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These cheesy zucchini patties are easy to make and an excellent way to use up that abundance of zucchini from the garden.
Ingredients
- 2 cups grated zucchini
- 2 eggs, beaten
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ cup chopped onion
- salt to taste
- 2 tablespoons vegetable oil
Directions
Step 1
Place zucchini, eggs, flour, Parmesan cheese, mozzarella cheese, onion, and salt in a medium bowl; stir until well combined.
Step 2
Heat oil in a skillet over medium-high heat.
Step 3
Scoop tablespoonfuls of zucchini mixture into hot oil and fry, working in batches, until golden brown, about 2 minutes per side.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 245 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat5g | 25% |
| Cholesterol111mg | 37% |
| Sodium282mg | 12% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber1g | 4% |
| Total Sugars2g | |
| Protein13g | |
| Vitamin C10mg | 52% |
| Calcium248mg | 19% |
| Iron2mg | 8% |
| Potassium237mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I had to give it a 3 for kid rating because I have no idea how kids would react to it, my daughters are too young to appreciate the flavour!
This recipe is GREAT! I do highly recommend that you wring all possible water out of the zucchinis. I do this by wrapping them in a clean tea towel and squeezing as much water I can. I also found that making this recipe in advance and leaving it in the fridge 1 hour or more, enhances the flavour.
I will DEFINITELY be making that one again, and again, and again! -
This recipe is similiar to one I’ve used for many years, with the exception of the mozzerella. Can’t wait to try it! I also add fresh parsley and mint from my garden. Sometimes dill too!
Unless in a hurry, I shred the zucchini into a colander, sprinkle on a ‘little’ salt. After about 15 mins. squeeze out the water and you’re ready to go! -
This is a great recipe! The flavors really meld together when left in the refrigerator for an hour or so before frying. They were delicious, and my husband is already begging for them again. Removing as much liquid from the zucchini is a good idea, making them crispier when frying.
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With the grating and chopping, this isn’t a recipe I’ll make very often, but the flavor is nice. One way my family will eat zucchini.
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I used this recipe for the first time for company and it was a HUGE SUCCESS! I found it very easy to make and will absolutely do it again. Thanks.
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excellent dish…make a bunch of them and freeze … very tasty
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My kids and husband loved the recipe.
I used lowfat cheeses and egg substitutes
to lower the fat content! What an easy way
to have them eat their veggies! I will
make up a bunch of them and freeze for
quick meals. -
Delicious! To us it tasted like a “fancy” potato pancake. I used eggbeaters, low-fat cheese, and cooking spray in place of oil for reduced fat version. We’ll be having these a lot this summer!
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I really liked this recipe, I added some fresh herbs from the garden. I peeled the green layer of skin off and the kids would even eat them.
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Delicious and easy! I substituted reduced fat cheddar cheese for the mozarella, and it was excellent!
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Definately 5 stars on this one!
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Great recipe, was a big hit. Like others, I recommend getting as much of the water out of the zucchini as possible, and letting it sit in the frig for a bit. I even added 50% to the recipe, and there were still not enough.
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These are great!!! They are just like my grandmother used to make when I was a kid!
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I loved this recipe!! I used reduced fat mozzarella and added fat-free Cheddar, as well as replace the oil w/ fat-free cooking spray. It was absolutely wonderful!! I’ll definately use this recipe again and again 🙂
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Excellent! We liked them better than potato pancakes and we get our green veggies too!
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The receipe is easy to make and was so good. I even got a friend that”hates squash” to try it and he loved it and asked that I make it again soon.
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When others are having hamburgers, I make these patties for me. They are really yummy with ketchup and very filling. I highly recommend them.
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Very good!
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Very good and easy to make.
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I loved these! I wanted to make them a little healthier so I used egg beaters, nonfat parmesan cheese, and velveeta light. They were wonderful, especially with a little nonfat sour cream. A definite keeper!
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So so delicious.
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LOVE THEM!!! Even the kids ate them. I didn’t even use oil to fry them. Just use cooking spray. Will make again and again.
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My husband and I both loved these! I grated the zucchini, sprinkled with salt, and pressed the water out through cheesecloth and they came out nice and crispy. Very delicious…..a keeper!
