Name: Zucchini Patties – Better Than Meat!
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 medium zucchinis, grated; 1/2 teaspoon salt; 1/2 cup shredded mozzarella or cheddar cheese; 1/4 cup grated Parmesan cheese; 1/2 cup almond flour (or gluten-free breadcrumbs); 2 cloves garlic, minced; 2 large eggs; 2 tablespoons fresh parsley, chopped; 1 teaspoon dried oregano; Freshly ground black pepper, to taste; Olive oil, for frying

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These crispy, savory Zucchini Patties – Better Than Meat! are packed with fresh herbs and a hint of cheese, making them the perfect dish for a light main course or a delightful side. Whether you're looking to cut back on meat or simply enjoy a delicious veggie-filled treat, these patties are easy to make, gluten-free, and sure to become a favorite. I love how they come out crispy on the outside while remaining soft and flavorful inside. Trust me, they’re better than meat!

Ingredients

3 medium zucchinis, grated

½ teaspoon salt

½ cup shredded mozzarella or cheddar cheese

¼ cup grated Parmesan cheese

½ cup almond flour (or gluten-free breadcrumbs)

2 cloves garlic, minced

2 large eggs

2 tablespoons fresh parsley, chopped

1 teaspoon dried oregano

Freshly ground black pepper, to taste

Olive oil, for frying

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by placing the grated zucchini in a colander and sprinkling it with salt. Let it sit for 10 minutes to draw out any excess moisture.

After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible from the zucchini.

In a large bowl, combine the drained zucchini, mozzarella, Parmesan, almond flour, garlic, eggs, parsley, oregano, salt, and pepper. Mix everything together until the mixture holds together.

Heat a generous amount of olive oil in a large skillet over medium heat.

Scoop about 2 tablespoons of the mixture and shape it into a patty. Carefully place the patties in the skillet.

Cook for 3-4 minutes on each side, or until golden brown and crispy.

Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil.

Serve warm with your favorite dipping sauce or a fresh salad.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Variations

If I want to switch things up, I sometimes add extra herbs like basil or thyme for added flavor. You could also try swapping out the mozzarella for a dairy-free cheese to make the patties completely dairy-free. For a spicy kick, I sometimes add red pepper flakes or a bit of cayenne pepper to the mixture. If you’re not gluten-free, regular breadcrumbs work perfectly fine instead of almond flour.

Storage/Reheating

To store any leftover patties, I simply place them in an airtight container and store them in the fridge for up to 3 days. When it’s time to reheat, I love popping them back into a skillet on medium heat for 2-3 minutes on each side to get them crispy again. You could also reheat them in the oven at 350°F for about 10 minutes to restore their crispy texture. If I’m in a rush, I just microwave them, but they won’t have the same crispy exterior.

FAQs

Can I use zucchini that isn’t fully drained?

It’s best to drain the zucchini well to avoid making the patties soggy. If you skip this step, the moisture could cause the patties to fall apart or not hold together as well during frying.

Can I make these zucchini patties ahead of time?

Yes! I sometimes make these patties in advance. I let them cool completely, then store them in the fridge for up to 3 days. They’re perfect for meal prep!

What’s the best way to serve zucchini patties?

I love serving them warm with a fresh salad, but they’re also amazing with a dipping sauce like ranch, tzatziki, or marinara. They’re so versatile that I can also serve them as a side dish with almost any meal.

Can I freeze these zucchini patties?

Absolutely! To freeze them, I let the patties cool, then lay them out on a baking sheet in a single layer and freeze until firm. Afterward, I store them in a freezer-safe container for up to 3 months. To reheat, I bake them in the oven at 350°F until heated through.

Can I make these without eggs?

Yes, if you need to make them egg-free, you can substitute the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or use a vegan egg replacer. The texture might be slightly different, but they should still hold together nicely.

Conclusion

These zucchini patties are a game-changer—crispy, savory, and packed with flavor. They’re a great way to use up zucchini and turn it into something that’s better than meat! Whether I’m enjoying them as a light main dish or pairing them with a hearty meal, they never disappoint. With simple ingredients and quick prep, this recipe is one I’ll keep making over and over again.

Recipe:

Zucchini Patties – Better Than Meat!

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

These crispy, savory zucchini patties are packed with fresh herbs and a hint of cheese, making them a perfect meat-free dish. They are crispy on the outside and soft on the inside, easy to make, and gluten-free.

Instructions

Place the grated zucchini in a colander and sprinkle it with salt. Let it sit for 10 minutes to draw out any excess moisture.
After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible from the zucchini.
In a large bowl, combine the drained zucchini, mozzarella, Parmesan, almond flour, garlic, eggs, parsley, oregano, salt, and pepper. Mix everything together until the mixture holds together.
Heat a generous amount of olive oil in a large skillet over medium heat.
Scoop about 2 tablespoons of the mixture and shape it into a patty. Carefully place the patties in the skillet.
Cook for 3-4 minutes on each side, or until golden brown and crispy.
Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil.
Serve warm with your favorite dipping sauce or a fresh salad.