Best 19 Zucchini Patties Recipes

ZUCCHINI PATTIES

Steps:

• In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
• 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.

ZUCCHINI PATTIES

Steps:

• In a bowl, combine first seven ingredients. Stir in eggs; mix well. Shape into six patties, using about 1/4 cup of zucchini mixture for each patty. , In a skillet, melt butter; cook patties for 4-5 minutes on each side or until lightly browned.

ZUCCHINI PATTIES WITH DILL DIP

Steps:

• For dip, in a small bowl, combine the first 5 ingredients. Cover and refrigerate until serving., Place zucchini in a colander to drain; squeeze to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the bread crumbs, seafood seasoning and garlic powder. Stir in egg and butter until blended. Add the carrot, onion and zucchini. , Place flour in a shallow bowl. Shape zucchini mixture into 24 small patties; coat with flour. , Heat oil in a large skillet; fry patties, a few at a time, for 3-4 minutes on each side or until lightly browned. Drain on paper towels. Serve with dip.

ZUCCHINI PATTIES

Steps:

• Preheat oven to 350* After grating zucchini, squeeze out as much liquid as possible with hands.
• Combine zucchini, onion, parsley, cheese and 1 cup bread crumbs with salt, pepper and eggs.
• Shape into patties and cover with fine bread crumbs.
• Place on well greased cookie sheet and brush with melted butter.
• Bake for 30-40 minutes or until golden brown.
• You can fry these patties in a skillet with butter, if desired.

PARMESAN ZUCCHINI PATTIES

Steps:

• Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir zucchini, onion, and garlic in hot oil until vegetables are limp and moisture evaporates, about 5 minutes. Stir basil, parsley, black pepper, and thyme into the vegetables; remove from heat. Transfer zucchini mixture to a large mixing bowl.
• Stir eggs, crushed crackers, and 1 cup Parmesan cheese into the zucchini mixture until it binds together; shape into 14 3-inch patties.
• Pour enough vegetable oil in a skillet to reach about 1/2 inch deep; heat over medium-high heat.
• Cook patties, 3 to 4 at a time, in hot oil until well browned, about 2 minutes per side. Sprinkle with additional Parmesan cheese to serve.

ZUCCHINI PATTIES

Steps:

• Combine Bisquick, cheese, salt, eggs, zucchini and onion in a mixing bowl.
• Blend well. Melt butter in a large skillet.
• Spoon heaping tablespoons of zucchini mixture into skillet.
• Fry for 3 to 5 minutes per side, until golden brown.
• Place browned patties on a paper towel.
• Add more butter to skillet when necessary for additional batches.
• Serves 5 to 6.
• Marina Sauce: See Recipe #30903.

ZUCCHINI AND RICE PATTIES

Steps:

• Combine rice, zucchini, onion, parsley, egg, panko flakes and corn in a large bowl, stir with a wooden spoon to mix well.
• Shape into patties (I usually get about 14 patties from this.).
• Heat oil in a large frying pan, once quite hot, but not smoking, add patties in batches and cook until browned on both sides and heated through. Drain on absorbent paper. I served mine with a dollop of corn relish and cream. Recipe follows.
• To Serve: Place salad some salad greens on a plate, arrange patties on this and top with relish if desired.
• Corn Relish and Cream.
• I think this relish is quite delicious and goes great with the patties, I can't get corn relish where I am so I make my own. I am not sure how using a jar of store bought will adjust the taste, (as this is what I have listed for the recipe.) but I am sure it will still taste great.
• Combine all ingredients in a bowl. That's it easy peasy, This makes about 2 cups.

CHEESY BAKED ZUCCHINI, SWEET POTATO PATTIES

Steps:

• Preheat oven to 350 degrees.
• line cookie sheet with parchment paper and spray with nonstick spray.
• Mix first 9 ingredients together.
• Mixture will be somewhat loose.
• Scoop up in a 1/3 measuring cup mixture and gentle flip onto parchment paper flatten slightly.
• You should have 5 patties.
• Bake for 25 minutes.
• Meanwhile cook balsamic vinegar with honey till reduced in half.
• Remove patties gently from parchment paper and place on serving dish.
• Pour sauce into a small bowl and dip patties into sauce.

ZUCCHINI AND CHICKPEA PATTIES (VEGETARIAN TOO!)

Steps:

• In large bowl, COMBINE chickpeas (I used canned), breadcrumbs, grated zucchini, finely diced or grated cloves, cumin, cayenne, egg and coriander.
• HELPFUL HINT: With the back of a fork, break the chickpeas and make sure all ingredients are well combined.
• With hands, form into patties (Makes about 8).
• In frypan, heat pan, then oil (I used extra-virgin olive oil), FRY until brown; remove and place on paper towel to drain.
• I enjoy these with store bought Greek yogurt.
• ENJOY!
• NOTE: The patties are supposed to be slightly dry; may need to adjust/increase breadcrumbs slightly by 1/4 cup.

ZUCCHINI CARROT PATTIES WITH BACON

Steps:

• Sprinkle zucchini and carrot with salt and drain in a colander.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Cook and stir onions in the same skillet over medium heat until translucent, about 5 minutes.
• Rinse zucchini and carrot; remove excess liquid by squeezing through cheese cloth or paper towels.
• Place zucchini, carrot, bacon, egg, onion, almond flour, garlic, and Italian seasoning in a large bowl. Mix evenly. Form a 1/2-inch thick patty using 1/4 cup of the mixture. Repeat with remaining patty mix.
• Heat coconut oil over medium-high heat and cook patties until browned, about 4 minutes per side.

