Zucchini Patties

Zucchini Patties

  • Prep Time: 25 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 4-6

    • Ingredients

  • 3 1/2 cupsgrated zucchini
  • 3tablespoonsgrated onions
  • 2tablespoonsminced parsley
  • 1/3 cupfreshly grated parmesan cheese
  • 1cupsoft breadcrumbs
  • 1/4 teaspoonpepper
  • 3/4 teaspoonsalt
  • 2eggs, well beaten
  • fine breadcrumbs
  • melted butter

    • Directions

  • 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 minutesor until golden brown.
  • You can fry these patties in a skillet with butter, if desired.

    • Reviews

  • “We enjoyed the flavor of these patties, it was adelightfully different way to prepare zucchini.To make it even more low fat, I substituted egg beaters for the eggs.I had to use 2 cups of freshly made breadcrumbs to get the patties to stick together, then I placed them on a cookie sheet sprayed with Pam and lightly sprayed the tops instead of using butter.I baked them for the required time and they came out beautifully, slightly crisp and flavorful.”

  • “These were great! I halved the recipe so I wouldn’t eat too much. I used 1 medium sized zucchini (didn’t bother measuring, just eyeballed it), used seasoning salt in place of regular, and subbed mozzerela in place of parm. In this a versatile recipe and tasted great!”

  • “These were very nice, I used my homemade bread to make the crumbs w/w of course and I used just the egg white, molly my wee dog gets the yolk that way it’s better for my diet. I didn’t use all the cheese as it was full fat, I can’t get low fat Parmesan here. I had some leftover and I had one cold and they were very nice but better right out the oven, nice and crispy. I liked these a lot a great use of zucchini and good for you too. I baked mine in the oven and used 1 cal spray on them to brown no butter for me. I will be making them again. Sometimes you just want a vegetarian meal and this fits right in there.Thank you for posting. Made for, A rainbow of colour the diabetic forum March 2011.”

  • “Original recipe calls for fat free parmesan and 1/2 cup egg substitute….this brings the recipes fat content to 1 gram fat per patty.”

  • “A delicious and fancy way to serve zucchini to guests at lunch or dinner”

  • “Very good recipe. I made it on the stovetop and it worked out great.”

  • “Great recipe. I didn’t have any onions on hand so used some onion salt and added some finely chopped red peppers for colour. As the others had commented I omitted the melted butter on top and added some more parmesean. Decided to be creative, either that or was too lazy to make them into patties so put it into a casserole dish and topped that with the bread crumbs and parmesean. Will make this again and will include this recipe for our Christmas dinner.”

  • “I made these last night for my husband and he really liked them.I did add a little fresh garlic to add some flavor, and I sprinkled a little grated parmesan into the dry bread crumbs that you coat the zucchini patties in. I had no problem preparing the zucchini patties with only one cup of soft bread crumbs.They turned out beautifully.I recommend not brushing with butter after you coat the zucchini with the dry bread crumbs, because it just makes a mess.”

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