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I really enjoyed these. I had everything on hand and decided to try them out. They were really tasty. I substituted some garlic because I don’t like onions and they were still good. Next time I will definitely do as others suggested and get more of the water out so they can be crispier. They were kind of mushy but I was in a hurry and hungry to eat them.
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This Recipe is AWESOME – I was determined to find a way to make zucchini (besides bread) that my family would enjoy – This was FANTASTIC – my 10 yr. old did pick out the small diced onions, but liked it otherwise and my hubby and I thought they were AMAZING!! THANKS for Sharing this one!
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i read all of the review and decided to really try to get all the water out of my zucchini. i’m glad i did. they fried up crisp and my husband and mother-in-law both loved them.
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Bless you Sherlie!!! I’ve finally found a veggie dish my kid will eat (with gobs of ketchup)!! I made these ahead and froze them on wax paper lined (sprayed lighlty w/ cooking oil) cookie sheet. I made half of the recipe without onion for my little one. Next time I think I’ll make them with montery jack cheese and a diced hot pepper or pepper flakes added. I did make sure to get out as much water as possible like everyone recommended – these were very crisp.
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Excellent! Very tasty with a cucumber-yogurt dip (Tzatziki) which I buy in the Deli section. Thanks!
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We loved this!! Even my teenage daughters thought it was waonderful! We will definitely be having this often. They couldn’t even tell that there was zucchini in it. Thanks Sherlie!
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These are so good and I don’t even like Zucchini that much!
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Excellent. We substituted yellow squash for the zucchini, and it still was wonderful. Maybe next time we will try different cheeses. Highly recommended.
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i work in the foood service industry and this recipe is excellent. my clientele love. the flavors blend perfectly together. i love eating them for breakfast.
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My fiance loved this recipe, but I would prefer to make it again with less cheese. Maybe 2/3 of what it calls for.
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Great recipe! Perhaps a bit on the cheesy side. I could imagine using less cheese to bring out more of the zucchini taste and take away some of the fat.
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My entire family loved these! All 5 children and my husband. I thought they were ok, but I was a little sick so that could have altered the taste.
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These are wonderful- We’ll be making them again & again!
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Tasty! I omited the mozzerella cheese and these were still very good. I liked the suggestion of draining the zucchini. I think these would be a great breakfast alternative!
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Needed salt. Pretty good otherwise.
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Nice way to use zucchini. Good flavor. They beg to be dipped in something. Just haven’t figured out what yet.
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tasty! I liked it better without the mozzarella. it tasted lighter.
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Very yummy! It’s a battle to stop everyone eating them as they come out of the pan (despite the molten lava cheese) so that I actually have some to put on the table.
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really yummy….and really fast 🙂
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These were really good. They turned out crisp on the outside and creamy inside. I used a moz. cheese mix with colby-turned out great. I shaped them into a ball in my hand, placed them in the pan, then pressed them down with my hand into a pattie. Very quick, will make again for sure.
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Delicious patties! I may try a sharper cheese next time, like cheddar, so that I do not have to dip these in something else for added flavor. This has the greatest texture though, thanks!!
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These are excellent! Tried them with a little salsa and sour cream. Family loves ’em!
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This recipe was great. I ommited the mozzarella cheese because I didn’t have any on hand but they were still great. My husband loved them and told me I might have to make these every night! My sister and her 1 1/2 year old son loved them too. I will definitely make these again.
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This recipe was simple and great tasting! What I also did was make the full recipe, made enough for my fiance and myself. Then I put the remining mixture back in the fridge to use again a few days later. It was fine, just drain the accumulated liquid from the settling.
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Not exactly healthy and low-fat but worth every delicious bite. A bit like potato pancakes, but lighter and more scrumptious!
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Wow, what a great recipe for zucchini. We just ate these up. They even look just like potato patties. I made these even lighter by adding reduced fat shredded mozzarella cheese and frying them in a spray marjorine. I also added some garlic for extra flavor. Thanks for a wonderful recipe that I will surely use over and over again.
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I thought these were good, although my children didn’t care for the amount of red pepper. I’ll try again and tweak the spices.
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These made an excellent summer appetizer, hot from the pan or at room temperature.
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YUM! Just like mom used to make!
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These were excellent! Much more flavorful than I had thought. The cheese and onion adds a nice flavor and they are still light.
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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.
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Very easy to make but a little bland. Should have read some previous reviews ahead of time. I think I would cut back a little on the 2 cheeses and take IYENGAR21’s recommendations, along with a few others. Will try again.
