On days you don’t have the time or energy to spend an hour making lunch, this recipe is a lifesaver. These zucchini patties are so quick and easy to assemble, and they come out of the oven ready to eat. They can be served with sour cream or ketchup for a light main course or addicting appetizer. But we think they taste great on their own too! And if you (like me) are a zucchini enthusiast, consider pairing this recipe with some Zucchini Parmesan Sticks or Creamy Zucchini Bread!
Zucchini Patties
Course: Mains, SidesCuisine: American4
servings20
minutes30
minutesIngredients
2 medium zucchini, grated
2 eggs, beaten
1/4 medium red onion, chopped
1/2 cup whole wheat flour
1/2 cup Panko bread crumbs
1/2 cup cheese of choice, shredded* (see notes)
3/4 tsp salt
1/2 tsp black pepper
basil and garlic (optional)
Directions
- Preheat oven to 350 degrees F. Prepare a baking sheet with parchment paper.
- Squeeze as much water out of zucchini as possible. Combine zucchini, eggs, onion, flour, bread crumbs, cheese, salt, and pepper in a medium bowl.
- Shape into about 20 patties (they won’t expand in the oven, so space accordingly) and place on baking sheet. Bake for 15 minutes on one side, flip patties, and bake for 15 more minutes. Serve warm.
Notes
- For cheese, I prefer to use a Mexican fiesta blend, but you can use parmesan and/or mozzarella instead!
This recipe was adapted from Sherlie Magaret’s Zucchini Patties.
