Zucchini Patties

 Zucchini Overload: My Quest to Try Every Recipe Possible

If you’ve ever grown zucchini, you know the drill: one day there’s a cute little squash on the vine, and by the end of the week it’s the size of a baseball bat. Suddenly, you’re Googling “ways to use up zucchini before it takes over my kitchen.”

That’s where I found myself this summer. Muffins, breads, fritters, boats, soups—you name it, I’ve tried it.

But the recipe that’s been on repeat in my kitchen is one I adapted from the Allrecipes Test Kitchen. It’s simple, cheesy, golden, and—best of all—makes a serious dent in the zucchini pile:



Cheesy Zucchini Patties

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: About 12 patties

Ingredients:

  • 2 cups grated zucchini (squeezed dry in a towel or through a mesh strainer)

  • 2 large eggs, beaten

  • ½ cup all-purpose flour

  • ½ cup grated Parmesan cheese

  • ½ cup shredded mozzarella cheese

  • ¼ cup chopped onion

  • Salt, to taste

  • 2 tablespoons oil

Directions:

  1. Grate the zucchini and squeeze out as much liquid as possible—don’t skip this step, or you’ll end up with soggy patties.

  2. Mix zucchini, eggs, flour, Parmesan, mozzarella, onion, and salt in a bowl until well combined.

  3. Heat oil in a skillet over medium-high heat.

  4. Scoop a heaping tablespoon of batter into the pan, pressing gently into a patty shape. Cook until crisp and golden brown, about 2 minutes per side.

  5. Drain on a paper towel and serve hot.

Crispy on the outside, cheesy on the inside, and totally snack-worthy. They’re also versatile: dip them in marinara, pair them with sour cream, or stack them into a sandwich.

As I keep working my way through zucchini recipes (I’m coming for you, chocolate zucchini cake), these patties are holding their ground as my summer favorite. Consider this your official invitation to join me on the quest to conquer zucchini season, one recipe at a time.

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