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I added old bay seasoning to mine because I thought it lacked flavor, but other than that they were the best zucchini patties that I have made.
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I made this last night, it was so delicous. My very picky roomie said that the flavors really complimented eachother. Thanks!
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I’ve made this recipe many times now, my whole family loves them. Most recently I needed something vegetarian to serve at a family dinner. I had these leftover from a previous meal so I topped them with pasta sauce, some parmesan and shredded mozzerella, heated it at 350 F. for about 20 min. and served them with pasta on the side. My vegetarian family members loved it! Thanks again for this recipe! 7/21/03Really great taste… the whole family ate these up! The only change I made was to substitute cheddar cheese for the mozerella because that was what was on hand. Will definitely make these again.
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I’ve made this a few times, it can be really good, but occasionally I had problems with the patties being too greasy.
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These are delicious! I substituted instant mashed potato flakes for the flour, which I think makes for better taste and consistency!
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Delicious! My 7 year old will not touch veggies, but found this one to be worth eating. I used shredded cheddar and a little of onion powder instead of the onion (he would have seen those!) and everyone enjoyed them. I will definitely make this again!
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These zucchini patties are excellent! They taste even better with a little marinara or some tzatziki.
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The grown-ups loved it! I used a shredded 6 cheese mix instead of just mozzarella. The first batch didn’t seem like the egg was cooked all the way through, so I reduced the heat & cooked longer. Unfortunately the kids saw the “green” & were ready to say “yuck” before they tasted. I will try yellow squash next time in hopes to fool them.
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This is an excellent recipe! One of my favorite ways to use up zucchini!!
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These were very good. I used whole wheat flour instead and also added a little onion powder. Excellent way to use up some of the zucchini from my garden.
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ooooh, this was good. i went with some of the feedback advice and added chopped portabellos and garlic. yum! easy and filling.
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This was good. I purged the zucchini with some salt and patted them dry before mixing. I needed to add a little more flour to the mix as well. It was good, but still needed a little something, I think next time I will use more pepper & garlic!
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This is a great quick and easy recipe. While it’s not low in fat, it is quite tasty and makes it easy for me to get my husband to eat vegetables. 🙂
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Oh yeah! What a way to use up the zucchini in the garden! I like ’em simple, without all these additives, but a bit of garlic always goes down well too!
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This is a great recipe! I use Bisquick instead of flour and cheddar cheese for the mozzarella. I also recommend adding a bit of cayenne pepper, which makes it spicy and flavorful.
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Oh my, these were awesome! My husband just raved and raved! The whole family loved them. I served them alongside sweet italian chicken sausages (Shaw’s Supermarket brand), and what a great dinner. I have more zucchini, and I just might make more today as we’re camping this weekend and these would make a yummy side dish that I can reheat on the griddle.
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These patties were excellent!!!! I did make a couple of adjustments as I am doing the low fat low carb thing……I used whole wheat flour, reduced fat mozzarella and pan spray instead of oil. We dipped them into spaghetti sauce and even my picky picky kids took a few bites!!!!!
I will be making these again and again, perhaps switching the cheeses to change the taste some!!! -
I combined tips from other reviews, which were very helpful. After grating the zucchini I squeezed out the excess moisture, it was amazing how much liquid came out. Also added 1/2 cup shredded cheddar. All of us including the kids loved these. I couldn’t make them fast enough.
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Excellent tasting patties. With minimal ingredients it makes a great side dish as well as uses up your summer zuccini.
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This was an excellent recipe. Very quick and easy. My husband loved them. I wouldn’t change a thing!
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Very good. However they are heavy duty—they would be better served as a vegetarian meal than a side dish. I added Old Bay seasoning.
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These were very delicious, my husband was surprised at how much he liked them! I did as someone else suggested and drained off all the extra juice I could from the zucchini and then placed it in some paper towels and squeezed out all the juice that was left. It helped make these patties nice and crispy with a yummy cheesy inside!
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A huge family hit!! So simple and absolutely delicious. They were gone less than 5 minutes after I made them. Even my 19 year old son (who would rather walk over hot coals than eat zucchini) went for seconds…and thirds. Way to go Sherlie!!
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These were GREAT. My husband and I made them last night and ate the leftovers for lunch. They were a HIT!
