Zucchini Patties Recipe

Name: Zucchini Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium zucchini, ends removed, peeled and cubed; 1 ¾ cups panko breadcrumbs; 1 ¼ cups cheddar cheese, shredded; 1 egg, lightly beaten; 2 teaspoons dried parsley flakes; ¼ cup onion, minced; 2 garlic cloves, minced; ½ teaspoon salt; ¼ teaspoon pepper, freshly ground; ⅛ teaspoon cayenne pepper; ¼ cup vegetable oil

Servings: persons

1 medium zucchini, ends removed, peeled and cubed
1 ¾ cups panko breadcrumbs
1 ¼ cups cheddar cheese, shredded
1 egg, lightly beaten
2 teaspoons dried parsley flakes
¼ cup onion, minced
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon pepper, freshly ground
⅛ teaspoon cayenne pepper
¼ cup vegetable oil

1
Bring medium pot of water to a boil.
2
Add the eggplant and cook until tender, about 4-5 minutes.
3
Drain well.
4
Place in mixing bowl and mash until smooth.
5
Stir in all ingredients except oil.
6
Shape into patties.
7
Heat oil in large nonstick skillet over medium heat until hot.
8
Add patties 4-5 at a time.
9
Carefully turn after 2-3 minutes when bottoms are golden.
10
Cook until other side is golden, about 2-3 minutes.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium zucchini, ends removed, peeled and cubed, 1 ¾ cups panko breadcrumbs, 1 ¼ cups cheddar cheese, shredded, 1 egg, lightly beaten, and more.

Yes, Zucchini Patties falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Patties

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