Zucchini Patties

Zucchini Patties

1,102 Reviews 73 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Sherlie A. Magaret
Recipe by  Sherlie A. Magaret

“These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top.”

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Adjust Servings

Original recipe yields 12 patties



  1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
  2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

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Reviews (1,102)

Rate This Recipe


These are delicious! I substituted instant mashed potato flakes for the flour, which I think makes for better taste and consistency!



WOW! These are soooo good! Very easy to make. I tweaked the recipe a bit though since it seemed a little bland as is. I added some black pepper, parsley and garlic. I also threw in some chopped mushrooms since they go so well with zucchini. I think next time I'll try different cheeses and other complementary veggies like red bell pepper. These would probably go really well with some marinara sauce too.



This is a very good recipe which I will definitely use again. After reading other reviews, I made a couple adjustments. I salted the grated zucchini first and let it sit in a colander to draw out the excess moisture. Then I patted it dry with paper towels. I also added some fresh chopped garlic and Italian-style bread crumbs to the mixture. Then, after forming the patties, I patted on more bread crumbs. They fried up nice and crispy. I served them with marinara sauce, which my husband and I both thought was the perfect accompaniment.

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Amount Per Serving (4 total)

  • Calories
  • 256 cal
  • 13%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 15.8 g
  • 5%
  • Protein
  • 13.8 g
  • 28%
  • Cholesterol
  • 126 mg
  • 42%
  • Sodium
  • 320 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Mom's Zucchini Pancakes


next recipe:

Zucchini Wrapped in Tortillas