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what a great recipe! used cheddar cheese instead of mozz and parm! thanks will def use again!
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I. LOVE. YOU. SHERLIE.
This recipe is probably my favorite on this site. These patties are amazing. I used cheddar cheese and added quite a bit of salt and pepper as modifiers, but oh my. I’m certain my veggie-hating boyfriend will love them. They’re simple yet flavorful and satisfying.
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This is a fast and easy recipe. The patties are even good cold…we ate them right out of the refrigerator the next day. I also recommend using Hellmann’s Honey Mustard Dipping Sauce on top, the flavor compliments the zucchini perfectly! I will definitely be making this again.
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so good!! i used cooking spray instead of oil to make it healthier and it was delicious. i would recommend cooking longer on a lower heat so they don’t get too brown.
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Super duper fantastic! We enjoyed this simple and delicious dish as a main course (we’re vegetarians) with a scoop of sour cream on the side. YUM! Our picky mac-and-cheese lovin’ 3-year old even had seconds! Thank you, Sherlie! This is a real winner!
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I followed this recipe with a cpl of changes. I used monterey jack instead of mozzarella and also added chopped fresh garlic. I really didn’t care for the texture. I won’t be making this again.
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I liked them, but I don’t think I will make them again. I did some in the oil and some on a hot non-stick skillet and they were both ok so I don’t think the extra oil is really necessary.
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I used fat-free pancake mix instead of flour and they were excellent…even cold the next day. Perfect recipe for zucchini from the garden
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These are wonderful…although I did make a few changes…After shredding, I patted excess water out with paper towels. I added cornmeal (for crunch) and bread crumbs along with the flour. I also added shredded carrots (for color) and chopped fresh parsley, along with grated romano, cheddar and mozzarella cheeses). I skipped the salt and used pepper. I formed patties then added additional bread crumbs/cornmeal to get the right consistency. I patted additional breadcrumbs on them before browning in olive oil. With the three cheeses and additional changes, they were packed with flavor.
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these were a great snack for watching the brewer’s game (GO Brewers). my husband’s not big on junkfood, so these were nice to have. he tried pancake syrup, then ketchup on them, and liked the ketchup, but i liked them plain. thanks sherlie.
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I doubled the cheese, added garlic salt, and cooked on a non-stick griddle. Even the zucchini haters in the family loved it!
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Great taste and easy to make. Thanks for sharing
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Exquisite!! Thank You for this one. I followed your exact directions for the recipe. The only change I made , was instead of using oil in the pan, I used pam cooking spray. Topped with sour creme as suggested. MMMM MMMM Good!!The next time, I will try with cheddar cheese as some have suggested, just to mix it up a bit. A Great way to fix zuchinni.
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These were so good, I also made the pineapple zucchini bread from this website, because I had lots of zucchini to use. I added a clove of fresh garlic to the patties. Loved it
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I added some canned salmon and used saltine crackers instead of flour to this recipe. Served it to friends and they loved it.
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My patties were almost tasteless. I think the idea is good but they need some spice or something to make them better. I will make again but after coming up with a few additions.
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Very good… did add 1 tsp Old Bay and 1 garlic clove, minced. Served with sour cream dill sauce (sour cream, fresh dill and lemon juice). My husband who hates zucchini said “surprisingly good.”
I cannot imagine adding CANNED salmon to this like the previous poster… these were good on their own. -
This cooked up well, but was a little too bland. I would add some minced garlic and red pepper. Also, some cooked bacon bits might liven it up! You probably could use a little more cheese and less flour for those who are trying to cut carbs.
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Easy, fast & very few ingredients. Was tasty, but needed something. My picky 11 year old loved it paired with spaghetti sauce. I used cheddar instead of cheeses listed. I think next time, I’ll stick to the Parm.
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Fantastic! To puff up the zucchini a bit, I added some baking powder, just like in potato pancakes. I made these for my DH who is low-carbing it instead of making potato pancakes. You couldn’t even tell the difference. They are fantastic – serve them with sour cream (my fav) or applesauce (an old German tradition with potato pancakes.) I shallow-fried these first then finished off in a 425 oven for about 10 minutes. Yummy!!!
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My husband loved these. I made exactly as written and they turned out wonderful….They taste like potatoe pancakes….Served with applesauce and had a lot of compliments. Good way to use up zucchini from garden.
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