THE RECIPE JOURNAL · Side Dish
Shredded Zucchini Patties
These crispy patties are a delicious way to enjoy fresh zucchini with a crunchy exterior and tender inside. Perfect as a snack or side, they come together quickly with simple ingredients you probably already have.
FROM THE KITCHEN • Shredded Zucchini Patties
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by grating the zucchini and placing it in a colander set over a bowl. Sprinkle a little salt on top and let it sit for about an hour so the excess moisture can drain out. After that, press the zucchini with a paper towel to squeeze out any leftover liquid.
02
Step 2
Next, preheat your oven to 350°F (175°C) and give a mini-muffin pan a light spray with cooking spray to prevent sticking.
03
Step 3
In a big bowl, mix together the zucchini, bread crumbs, shredded Cheddar, chopped onion, eggs, and all the seasonings—black pepper, oregano, basil, salt, rosemary, garlic powder, and sage. Once everything is combined, spoon the mixture evenly into the muffin cups and gently press it down so it’s level with the top of each cup.
04
Step 4
Pop the pan in the oven and bake for 15 to 20 minutes, until the patties are nicely browned and cooked through. Let them cool for a few minutes before taking them out of the pan. Enjoy!
Why you’ll love it
These patties are a wonderful way to enjoy fresh vegetables in a tasty and satisfying form. They are light, yet crispy on the outside and soft inside. Plus, they come together quickly, making them perfect for a healthy snack or a quick meal.
How to serve
Serve warm with a dollop of sour cream or a side of tangy yogurt dip. They also pair nicely with a fresh green salad or can be tucked into a sandwich for a delicious vegetarian option.
Storage & leftovers
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to keep them crispy rather than using a microwave, which can make them soggy.
