recipe | zucchini patties

Veggie dinner is a frequent occurrence in my household, at least 4-5 times a week.  And while I absolutely love the pure simplicity of roasted or grilled vegetables, every once in a while I crave a different texture and a bit of variety with the flavor patterns. So, I look for new ways to prepare some of my favorite vegetables.  With the warmer weather right around the corner, I know zucchini (aka summer squash) will be a frequent visitor in my kitchen.

Zucchini is a wonderful source of Vitamin C, alpha-carotene, beta-carotene, and lutein. Not to mention, the skin is loaded with anti-oxidants (so be sure to leave the skin on when preparing). Because of the strong presence of B-complex Vitamins, zucchini may also help regulate blood sugar, possess anti-inflammatory benefits, and is even being linked to studies showing it may help to protect against diabetes and manage insulin levels. Plus it’s delicious and can be prepared in a variety of ways to help keep it interesting!  And thanks to the folks over at {Smitten Kitchen}, I discovered this little recipe which we eat at least once a month.  I have altered the recipe a great deal to make it gluten-free, and I prepare them a lot thinner, for a bit more crunch.  In many ways the texture reminds me of potato cakes! Toss-up a quick salad for the perfect accompaniment when you want something fresh and light. On the menu: Zucchini Patties and “Little Gem” Salad with Meyer Lemon Vinaigrette (I will post the salad recipe very soon).



  • 1 lb zucchini
  • 1 large egg, lightly beaten
  • 3 scallions, sliced thin
  • 1 small shallot, diced
  • 1 garlic clove, minced
  • 1 tsp himalayan salt (or whatever type you prefer)
  • 1 tsp fresh ground black pepper
  • 1/4 cup almond flour
  • 1/4 cup gluten-free panko bread crumbs
  • zest of 1/2 lemon
  • 2-4 Tbsp olive oil


Preheat oven to 300.  Clean zucchini and trim ends.  Using the large holes of a box grater, shred zucchini.  Try to remove the excess moisture from the zucchini by either squeezing the liquid out in whatever method you like.  I would recommend using a cheese cloth and a strainer, but you could also use paper towels and then set in strainer for 10 minutes.  Whisk egg in a large bowl. Add zucchini, almond flour, GF panko, scallions, shallot, garlic, lemon zest, salt & pepper.  Mix well.  Heat oil in a large skillet over medium heat.  This required 2 batches for me, as I was only able to cook about 5 at a time. Using your hands and a spoon, make the patties of the mixture and carefully drop into hot skillet.   Flatten slightly.  Cook, turning once, until browned, 4-6 minutes on each side.  Transfer to a baking dish.  Repeat with second batch. Place baking dish with patties in the oven and bake for about 5 minutes.  You can always exclude this step, but I like mine extra crispy!

images in this post are personal photographs | kindly credit this site if used


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