2 large eggs

½ cup potato flakes (instant)

½ cup grated Parmesan

½ cup shredded mozzarella

¼ cup diced onion

Salt, to taste

2 tbsp vegetable oil

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Slice zucchinis lengthwise, scoop out seeds, and grate with a box grater or food processor. Squeeze out excess moisture.
In a bowl, combine zucchini, eggs, potato flakes, Parmesan, mozzarella, onion, and a pinch of salt. Mix until well combined.
Heat vegetable oil in a skillet over medium heat.
Form mixture into 8 patties about ¾-inch thick.
Cook patties for 2–3 minutes per side until golden brown and crispy.
Transfer to a plate lined with paper towels to drain excess oil. Serve warm, optionally sprinkling with extra Parmesan.

Add herbs like parsley, dill, or basil for freshness.

Mix in red pepper flakes or cayenne for spice.

Swap in cheddar or feta for a different cheese flavor.

Bake at 400°F (200°C) for 20 minutes, flipping halfway, for a lighter version.

Serve with sour cream, tzatziki, or marinara for dipping.