As anyone with a garden knows once you plant zucchini you soon have far more of it then you will ever need. Eating zucchini quickly becomes a chore. Time to try making Zucchini Patties. I will be honest my zucchini recipes tend to lean towards desserts and treats with Zucchini Cake and Zucchini Crumb Muffins. Nothing makes vegetables taste great like adding sugar to them! We now have around 25 lbs of just shredded zucchini in the freezer so I am looking for some new recipes utilizing shredded zucchini that aren’t desserts.
I first attempted these a couple weeks ago. Per Em’s instructions I needed to make the second batch crispier and thinner. So this is what I came up with.
Into the patties I will put just shredded zucchini, Parmesan cheese, flour, and spices. Then once cooked I will add some of our home canned tomato sauce to the top..
Into a mixing bowl goes 3 cups of shredded zucchini. This was most of a large overgrown one I had from the garden but it would probably be about 3 smaller ones. I try to squeeze some water out of the shreds before adding it to the bowl.
Then 1/2 cup Parmesan cheese, 1/2 cup flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon ground mustard, 1/2 teaspoon garden herbs, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes goes in on top.
That gets a good mixing while a pan with a little olive oil preheats on the stove top.
I scoop out heaping tablespoons and either toss them right in the pan or onto a plate and slide them into the pan. They will be loose and really won’t keep their shape until they start cooking. This will give you 8-10 patties.
I cooked them about 5 minutes on each side on medium hight heat until nice and crispy brown with nothing runny in the middle.
I took around 1/4 cup of our tomato sauce and mixed in another 1/2 teaspoon of garden herbs. I had debated making some kind of spicy mayo or sour cream to top the patties with but sticking to the garden made sauce seemed appropriate (and delicious).
We managed to get our first round of tomato sauce canning done this week. We canned 4 quarts and 1 pint of sauce and dried a couple quart jars full of tomato slices from around 30 lbs we harvested this past week. I am down to only 1 pint and 2 – 1/2 pint jars of tomato sauce from last year so it worked out perfect.
When the zucchini patties come out of the pan I put a teaspoon or so of sauce over the top and let it warm up on the patties while I serve them.
I now know what true terror looks like to a child. If you would like to find out, present your kids with a plate of Zucchini Patties for dinner. With a side salad perhaps.
We did manage to get Norah to eat a zucchini patty and Spencer took what could be described as the world’s smallest bite of one. Alice spit out every bit that made it to her mouth. I tried hide bits in with blueberries but she was not to be fooled.
Like all the food we create from the garden I will stick with it and hopefully it will grow on the maniacs. I am envisioning using these as a side dish, maybe with soup this winter as we start to work through our freezer full of zucchini.
- 3 cups zucchini, shredded
- ½ cup Parmesan cheese, shredded
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon herb mix
- ¼ teaspoon pepper
- ½ teaspoon ground mustard
- ¼ teaspoon red pepper flakes
- ¼ cup tomato sauce mixed with herbs
- In a bowl mix zucchini, cheese, flour, salt, garlic powder, herbs, pepper, mustard, and red pepper.
- Preheat pan with olive oil to medium high heat.
- Scoop heaping tablespoons of zucchini mixture into pan and pat down into patties.
- Cook on each side around 5 minutes until browned and crispy.
- Remove from pan and top with tomato sauce and herbs.
- Serve and enjoy!