon juice over the hot patties for brightness.
- Serve with Greek yogurt, sour cream, or your favorite dipping sauce, and garnish with extra herbs or green onions if you like. Enjoy hot, warm, or cold from the fridge.
Notes
Approximate per serving (1/4 of recipe): 260 calories; fat 17 g; saturated fat 5 g; carbohydrates 17 g; fiber 2 g; sugars 3 g; protein 10 g; sodium 620 mg. Values will vary based on specific ingredients, oil absorbed during frying, and portion size. Storage: Cool patties completely, then refrigerate in an airtight container with parchment between layers for up to 4 days. Reheat in a skillet or air fryer to re-crisp. Freeze cooked patties on a tray, then transfer to a freezer bag and freeze up to 2 months; reheat from frozen in the oven or air fryer.