Last updated on March 29th, 2018 at 03:53 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.
MY LATEST VIDEOSI 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
Check out the video!
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!
These Zucchini Patties are super cheesy with Provolone and Parmesan cheese and are incredibly delicious. A perfect side dish or appetizer!
- 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
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.
If you find that the zucchini mixture is too wet, feel free to add more flour to it.
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
★ Did you make this recipe? Don't forget to give it a star rating below!
Very good. I did substitute cheddar for the mozzarella. Next time I will use mozzarella.
WOW …… Just made these and they turned out brillant and taste so good , thankyou Jo , Cheers Ree xx
That’s wonderful, glad you liked them!
Thanks 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.
Thank you! Let me know how they turn out baked!
I 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.
Sounds 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!!!!
Hi, 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
Feel free to click on the read recipe and you will see a list of all the ingredients which should be helpful . Thanks for suggestion
These 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!!
Sounds great Ray, will have to try it!
I’m not a fan of dill. Any suggestions for a substitute or can I use sweet pickle?
Hi 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. 🙂
Made these for dinner tonight & they were a hit! thanks!
You’re very welcome. 🙂
OMG! 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!
Hi Lisa,
I’m glad you liked them.
🙂
These 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!
Hi Emily,
This recipe made about 14 zucchini patties and let me tell you they were delicious. I hope you give them a try. 🙂
Sooo delicious!! Thank you for the recipe!
You’re welcome. 🙂
I 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 =)
Hi 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.
Looks like an omelet but the way it’s prepared is elegant and stylish. I will try this one
This sounds like a great recipe. Beautiful photos, too. Heck, I think I could eat Pine needles with parmesan and provolone but I won’t.
I just made a version of these without the PROVOLONE… I want yours now!