Zucchini Patties – Better Than Meat! Healthy, Cheesy, and Incredibly Satisfying!

Looking for a satisfying meatless meal that’s high in flavor and low in fuss? These cheesy zucchini patties are everything you need. Crispy on the outside, soft and cheesy on the inside — they’re packed with fresh vegetables and protein-rich eggs, making them a perfect vegetarian main or side dish.

With just a few simple ingredients, you can whip up a full batch in under 30 minutes. They freeze well, reheat beautifully, and can even be tossed into lunchboxes or served as appetizers.

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 Ingredients

• 2 medium zucchinis, grated

•  1 medium carrot, grated

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•  1 cup shredded cheese (mozzarella, cheddar, or mix)

•  2 eggs

•  3–4 tablespoons chopped green onion

•  Optional: 1 clove garlic, minced (or ½ tsp garlic powder)

• Salt and pepper to taste

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•  Optional: 2–3 tbsp breadcrumbs or flour if too wet

 Equipment Needed

• Grater or food processor

• Large bowl

• Non-stick frying pan or air fryer

• Spatula and mixing spoon

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• Paper towels

 Instructions

1. Prep the Vegetables

• Grate the zucchinis and carrots using a box grater.

• Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes.

• Squeeze out all excess moisture with a clean towel.

Removing water from the zucchini is crucial for crispy patties.

2. Make the Mixture

• In a large bowl, combine the squeezed zucchini, carrot, cheese, green onions, and garlic.

• Crack in the eggs and mix well.

• Season with salt and pepper.

• Add breadcrumbs or flour if the batter feels too loose.

3. Shape & Cook

• Scoop about 2 tablespoons of mixture and shape into flat patties.

• Heat oil in a skillet over medium heat.

• Cook patties for 3–4 minutes per side until golden and crisp.

Air fryer version: Cook at 375°F (190°C) for 10–12 minutes, flipping halfway.

 Time & Yield

• Prep time: 15 minutes

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• Cook time: 10–12 minutes

• Total time: 25–30 minutes

• Servings: 12–14 small patties

 Tips & Variations

• Add 1 tablespoon of Parmesan for a savory umami kick.

• Use sweet potato or beetroot instead of carrot for color contrast.

• Turn them into mini burger sliders with soft buns and a dollop of yogurt sauce.

• Serve with a dip: sour cream, ranch, or spicy aioli work great.

 Storage

• Fridge: Store in airtight container for up to 4 days.

• Freezer: Freeze on a tray first, then transfer to a bag for up to 2 months.

• Reheat: Pan-fry, oven bake, or air fry until heated through.

 FAQ

Can I bake them instead of frying?

Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

What can I serve these with?

Try with a side salad, in wraps, or as a vegetarian burger alternative.

Are they keto-friendly?

Reduce or skip the carrots and use almond flour instead of breadcrumbs.

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