Ingredients
- Zucchini: 2 medium, grated
- Egg: 1 large
- All-purpose flour: 1/2 cup
- Parmesan cheese: 1/4 cup, grated
- Onion: 1/4 cup, finely chopped
- Garlic: 1 clove, minced
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Step 1: Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 15 minutes to drain excess moisture. Then, squeeze out as much liquid as possible using your hands or a clean kitchen towel.
- Step 2: In a medium bowl, combine the drained zucchini, egg, flour, Parmesan cheese, chopped onion, and minced garlic. Season with salt and pepper to taste.
- Step 3: Heat olive oil in a large skillet over medium heat.
- Step 4: Drop spoonfuls of the zucchini mixture into the hot skillet, flattening them slightly to form patties.
- Step 5: Cook the patties for 3-4 minutes per side, or until golden brown and cooked through.
- Step 6: Remove the zucchini patties from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately.
Notes
- Store leftover patties in an airtight container in the refrigerator for up to 3 days.
- Reheat the zucchini patties in a skillet over medium heat for a crispier texture.
- Serve these savory patties with a dollop of Greek yogurt or sour cream for a cool contrast.
- For extra flavorful patties, try adding a pinch of red pepper flakes to the mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American