Zucchini and Vegetable Patties

Serve these patties with a dipping sauce like sour cream, tzatziki, or a simple yogurt sauce.

Leftover patties can be stored in the refrigerator for up to 2 days. Reheat them in a skillet to retain their crispiness.

They also freeze well! After cooking, let the patties cool completely, then store them in an airtight container in the freezer for up to 1 month.

Variations:

Herb options: Experiment with fresh herbs like parsley, basil, or cilantro for a different flavor profile.

Cheese variations: Try using different cheeses like feta or mozzarella for a creamy twist.

Vegan version: Replace eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use vegan breadcrumbs to make this recipe plant-based.

FAQ:
Q: Can I bake these patties instead of frying them?
A: Yes! Preheat your oven to 375°F (190°C), place the patties on a parchment-lined baking sheet, and bake for about 20-25 minutes, flipping halfway through.

Q: Can I use frozen zucchini for these patties?
A: It’s best to use fresh zucchini for this recipe, as frozen zucchini tends to be too watery once thawed. However, if using frozen, ensure it’s fully thawed and squeezed dry to remove excess moisture.