Zucchini patties are one of those delightful and comforting recipes that make great use of simple, fresh ingredients. They’re crispy on the outside, soft and cheesy inside, and packed with mild vegetable flavor. Whether you’re looking for a quick appetizer, a side dish, or even a light main course, these golden zucchini patties are versatile and easy to prepare.
This recipe uses freshly grated zucchini combined with two types of cheese, eggs, and flour to hold everything together. The result is a warm and savory patty that’s lightly crisped in a skillet and bursting with flavor. These are especially enjoyable during zucchini season, when gardens and markets are overflowing with this vibrant and mild squash.
Let’s explore the ingredients, step-by-step preparation, and everything else you might want to know to make your zucchini patties come out perfect every time.
Ingredients Overview
The ingredient list for zucchini patties is short but flavorful. Each component adds something important to the texture or flavor of the final result.
- 2 cups grated zucchini
- 2 eggs, beaten
- ¼ cup chopped onion
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- ½ cup shredded Mozzarella cheese
- Salt, to taste
- 2 tablespoons vegetable oil
Let’s take a closer look at how each ingredient works in the recipe.
Zucchini: This is the star of the dish. It provides moisture, subtle flavor, and a tender texture. You’ll want to grate the zucchini with the skin on (no need to peel) and then squeeze out excess moisture if your zucchini is especially watery.
Eggs: Eggs act as the binder, helping the patties hold together while cooking. They also enrich the mixture, adding a slightly custardy softness inside the patties.
Onion: A small amount of finely chopped onion adds a mild aromatic base. You can use yellow or white onion.
Flour: All-purpose flour helps the patties maintain structure and gives the exterior a slight crispness.
Parmesan Cheese: Parmesan adds a salty, savory depth of flavor and helps create a crisp crust when the patties hit the hot pan.
Mozzarella Cheese: Mozzarella provides a gooey, melty element that makes each bite satisfying. Its mild flavor complements zucchini well.
Salt: Use just enough to enhance the overall flavor. If your Parmesan is salty, go light on additional salt.
Vegetable Oil: Used for pan-frying the patties to golden perfection. You can also use canola, sunflower, or light olive oil if preferred.
Step-by-Step Instructions
Step 1: Prepare the Zucchini
Start by grating the zucchini using the large holes of a box grater. You don’t need to peel it—the skin is soft and edible. Once grated, you should have about 2 cups.
If the zucchini seems very moist, place it in a clean kitchen towel or cheesecloth and squeeze out some of the excess liquid. Removing excess moisture will help your patties brown better and avoid becoming soggy.
Step 2: Combine Ingredients
In a medium bowl, add the grated zucchini. Beat the eggs in a small bowl and add them to the zucchini. Then stir in the chopped onion, flour, Parmesan cheese, Mozzarella cheese, and salt.
Mix everything well with a spoon or fork, making sure the flour is distributed evenly and the mixture holds together when pressed.
Step 3: Heat the Skillet
Heat a nonstick or cast-iron skillet over medium-high heat. Add a tablespoon or two of vegetable oil and swirl to coat the surface. Allow the oil to get hot but not smoking.
Step 4: Cook the Patties
Using a large spoon or a small ice cream scoop, drop heaping tablespoonfuls of the zucchini mixture into the skillet. Flatten each mound gently with a spatula to form a patty shape.
Cook for 2–3 minutes on the first side, until golden brown. Flip the patties carefully and cook for another 2–3 minutes on the other side. Adjust the heat if needed so they don’t burn before cooking through.
Work in batches and avoid overcrowding the pan. Add more oil if necessary between batches.
Step 5: Drain and Serve
Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil. Serve them warm, either plain or with a dipping sauce such as sour cream, yogurt, garlic aioli, or marinara.
Texture and Flavor Profile
These zucchini patties are wonderfully textured. The outer surface becomes crispy and golden from the cheese and flour frying in oil, while the inside remains soft and moist thanks to the zucchini and egg.
