Mouthwatering Zucchini Patties

Why You’ll Love This Recipe

I like this recipe because it’s fast, versatile, and a great way to use fresh zucchini. The potato flakes give the patties structure while the cheeses add richness and that perfect melt. I also enjoy how easily they can be customized—I sometimes make them small for snacking or larger for a meal. They’re golden, savory, and always a hit at the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 medium green zucchini
2 large eggs
½ cup potato flakes (instant)
½ cup grated Parmesan
½ cup shredded mozzarella
¼ cup diced onion
salt as needed
2 tbsp vegetable oil

Directions

1. I slice the zucchinis lengthwise, scoop out the seeds, and grate them with a box grater or food processor. I gently squeeze the grated zucchini to remove excess moisture.

2. In a bowl, I combine the zucchini, eggs, potato flakes, Parmesan, mozzarella, onion, and a pinch of salt, stirring until well mixed.

3. I heat the vegetable oil in a skillet over medium heat. While it heats, I form the mixture into 8 patties about ¾-inch thick.

4. I cook the patties for 2–3 minutes per side, until golden brown and crispy.

5. I transfer them to a plate lined with paper towels to drain excess oil, then serve warm. Sometimes I sprinkle extra Parmesan on top for added flavor.

Servings and Timing

This recipe makes 4 servings (about 8 patties total). The total time is 25 minutes, with 8 minutes of prep and 17 minutes of cooking.

Variations

Sometimes I add chopped herbs like parsley, dill, or basil for freshness. For a spicier kick, I mix in red pepper flakes or a bit of cayenne. I also enjoy using different cheeses such as cheddar or feta for a new flavor profile. If I want them lighter, I bake the patties in the oven at 400°F for about 20 minutes instead of frying.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I crisp them up in a skillet over medium heat or in the oven at 350°F for 10 minutes. They can also be frozen—once cooled, I freeze them on a tray, then transfer to a bag or container and reheat directly from frozen in the oven.

FAQs

How do I keep the patties from falling apart?

I squeeze out as much water as possible from the zucchini and make sure the mixture is well combined before shaping.

Can I bake these instead of frying?

Yes, I bake them at 400°F for about 20 minutes, flipping halfway through.

Can I use fresh potatoes instead of potato flakes?

Yes, I substitute with ½ cup mashed potatoes for a similar texture.

What sauces go well with zucchini patties?

I like them with sour cream, tzatziki, or marinara sauce.

Can I make them ahead of time?

Yes, I prepare the mixture a few hours in advance and refrigerate it until ready to cook.

Can I make these gluten-free?

Yes, they’re naturally gluten-free since they use potato flakes instead of flour.

How do I make them extra crispy?

I fry them in hot oil without overcrowding the pan, and I drain them on paper towels after cooking.

Can I add more vegetables?

Yes, I sometimes add grated carrots, corn, or spinach to the mixture.

What kind of cheese works best?

Parmesan adds sharpness, while mozzarella gives stretchiness, but I also enjoy feta or cheddar for variety.

Can I freeze the patties before cooking?

Yes, I form them, freeze them on a tray, and then cook them directly from frozen, adding a few extra minutes.

Conclusion

These mouthwatering zucchini patties are a quick, cheesy, and satisfying recipe I love making when I want something simple yet flavorful. They’re golden and crispy on the outside, soft on the inside, and versatile enough to enjoy as a snack, appetizer, or side dish. Every time I make them, they disappear fast, proving just how irresistible they are.