Total Time
Prep 20 mins
Cook 20 mins

Another way to use up that Zucchini, a nice different side dish, instead of potatoes. adapted from Dreana Ratcliffe in Kootenay country kitchens cookbook.

Ingredients Nutrition


  1. In a bowl, combine first 11 ingredients; mix well.
  2. Stir in eggs.
  3. Form into patties.
  4. Fry in nonstick frypan, over medium heat for 10 minutes on each side, til lightly browned.
Most Helpful

This was wonderful. Anytime I can get my husband to eat squash I feel like I win, but when he eats 3 cutlets, I know he is not just trying to eat a "token" squash. This was so easy to make. I don't know why I never made squash this way before. The outside was crispy golden brown and the inside was moist. I served a side of Ranch Dressing with it. Thanks you so much, Dorothy for sharing this keeper!

Miss Annie September 30, 2002

YUM! These are fabulous! I love zucchini, and I have been looking for a zucchini cutlet to make.. I have made several that have been good, but THESE...THESE are out of this world! I love the addition of carrot and green onion. Honestly I would never have thought about putting all of these ingredients together to make these cutlets. I love how the outside was nice and crispy...and all together they were just OH SO YUMMY! We ate these with tomato ketcup... we are ketchup freaks lol.. :-) Thanks for this recipe!!!!

love4culinary October 24, 2003

This is a very good recipe. In the future, however, I will cut the breadcrumb amount to just 1 cup.

CaribbeanQueen September 26, 2011