The flavor is gentle, slightly cheesy, and savory, with the Parmesan adding a bit of sharpness and the onion giving a hint of sweetness. The Mozzarella provides a soft, stretchy quality that makes the patties feel indulgent without being heavy.
Tips for Success
- Squeeze Excess Moisture: Zucchini contains a lot of water. Removing as much of it as you can will help the patties brown better and hold together.
- Don’t Overmix: Stir just enough to combine the ingredients. Overmixing can make the patties dense.
- Cook in Batches: Give each patty space in the pan to cook evenly and develop a crisp exterior.
- Use a Nonstick Pan: This helps prevent sticking and makes flipping the patties much easier.
- Taste the First Batch: Make one patty and taste it before cooking the rest. Adjust the seasoning if needed.
Optional Variations
Zucchini patties are easy to customize. Here are some variations you can try:
- Herbs: Add chopped fresh parsley, basil, chives, or dill to the mixture for a fresh flavor boost.
- Garlic: Mix in 1–2 minced garlic cloves for more depth.
- Spices: Add black pepper, paprika, or a pinch of cayenne for a mild kick.
- Other Vegetables: Grate carrots or add corn kernels to the mix for color and sweetness.
- Different Cheeses: Swap out Mozzarella for cheddar, gouda, or crumbled feta for a different taste profile.
Serving Suggestions
Zucchini patties can be served in a variety of ways depending on the occasion:
- As a Side Dish: Serve alongside grilled meats, baked chicken, or fish.
- For Breakfast or Brunch: Top with a poached egg or serve with toast and sliced tomatoes.
- As a Snack or Appetizer: Offer with dips like tzatziki, garlic mayo, ranch, or hummus.
- As a Light Main: Serve over a salad or inside a pita or sandwich with greens and a yogurt-based dressing.
Storage and Reheating
Zucchini patties can be made ahead and stored for later. Here’s how:
Refrigerator: Let the patties cool completely, then place in an airtight container. They will keep in the refrigerator for 3–4 days.
Freezer: Lay cooked patties on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a zip-top bag or airtight container and freeze for up to 2 months.
Reheating: Warm refrigerated or thawed patties in a skillet over medium heat until heated through and crispy again. You can also reheat them in a toaster oven or air fryer for convenience.
Make-Ahead Tips
You can prepare the zucchini mixture a few hours in advance and store it in the refrigerator. Just be sure to mix it again before cooking, as the flour may settle and the zucchini might release more moisture.
Are These Patties Kid-Friendly?
Yes, zucchini patties are a great way to get picky eaters to enjoy vegetables. The mild taste and cheesy texture appeal to kids, and they can be served with ketchup or another favorite dip. You can even turn them into mini patties for small hands.
Can They Be Baked Instead of Fried?
Absolutely. To bake, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with oil. Form patties and place them on the sheet. Bake for about 20 minutes, flipping once halfway through, until golden and set.
While they won’t be as crispy as pan-fried, baking is a good low-oil alternative and works well for larger batches.
Are Zucchini Patties Gluten-Free?
Not as written, since the recipe contains all-purpose flour. However, you can substitute with a gluten-free flour blend or use almond flour or chickpea flour instead. You may need to adjust the moisture slightly to get the right consistency.
Can I Use Yellow Squash Instead of Zucchini?
Yes, yellow summer squash works just as well as zucchini in this recipe. The texture and moisture content are similar, and the mild flavor pairs well with the cheese.
Final Thoughts
Zucchini patties are one of those go-to recipes you’ll find yourself coming back to again and again. They’re quick, simple, and adaptable—perfect for using up an abundance of summer squash or making a satisfying snack or side.
Once you get comfortable with the basic method, you can start experimenting with herbs, spices, and add-ins to make them your own. Whether pan-fried for crispy edges or baked for a lighter option, they always bring that comforting homemade taste to the table.
Serve them hot, warm, or even at room temperature—they hold up well and can be made ahead for convenience. Try them with a dollop of yogurt, a squeeze of lemon, or even tucked into a sandwich.
These golden, cheesy, zucchini-filled delights prove that vegetables can be anything but boring.