If your backyard garden (or generous neighbor) has left you swimming in zucchini, you’re not alone. Don’t panic—celebrate! These zucchini patties are one of my go-to summer veggie patties that turn humble squash into something snack-worthy, crowd-pleasing, and just a little bit addictive.
Imagine a crispy, golden crust with a gooey cheesy middle, dotted with sweet onion and the subtle green goodness of zucchini. They’re simple to make, quick to cook, and vanish faster than you can say “cheesy zucchini fritters.”
Why You’ll Love These Zucchini Patties
- A great garden zucchini recipe
- Kid-approved and picky-eater friendly
- Versatile: snack, side, or main dish
- Crispy and cheesy without being greasy
Ingredients
- 2 cups grated zucchini
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped onion
- Salt to taste
- 2 tbsp vegetable oil for frying
How to Make Zucchini Patties
- Squeeze the grated zucchini in a towel to get out as much water as you can. Don’t skip this step—no one likes a soggy patty.
- Mix the zucchini, eggs, flour, cheeses, onion, and salt in a bowl until it forms a thick batter.
- Heat oil in a large skillet over medium-high heat.
- Scoop heaping tablespoons of the batter into the skillet, flatten slightly, and fry 2 minutes per side.
- Transfer to paper towels to drain, then serve while hot and crispy.
Tips to Make the Best Cheesy Zucchini Fritters
- A box grater works great for zucchini. Don’t peel it—the skin adds texture and color.
- Let the patties rest on a wire rack after frying if you want to keep them crisp.
- Add a dash of garlic powder or fresh herbs like dill or parsley for a flavor boost.
- Want a healthier twist? Try baking or air-frying them at 400°F until golden.
From Olivia’s Kitchen to Yours
These zucchini patties were born out of necessity—and let’s be honest, a little bit of desperation—after a bumper crop of squash one summer. The kids were unimpressed by plain roasted zucchini, but add some cheese and a little crunch? Suddenly, I was a kitchen hero. Now, we make them year-round, especially when I need a fast, flavorful win.
What to Serve with Zucchini Patties
Serve them with a dollop of sour cream, Greek yogurt, or even marinara sauce. They pair beautifully with fresh salads, grilled meats, or in a sandwich with lettuce and tomato. For brunch, top them with a poached egg and a sprinkle of chives—fancy without the fuss.
How to Store and Reheat
Cool completely before storing. Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for 8-10 minutes or re-crisp in a skillet. You can freeze them too—just place parchment between each patty and freeze in a zip-top bag.
FAQs
Can I make these zucchini patties gluten-free?
Yes! Just swap the all-purpose flour with a 1:1 gluten-free flour blend.
Can I bake instead of frying them?
Absolutely. Bake at 400°F on a parchment-lined baking sheet for about 20 minutes, flipping halfway through.
How do I keep them from falling apart?
Make sure to squeeze out all the water from the zucchini and use enough egg to bind the mixture.
Can I freeze these?
Yes. Freeze cooked patties between layers of parchment. Reheat in the oven for the best texture.
Zucchini Patties: The Cheesy, Crispy Solution to Summer Squash Overload
If you’ve been searching for a fun, flavorful garden zucchini recipe that earns rave reviews every time, this is it. These zucchini patties are crispy on the outside, melty on the inside, and just the thing to make you fall in love with zucchini all over again. Grab that grater and let’s get frying!
Print
Crispy, Cheesy, and Completely Irresistible: Zucchini Patties for the Win
- Total Time: 25 minutes
- Yield: About 10 patties 1x
- Diet: Vegetarian
Description
Zucchini Patties are crispy, cheesy veggie fritters that make the most of summer squash. With a golden crust and melty interior, these savoury patties are perfect as a snack, side dish, or light meal. Quick to make and always a hit, they’re a delicious solution to garden zucchini overload.
Ingredients
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2 cups grated zucchini
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2 large eggs, beaten
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1/2 cup all-purpose flour
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1/2 cup grated Parmesan cheese
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1/2 cup shredded mozzarella cheese
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1/4 cup chopped onion
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Salt to taste
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2 tbsp vegetable oil for frying
Instructions
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Use a clean towel to squeeze out as much water as possible from the grated zucchini.
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In a bowl, combine zucchini, eggs, flour, Parmesan, mozzarella, onion, and salt. Mix into a thick batter.
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Heat oil in a skillet over medium-high heat.
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Drop heaping tablespoons of batter into the pan, flatten slightly, and fry for about 2 minutes per side until golden.
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Remove to paper towels or a wire rack. Serve hot and crispy.
Notes
Don’t peel the zucchini—the skin adds great texture.
Let patties rest on a wire rack to maintain crispiness.
Flavor boosters: garlic powder, chopped herbs like dill or parsley.
Try baking or air-frying for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer or Side Dish
- Method: Frying
- Cuisine: American