Introduction

When you’ve got zucchini on hand and you want something warm, crispy, and satisfying, Zucchini Patties are one of the best solutions. They’re like a cross between a fritter and a savory pancake—lightly crisp on the outside, tender inside, and full of cheesy flavor. Parmesan brings salty, nutty depth, mozzarella adds a mild melt, and a bit of onion gives the patties a savory backbone so they taste more “complete,” not just like vegetables bound together.

These patties are fast enough for a weekday side dish but fun enough for brunch, appetizers, or snack boards. They’re also a smart way to use zucchini when it’s abundant, because shredding and pan-frying changes the texture completely—turning a watery vegetable into something golden and irresistible. Serve them with sour cream for a classic pairing, or dress them up with herbs, lemon, or a dip of your choice.

Why You’ll Love This Recipe

• Crispy and cheesy: The outside browns beautifully while the inside stays tender.

• Quick stovetop recipe: No oven needed—ready in about 30 minutes.

• Budget-friendly: Simple ingredients you likely already have.

• Flexible: Works as a snack, side, or vegetarian main with toppings.

Equipment

• Box grater (or food processor shredding blade)

• Mixing bowl

• Measuring cups and spoons

• Large skillet

• Spatula

• Plate lined with paper towels (for draining)

• Spoon or small scoop (to portion patties)

Ingredients

Main Ingredients

• 2 cups shredded zucchini (about 2 medium zucchini)

• 2 eggs, lightly beaten

• 1/2 cup all-purpose flour

• 1/2 cup shredded mozzarella (about 2 oz)

• 1/2 cup grated Parmesan (about 2 oz)

• 1/4 cup chopped onion

• 1/4 tsp salt

• 2 Tbsp vegetable oil (for frying)

Optional Ingredients

• Sour cream (for serving)

• Chopped herbs (parsley, dill, chives)

• Black pepper or chili flakes (for a little heat)

• Garlic powder (adds savory depth)

Instructions

Step 1: Preparation

1. Shred the zucchini using a box grater.

2. If your zucchini is very watery, squeeze it lightly in a clean towel to remove excess moisture.
   This helps the patties brown better and prevents them from feeling soft.

Step 2: Mixing / Assembling

1. In a large bowl, stir together:

   • shredded zucchini

   • beaten eggs

   • flour

   • mozzarella

   • Parmesan

   • chopped onion

   • salt

2. Mix until everything is evenly combined. The mixture should hold together when pressed.
   If it feels too wet, add 1–2 extra tablespoons of flour.

Step 3: Cooking / Frying

1. Heat the oil in a large skillet over medium-high heat.

2. Divide the mixture into 12 small patties (about 2–3 tablespoons each). Flatten slightly so they cook evenly.

3. Working in batches, fry patties until golden brown, turning once—about 4 minutes total (roughly 2 minutes per side, depending on heat).

4. Transfer to a paper towel–lined plate and repeat with remaining patties.

Step 4: Finishing

1. Serve warm with sour cream (if using).

2. Optional: sprinkle with herbs, extra Parmesan, or a pinch of black pepper.

Tips & Notes

• Best crispiness tip: Remove excess moisture from the zucchini—this is the biggest difference between crispy patties and soft ones.

• Heat control: Medium-high heat gives good browning, but if patties darken too fast, lower the heat slightly.

• Common mistake to avoid: Don’t overcrowd the pan. Crowding lowers the temperature and makes them steam instead of fry.

• Substitution idea: Replace some Parmesan with cheddar for a sharper, richer flavor.

Variations

Ingredient Variations

• Herby version: Add chopped parsley or dill into the batter.

• Spicy version: Add chili flakes or a pinch of cayenne.

• More veggies: Mix in shredded carrot or chopped spinach (squeeze dry).

Dietary Variations

• Gluten-free: Use a 1:1 gluten-free flour blend.

• Dairy-free (modified): Use dairy-free cheese alternatives (texture will be softer) or skip cheese and season more aggressively.

• Lower-fat: Pan-fry with less oil in a nonstick pan or try air frying (see below).

Storage & Make-Ahead

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze cooked patties in a single layer, then bag them for up to 2 months.

• Make-ahead tips: Mix batter ahead and refrigerate up to a few hours. Stir before cooking.

Serving Suggestions

• Classic: Sour cream with chopped chives.

• Bright and fresh: Greek yogurt + lemon + dill.

• Meal idea: Serve with a salad and a protein, or top with a fried egg for brunch.

• Snack board: Pair with olives, tomatoes, and a light dip.

Time Breakdown

• Preparation Time: 20 minutes

• Cooking Time: 10 minutes

• Total Time: 30 minutes

• Servings: 4 (about 3 patties per serving)

Nutritional Information (Per Serving)

(3 patties)

• Calories: 265

• Protein: 11 g

• Carbohydrates: 18 g

• Fat: 17 g

• Sodium: 444 mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. You can swap mozzarella for another mild melty cheese, or increase Parmesan for a sharper flavor. You can also add herbs or spices easily. If you have leftover patties, reheat them until crisp again.

Can I make this recipe ahead of time?

Yes. You can cook the patties in advance and reheat before serving. They also work well as meal prep—store in the fridge and re-crisp when needed.

How do I reheat it properly?

• Skillet: Reheat over medium heat with a tiny bit of oil for best crispiness.

• Oven: 375°F for 8–10 minutes on a baking sheet.

• Air fryer: 350°F for 4–6 minutes for a crispy finish.

Can I freeze this recipe?

Yes. Freeze fully cooked patties. Reheat from frozen in the oven or air fryer until hot and crisp.

Conclusion

These Zucchini Patties are quick, crispy, and packed with savory cheese flavor—an easy way to turn simple zucchini into something everyone wants to eat. Serve them as a snack, side dish, or brunch plate with toppings, and keep the leftovers for fast reheats throughout the week.