These Zucchini Patties are super cheesy with Provolone and Parmesan cheese and are incredibly delicious. They make for a perfect side dish or appetizer!
I love these zucchini patties, and I’ve been making them for years. It’s a really old recipe I got from a friend over 15 years ago and these zucchini patties are so delicious and decadent, they’ll become a staple in your home. My friend and I could not stop eating these, we used a ranch dressing to dip them in and they were to die for.
These little crispy morsels are packed full of gooey cheese, soft and savory zucchini, all crisped up in a hot skillet. You’ll never look at zucchini the same way again, trust me on that one.
There’s so many delicious ways to cook with zucchini, I mean besides the famously moist and delicious Chocolate Zucchini Bread, you can also grill them, roast them, saute them, bake them into Lasagna. The world is your oyster when you’ve got a zucchini in hand!
I used about 3 large zucchini in this recipe which gave me about 3 cups of zucchini but feel free to double the recipe because these will disappear off your table in no time.
Ingredients In Zucchini Patties
If you’re not a zucchini fan, I still think you’ll like these, they are so cheesy and just so good and what a great way to use that zucchini in your fridge.
- Zucchini – As stated above I used 3 large zucchini’s grated up fine.
- Cheese – I used provolone and Parmesan freshly shredded but feel free to use mozzarella in place of the provolone if that’s what you have on hand.
- Breadcrumbs – Feel free to use any kind you like although I recommend Panko.
- Flour – All purpose is all we need for this recipe.
- Onion – We want something that cooks down well for our dish, yellow or white will do just fine.
- Dill – Fresh dill please! Believe me it is so amazingly good in this recipe.
- Egg – We’re using 2 beaten eggs as a binder for our patties.
- Seasoning – Salt and pepper.
- Oil – We want a nice neutral vegetable oil like canola for our frying.
How To Make Zucchini Patties
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Prepare the zucchini: Line a big bowl with paper towels and grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.
- Form the patties: In a large bowl add the grated zucchini, provolone cheese, Parmesan cheese, breadcrumbs, flour, onion, dill, eggs and season with salt and pepper. I usually don’t add any salt because there should be enough sodium from the cheese. Mix really well.
- Fry the zucchini patties: In a skillet heat about a tablespoon of the vegetable oil. You can either form patties or use a spoon to drop small amounts of the zucchini mixtures to the pan. Do not overcrowd the pan and fry on both sides until golden brown, then repeat with remaining zucchini mixture/patties.
- Finish the dish: Serve warm by themselves or with ranch dressing.
Can I Bake These Zucchini Patties?
To bake these, preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Place zucchini patties on the prepared baking sheet and bake for about 20 minute, flip them onto the other side and bake for another 10 to 15 minutes or until golden brown.
What Can I Serve Zucchini Patties With?
These are perfect little hand held appetizers, if you’d like to make a whole spread I’ve included some suggestions below!
- Firecracker Shrimp
- Beef Empanadas
- Cheesy Chicken Meatball Rolls
- Potato Croquettes
- Easy Bruschetta
- Deviled Eggs
Tips For Making The Best Zucchini Patties
- If you find that the zucchini mixture is too wet, feel free to add more flour to it.
- Grate the onion for a nice moist patty that has onion in every bite.
- Be sure that the zucchini is completely drained of water before adding it to your patty mixture, we want to ensure we get a perfectly crisp outside to our patties and moisture will interfere with this.
Storing Leftover Zucchini Patties
These will keep in the fridge for 3 – 4 days stored in an airtight container. They freeze well too! Just freeze individually on a baking sheet before transferring to an airtight container or freezer bag. They will keep for up to 3 months and can be heated back up in the oven to temperature when ready to enjoy.
More Zucchini Recipes To Try:
- Baked Parmesan Zucchini Crisps
- Zucchini and Corn Fritters
- Baked Parmesan Zucchini Sticks
- Potato and Zucchini Fritters
- Zucchini Bread
- Cheesy Zucchini Quiche
- Zucchini and Ricotta Galette
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- 3 cups grated zucchini (about 3 or 4 depending on size)
- 1 cup provolone cheese shredded (or mozzarella)
- 1/2 cup Parmesan cheese grated
- 1/2 cup breadcrumbs (I used Panko)
- 1/4 cup all-purpose flour
- 1 medium onion finely chopped
- 2 tablespoon dill chopped
- 2 eggs beaten
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon vegetable oil for frying
- Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.
- In a large bowl add the grated zucchini, provolone cheese, Parmesan cheese, breadcrumbs, flour, onion, dill, eggs and season with salt and pepper. I usually don't add any salt because there should be enough sodium from the cheese. Mix really well.
- In a skillet heat about a tablespoon of the vegetable oil. You can either form patties or use a spoon to drop small amounts of the zucchini mixtures to the pan. Do not overcrowd the pan. Fry on both sides until golden brown, then repeat with remaining zucchini mixture/patties.
- Serve warm by themselves or with ranch dressing.