Parmesan Zucchini Patties recipe

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Ingredients

2 tablespoons vegetable oil
4 cups shredded zucchini
2 large onions, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
2 tablespoons chopped parsley
⅛ teaspoon ground black pepper
⅛ teaspoon ground thyme
3 eggs, lightly beaten
1 cup crushed saltine crackers
1 cup grated Parmesan cheese
¼ cup vegetable oil, or as needed
2 tablespoons grated Parmesan cheese, or to taste

Nutrition Info

261.5 calories
carbohydrate: 14.3 g
cholesterol: 91 mg
fat: 18.8 g
fiber: 1.8 g
protein: 9.9 g
saturatedFat: 4.9 g
servingSize: -
sodium: 342.7 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir zucchini, onion, and garlic in hot oil until vegetables are limp and moisture evaporates, about 5 minutes. Stir basil, parsley, black pepper, and thyme into the vegetables, remove from heat. Transfer zucchini mixture to a large mixing bowl.

  2. Stir eggs, crushed crackers, and 1 cup Parmesan cheese into the zucchini mixture until it binds together, shape into 14 3-inch patties.

  3. Pour enough vegetable oil in a skillet to reach about 1/2 inch deep, heat over medium-high heat.

  4. Cook patties, 3 to 4 at a time, in hot oil until well browned, about 2 minutes per side. Sprinkle with additional Parmesan cheese to serve.

Recipe Yield

14 patties

Recipe Note

Worth the effort. Everyone likes them.

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