Total Time
Prep 30 mins
Cook 20 mins

I have been making these Zucchini patties for years my family loves them. Very easy to make and very tasty.

Ingredients Nutrition


  1. Grate zucchini, no need to peel or seed unless seeds are large; sprinkle zucchini with salt; let set 15 to 20 minutes, then drain WELL.
  2. Add the beaten egg, bisquick, Parmesan cheese, garlic powder, salt& pepper to the drained zucchini and mix well, batter will not be stiff or real thick.
  3. Using a large skillet heat, add oil enough to fry patties, Drop by tablespoon to make a pattie about 2 to 3 inches in diameter, cook over mediun heat until browned on each side, about 3 to 4 minutes each side.
  4. Place patties between paper towels. Keep warm in oven until ready to serve, Enjoy.
Most Helpful

Loved these! The flavor was very nice and I liked the texture as well. I noticed that some reviewers had trouble getting the patties done, and the first time I made these I had the same trouble. I used hand-grated zucchini and that DID NOT work. My zucchini was so mushy that the patties barely stayed together and I could not get them cooked through. Try #2. I used a salad shooter, skipped letting the zucchini set to drain (the first time I made them I tried this method and it did absolutely nada). Here's what I've found works: The key to getting the moisture out is to place the grated zucchini between paper towels and pressed hard. You may have to use several sheets, but it works. Also, cook them on LOW for a LONGER period of time, instead of high/medium heat for 2-3 minutes. I've made these several times now and I always enjoy them. Thanks so much for posting, Barb!

kindcook August 29, 2013

Thanks for posting this great recipe Barb, I have Bisquick in my cupboard and I am always searching for good recipes to use it, the fritters were really good, I did add in cayenne pepper and seasoned salt, sooooo good! thanks...Kitten:)

Kittencal@recipezazz August 08, 2006

This is a great recipe, I thought I had reviewed it years ago when I started making it for my son at age 2 who is now 7 and was and still is a picky eater. I could always get him to eat these because we called them the green pancakes. I started making it exactly as the recipe was written and it's never failed to be delicious. Over the years, I've added fresh herbs and different cheeses as I've had them in the fridge. It's a perfect easy breakfast, lunch or addition to dinner!

RHIANNA T. January 24, 2013