One of my favorite ways to eat zucchini is actually something I learned from my grandpa—these simple, delicious zucchini patties. He makes them almost every time I visit, as they make for a great veggie side to dinner with whatever herbs from their garden. They’re endlessly customizable depending on what you’re craving, and one of the rare veggie sides that tastes just as good reheated as it does fresh.
It starts with grated zucchini that gets salted and squeezed dry (don’t skip this), then mixed with parmesan, herbs, spices, and eggs to bind everything together. There’s no flour here, which makes them a bit more delicate than your typical fritter—but in return, you get a lighter texture and a flavor that really lets the zucchini shine. Plus, they’re naturally gluten-free.
They’re perfect as an easy weeknight veggie side, but honestly? Good enough to serve when you’re hosting too.
Pairing Ideas
These are super versatile, so you can tweak the flavor depending on what you’re serving them with. I love pairing them with a simple salmon and pilaf situation, but they’re just as good alongside a roast, grilled chicken, or really any protein.
My personal favorite: crispy salmon + these on the side = elite.
Tips for the Best Zucchini Patties
A lot of zucchini patty recipes rely on flour for structure, giving you more of a classic crispy fritter. That’s not what we’re doing here. These are softer, more vegetable-forward, and meant to feel like a lighter, weeknight-friendly side.
That said—there are a few non-negotiables if you want patties and not zucchini scramble:
1. Get rid of the water (seriously).
Zucchini holds a ton of moisture, which is the #1 reason patties fall apart. Salt it, let it sit, and squeeze out as much liquid as humanly possible. Even after that, expect extra liquid in the bowl—totally normal.
2. Let excess liquid drain before cooking.
I like using a fork to scoop the mixture into the pan so any extra liquid stays behind. You’ll probably leave about ½ cup of liquid in the bowl—discard it.
3. Preheat your pan properly.
If the pan isn’t hot enough, the patties cook too slowly and won’t hold their shape.
4. Don’t rush the flip.
Wait until they’re about 80% set before flipping. Starting with smaller patties also makes them much easier to handle.
5. Don’t skip the binder.
The parmesan in this recipe isn’t just for flavor—it also binds with the eggs to help hold everything together. If you’re skipping it (or going dairy-free), add a tablespoon or two of chickpea flour or another flour alternative to help the patties keep their shape.
Flavor Variations
I switch these up constantly depending on the vibe:
- Greek-inspired: Swap parmesan for feta + use dill and/or mint
- Italian-style: Skip cumin, add extra basil
- Herb-loaded: Green onions, dill, parsley
- Summer street corn vibes: Corn + cheddar + jalapeño
Zucchini Patties
- Total Time: 20
- Yield: 8-10 small patties
Description
These easy zucchini patties are light, flavorful, and naturally gluten-free—made with parmesan, fresh herbs, and no flour for the perfect weeknight veggie side.
Ingredients
For the Zucchini Pancakes:
- 2 medium zucchinis
- 2 eggs
- ¼ cup packed fresh basil, chopped
- ½ cup finely grated parmesan cheese
- 1 tsp lemon zest
- ½ tsp black pepper
- ½ tsp cumin (optional)
- Salt to taste
- Avocado oil or olive oil spray
Instructions
For the Zucchini Pancakes:
- Using the large hole of a box grater, grate the zucchini. Season with salt and toss, then set aside for 5 minutes to allow the salt to draw out more moisture.
- Squeeze as much liquid as you can from the grated zucchini, then pat dry with paper towels.
- To the bowl with the zucchini, add the eggs, basil, parmesan, lemon zest, black pepper, and salt, and toss to combine.
- Heat a large skillet over medium heat and once hot, spray with oil. Using a fork or slotted spoon, spoon about ¼ cup of the mixture into the pan and flatten with a fork. Cook 3-4 patties at a time, being careful to not overcrowd the pan.
- Cook for about 2-3 minutes or until golden brown. You want the patty to easily release from the pan. Flip and cook for another 1-2 minutes or until cooked through. Set aside and keep warm as you finish cooking all the patties.
- Serve warm with flaky sea salt on top, if desired.
- Prep Time: 10
- Cook Time: 10
- Category: Side Dish