BARB'S ZUCCHINI PATTIES

Steps:

• Grate zucchini, no need to peel or seed unless seeds are large; sprinkle zucchini with salt; let set 15 to 20 minutes, then drain WELL.
• Add the beaten egg, bisquick, Parmesan cheese, garlic powder, salt& pepper to the drained zucchini and mix well, batter will not be stiff or real thick.
• Using a large skillet heat, add oil enough to fry patties, Drop by tablespoon to make a pattie about 2 to 3 inches in diameter, cook over mediun heat until browned on each side, about 3 to 4 minutes each side.
• Place patties between paper towels. Keep warm in oven until ready to serve, Enjoy.

ZUCCHINI PATTIES

Steps:

• Mix zucchini, onion, and 1 tablespoons salt in a medium bowl. Let sit 10 minutes, then wring out as much liquid as possible from zucchini and onion in a kitchen towel. Mix with leek, egg, panko, cilantro, and thyme in a clean medium bowl; season with pepper.
• Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium heat until oil bubbles when a pinch of zucchini mixture is added.
• Working in batches, drop spoonfuls of zucchini mixture into skillet and gently flatten with a spatula into 2" patties. Cook until golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with Roasted Red Pepper Labneh.
• Do ahead: Patties can be made 30 minutes ahead. Keep warm in a 300 ° oven until ready to serve.

ZUCCHINI PATTIES

Steps:

• 1. In a medium bowl, mix all ingredients together, except for the butter. These are some other seasonings I've used in these patties - garlic powder, onion powder, season salt, Tony Chacheres Cajun seasoning...all were wonderful...I never make them the same way twice...lol!
• 2. In a large skillet, over medium high heat, melt butter and swirl to cover bottom of skillet - use more butter if needed, Using a tablespoonful of batter or larger if desired, drop into hot skillet and fry 3 - 5 minutes on each side, or until golden brown.
• 3. When placed on serving platter, I always lightly sprinkle with kosher salt. Enjoy!

GREEK ZUCCHINI PATTIES

Steps:

• Grate zucchini into a colander and allow to drain for several hours (the longer the better) squeeze out excess moisture if necessary. Transfer zucchini to separate bowl and combine with all other ingredients. Mix until all ingredients distributed evenly. Loose batter should form. Fry in good greek olive oil until brown and crispy. Salt while hot and serve warm.

CAULIFLOWER-ZUCCHINI PATTIES

Steps:

• 1. Steam cauliflower in microwave, allow to cool, finely chop. Chop zucchini in food processor, steam in microwave, allow to cool, using tea towel squeeze water out of zucchini. Mix all ingredients together, add small amounts of water until mixture is easy to form into patties. Make 8 Patties. Place on cookie sheet sprayed with non-stick cooking spray. Oven to 350* for about 15 minutes per side. Drizzle with balsamic vinegar . *Can fry in olive oil if you prefer

TOFU ZUCCHINI PATTIES

Steps:

• Blend or process tofu until smooth; transfer to a large bowl and add rice, zucchini, onion, breadcrumbs, rosemary, sage, walnuts, eggs, parsley and garlic; mix well and shape into 12 patties.
• Heat the oil in a large pan, preferably non-stick and cook in batches for about 3 minutes on each side or until browned and heated through; drain on absorbent kitchen paper.
• Serve with the lemon wedges, salad greens or baby spinach leaves and Greek yoghurt or tzatziki.
• NOTES: 2/3 cup (130g/just over 4oz) raw brown rice is needed for this recipe.

ZUCCHINI PATTIES WITH FETA

Steps:

• Toss the zucchini and 1/2 teaspoon salt in a large bowl. Let stand 5 minutes, then transfer to a sieve. Press out the excess liquid.
• Place the zucchini in a dry bowl. Mix in the egg, yolk, 1/2 cup flour, the cheese, and remaining 1/2 teaspoon salt. Mix in the parsley, onions, and dill. If the batter is very wet, add more flour by spoonfuls until it is stiffer.
• Heat 2 tablespoons olive oil and 2 tablespoons corn oil in a large skillet over medium heat. Working in batches, drop the batter by rounded tablespoonfuls into the skillet. Fry the patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels to drain. Serve with yogurt.
• DO AHEAD
• The ZUCCHINI PATTIES can be made 1 day ahead. Place on a baking sheet, cover, and chill. Rewarm, uncovered, in a 350°F oven 12 minutes.

ZUCCHINI PATTIES

Steps:

• 1. Mix all ingredients together and drop by spoonfuls into hot skillet with 1/4" oil in it. Note: I like using Canola oil myself.
• 2. Fry on each side until golden brown.

VERSATILE ZUCCHINI PATTIES

Steps:

• 1. Spread zucchini. Lay out on paper towels or in a colander (with a bowl under it), sprinkle zucchini with salt and let rest for at least 30 minutes (I get best results when I let it sit for several hours). This step pulls out excess moisture from the zucchini/squash.
• 2. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese (add seasoning at this time as well if you desire).
• 3. 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.