Last updated on September 11th, 2018 at 08:49 pm
These Zucchini Patties are super cheesy with Provolone and Parmesan cheese and are incredibly delicious. 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 I love it because of the provolone cheese in them. Of course I love anything cheesy but these zucchini patties are so delicious and decadent, they’ll become a staple in your home. Once I even made these with a cheese mix that I had, mozzarella, provolone, asiago and parmesan and they turned out amazing, so feel free to use whatever cheese you prefer or have on 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. My friend and I could not stop eating these, we used a ranch dressing to dip them in and they were to die for.
I also like to form patties, basically form a meatball then just flatten them out into a patty, but you could also just drop spoonfuls of the zucchini mixture into the pan. Whatever you prefer, I find that the shape is nicer if I form the mixture into 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. If you’re like me, I always buy zucchini and then forget about it in the fridge.
Zucchini is so versatile and can be such a nice and healthy alternative to starchy snacks. Try a few of my other zucchini snacks here:
- Baked Parmesan Zucchini Crisps
- Zucchini and Corn Fritters
- Baked Parmesan Zucchini Sticks
- Potato and Zucchini Fritters
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Zucchini Patties
Ingredients
- 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 tbsp dill chopped
- 2 eggs beaten
- 1/8 tsp salt
- 1/4 tsp pepper
- 2 tbsp vegetable oil for frying
Instructions
- 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.
Watch How To Make It
Notes
★ Did you make this recipe? Don't forget to give it a star rating below!
Xavierism says
January 6, 2019 at 2:07 amLove this recipe – The Zucchini Patties turned out perfect. I was a bit worried because I have tried other Zucchini Patty recipes and they never turned out as awesome as these. This will a fave appetizer and was a friend fave as well. Thanks again! Cheers***
Linda says
July 31, 2018 at 3:00 pmI baked these and found the outside of the fritter hardens when done this way. Although still delicious I would recommend frying for best results.
Margaret Cuomo says
July 19, 2018 at 7:09 amDelicious and simple to make.
Sara says
July 14, 2018 at 4:25 pmDo you think these would be good serve room temp or cold? Having a gathering that I want to prepare all food a head of time.
Joanna Cismaru says
July 16, 2018 at 9:56 amEither way they’re fine, but you could always place them in the microwave for a few seconds if you prefer them warm.
Mary Bradac says
April 7, 2018 at 5:16 pmVery good. I did substitute cheddar for the mozzarella. Next time I will use mozzarella.
Ree says
July 5, 2017 at 2:01 amWOW …… Just made these and they turned out brillant and taste so good , thankyou Jo , Cheers Ree xx
Joanna Cismaru says
July 5, 2017 at 8:17 amThat’s wonderful, glad you liked them!
Linda says
July 3, 2017 at 5:45 pmThanks for the oven option on these patties, sometimes standing over a cook top cooking this type of recipes is kind of tiring for me. The oven option looks like a winner. Now if my zucchini will just get ripe! Thanks for your great recipes, I love your posts and look forward to all the great pictures.
Joanna Cismaru says
July 3, 2017 at 6:32 pmThank you! Let me know how they turn out baked!
Bob says
July 3, 2017 at 8:19 amI will definitely be trying this recipe. I’ve got a more generic one that I love that uses less flour but adds cornmeal to the mix. I’ve since got “masa” to use and will try that in place of the white flour for a more Mexican flair – maybe some lime juice and/or cilantro, too. Thanks for a great recipe to spice up my plain “zucchini nibblers” I’ve been making for the last few years. In fact, my wife and I enjoy them so much, I shredded and froze zucchini in 2 cup measures for year-round use. I’m always looking for ways to stretch the garden harvest. Again, thanks.
Fenne Kieken says
July 3, 2017 at 10:46 amSounds great Bob. Would love to have a garden to harvest fresh vegetables and thanks for commenting about shredding and freezing the zucchini to use later. Great tip for others liking to make these. Thanks for the five star rating!!!!
CarolynM says
July 3, 2017 at 7:39 amHi, Jo–
I’m not home now but when I return in a couple of months, I’m DEFINITELY giving these a try. You have so many zucchini recipes that I’m in heaven and will be giving them ALL a try when there is a bumper crop of zucchini in the garden.
May I make a suggestion, though? Perhaps you can change the letters in your videos to orange or some other bright color. It was kind of difficult to read the ingredients while the video was playing because the letters basically faded into the light background.
Thanks,
CarolynM
Fenne Kieken says
July 3, 2017 at 10:56 amFeel free to click on the read recipe and you will see a list of all the ingredients which should be helpful . Thanks for suggestion
Ray says
April 2, 2015 at 5:02 pmThese are so good. My wife and I like to mince 2 cloves of garlic And add a dash of paprika! Just makes it that more awesome!!
jo says
April 2, 2015 at 5:35 pmSounds great Ray, will have to try it!
Terry says
October 4, 2012 at 1:16 pmI’m not a fan of dill. Any suggestions for a substitute or can I use sweet pickle?
jo says
October 4, 2012 at 3:06 pmHi Terry,
If you don’t like dill, I would just suggest you leave it out. I’m not sure about the sweet pickle as I’ve never tried it in these patties. Let me know how they turn out. 🙂
Tami says
July 29, 2012 at 6:08 amMade these for dinner tonight & they were a hit! thanks!
jo says
July 29, 2012 at 6:11 amYou’re very welcome. 🙂
Lisa @ TheFatLossAuthority.com says
November 19, 2011 at 10:10 pmOMG! I was so excited when I found this recipe that I went to store and bought everything I needed and made it the next day! lol I love zucchini and this looked really easy. Mine turned out really good and tasted better than I imagined them tasting!! If that makes sense! Will definitely be making it again!
jo says
November 19, 2011 at 10:31 pmHi Lisa,
I’m glad you liked them.
🙂
Emily says
September 18, 2011 at 7:38 pmThese look awesome! How many does the recipe make? I’m always attending pot lucks and I usually bring the dessert but this very well may be the new “to-do.”Thanks!
jo says
September 18, 2011 at 7:48 pmHi Emily,
This recipe made about 14 zucchini patties and let me tell you they were delicious. I hope you give them a try. 🙂
Kara says
August 19, 2011 at 12:36 amSooo delicious!! Thank you for the recipe!
jo says
August 19, 2011 at 1:16 amYou’re welcome. 🙂
Shannon says
August 14, 2011 at 6:09 pmI made these today for lunch and I just wanted to say…..delicious! I used Asian sesame bread crumbs, omitted the dill and added crushed red pepper flakes.
I’m so glad I stumbled across this website. I’ve made two of the recipes and I loved both of them =)
jo says
August 14, 2011 at 6:29 pmHi Shannon,
Thank you, I’m glad you liked them. I’ve been making these zucchini patties for a long time now and they are one of my favorites.
Tres Delicious says
August 14, 2011 at 1:56 amLooks like an omelet but the way it’s prepared is elegant and stylish. I will try this one
Susan says
August 13, 2011 at 12:35 amThis sounds like a great recipe. Beautiful photos, too. Heck, I think I could eat Pine needles with parmesan and provolone but I won’t.
Dave at eRecipeCards says
August 12, 2011 at 3:48 pmI just made a version of these without the PROVOLONE… I want yours now!