Zucchini Patties Recipe

Zucchini: Fresh, grated zucchini is the star of this recipe, providing moisture and a mild flavor.

Breadcrumbs: These help bind the patties together and add a crispy texture.

Parmesan cheese: Adds a rich, savory flavor to the patties.

Eggs: Beaten eggs act as a binder to hold the mixture together.

Salt: Enhances the overall flavor of the patties.

Black pepper: Adds a touch of heat and depth to the flavor.

Olive oil: Used for frying the patties to a golden brown.

When preparing the zucchini, make sure to grate it finely and then place it in a clean kitchen towel. Squeeze out as much moisture as possible to ensure your patties hold together well and achieve a crispy texture when fried. Excess moisture can make the mixture too wet and difficult to form into patties.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a good alternative.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, providing a similar binding and texture.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a similar crunch and help bind the patties.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor profile.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good vegan alternative.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water) work as a binding agent and are a vegan option.

• beaten eggs - Substitute with chia eggs: Chia eggs (1 tablespoon chia seeds + 3 tablespoon water) also work as a binding agent and are a vegan option.

• olive oil - Substitute with coconut oil: Coconut oil has a high smoke point and can be used for frying, adding a slight coconut flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the zucchini patties to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled patties in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. For longer storage, consider freezing.
• To freeze, arrange the patties in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the patties to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, reheat the frozen patties directly from the freezer. Preheat your oven to 375°F (190°C) and bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, reheat in a skillet with a bit of olive oil over medium heat until warmed and golden brown.
• For best results, avoid microwaving as it can make the patties lose their crispiness.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover zucchini patties on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy on the outside.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the patties in the skillet and cook for 3-4 minutes on each side, or until they are warmed through and have regained their crispy exterior.

• Microwave Method: Place the zucchini patties on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the patties in a single layer in the air fryer basket. Cook for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the zucchini patties on the toaster oven tray. Heat for 10-12 minutes, turning once, until they are thoroughly warmed and have a nice crunch.

• Grater: Used to grate the zucchini into fine shreds.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Spoon: Useful for mixing the ingredients thoroughly.

• Frying pan: A flat-bottomed pan to fry the patties until golden brown.

• Spatula: Helps in flipping the patties to ensure they cook evenly on both sides.

• Measuring cups: Essential for measuring out the breadcrumbs and parmesan cheese accurately.

• Measuring spoons: Used to measure out the salt and black pepper.

• Paper towels: To squeeze out excess moisture from the grated zucchini.

• Plate: To place the cooked patties once they are done frying.

Prepare ingredients ahead: Grate the zucchini and measure out the breadcrumbs and parmesan cheese the night before.

Use a food processor: Speed up grating the zucchini by using a food processor instead of a manual grater.

Preheat the pan: Start heating the olive oil while you mix the ingredients to save time.

Batch frying: Form all the patties before you start frying so you can cook them all at once.

Use a cookie scoop: For uniform patties, use a cookie scoop to portion the mixture quickly.