Zucchini Parmesan Mozzarella Patties
Like so many things, the pandemic had two sides to it. I’d rather focus on the one worth keeping.
That first pandemic summer, with grocery shelves unpredictable and staying close to home suddenly the only option, my family did something we’d never done before: we planted a garden. It started as a way to feel a little more in control of what we could put on the table, but it turned into something bigger — our first real experience growing our own food, watching it come up from nothing, and figuring out what to do once it actually did.
Zucchini, as anyone who’s grown it knows, does not hold back. What began as a handful of plants turned into more zucchini than I knew what to do with, and using it all became a genuine, ongoing project. I’d already shared my air fryer zucchini tots as one solution — crispy, snackable, kid-approved. This time, I wanted something a little more substantial: a patty that could hold its own as a side dish or a light appetizer, with parmesan and mozzarella working together to turn simple zucchini into something a little more indulgent.
These patties are proof that the good kind of resourcefulness — the kind born out of necessity — can turn into a recipe you keep making long after the reason for it has passed.
Step-by-Step Preparation Guide
Start by chopping the onion and dicing the zucchini — dice rather than grate, so the pieces hold their shape and give you those flecks of green throughout instead of a mushy texture. If you’ve got a medallion veg cutter, slice the zucchini into thin rounds first, then dice; it makes the whole process faster.
Add the onion and zucchini to a mixing bowl along with the flour, both cheeses, and salt. For a little heat, add a sprinkle of ground hot pepper powder. Toss everything together until the zucchini and onion are evenly coated — you’re looking for a chunky, cheesy mixture, not a wet one yet.
Crack in the eggs and mix until everything binds together into a cohesive batter — thick enough to scoop and hold its shape once it hits the pan.
Heat your skillet over medium-high heat. Brush on just enough oil to prevent sticking and help the crust form. Scoop portions of the batter into the pan and flatten each one gently into a patty shape.
Let the patties cook undisturbed for a couple of minutes so a deep golden crust develops underneath before you flip them. Cook the second side the same way, until both sides are golden-brown and the edges are lightly crisped.
Remove each batch as it finishes, re-oiling the skillet lightly between rounds, and continue until all the batter is used. Serve warm, straight from the pan.
Zucchini Parmesan Mozzarella Patties
Ingredients
Equipment
Method
- Chop 1/4 onion; use 1/4 cup for the patties.1/4 onion
- Dice 1–2 zucchinis to yield 2 cups diced zucchini (see notes 2).1-2 zucchinis
- In a mixing bowl, combine 2 cups diced zucchini, 1/2 cup flour, 1/2 cup parmesan cheese, 1/2 cup shredded skim mozzarella cheese, 1/4 cup chopped onion, 1/2 tsp pink salt and ground hot pepper powder, if using.1/2 cup all-purpose flour, 1/2 cup grated parmesan cheese, 1/2 cup shredded skim mozzarella cheese, 1/2 tsp pink salt, Ground hot pepper powder (optional) (see notes 1)
- Add 2 large eggs and mix until the dry ingredients are fully incorporated with the eggs.2 large eggs
- Heat a non-stick skillet over medium-high heat.
- Pour 2 tbsp avocado oil into a small dish, then use a brush dipped in the oil to grease the skillet. Scoop 1/4 cup of the zucchini mixture onto the skillet and flatten it into a patty. Cook 2 minutes per side, or until golden brown. Repeat with the remaining mixture, re-oiling the skillet between batches.2 tbsp avocado oil
Nutrition
Notes
- Hot pepper powder varies a lot in heat, so start with a small sprinkle and add more to taste.
- The quickest way to dice zucchini is to cut it into thin slices first, then dice using a medallion veg cutter.
