Prep 25 mins
Cook 40 mins
- Preheat oven to 350* After grating zucchini, squeeze out as much liquid as possible with hands.
- Combine zucchini, onion, parsley, cheese and 1 cup bread crumbs with salt, pepper and eggs.
- Shape into patties and cover with fine bread crumbs.
- Place on well greased cookie sheet and brush with melted butter.
- Bake for 30-40 minutes or until golden brown.
- You can fry these patties in a skillet with butter, if desired.
We enjoyed the flavor of these patties, it was a delightfully different way to prepare zucchini. To make it even more low fat, I substituted egg beaters for the eggs. I had to use 2 cups of freshly made breadcrumbs to get the patties to stick together, then I placed them on a cookie sheet sprayed with Pam and lightly sprayed the tops instead of using butter. I baked them for the required time and they came out beautifully, slightly crisp and flavorful.
These were great! I halved the recipe so I wouldn't eat too much. I used 1 medium sized zucchini (didn't bother measuring, just eyeballed it), used seasoning salt in place of regular, and subbed mozzerela in place of parm. In this a versatile recipe and tasted great!
These were very nice, I used my homemade bread to make the crumbs w/w of course and I used just the egg white, molly my wee dog gets the yolk that way it's better for my diet. I didn't use all the cheese as it was full fat, I can't get low fat Parmesan here. I had some leftover and I had one cold and they were very nice but better right out the oven, nice and crispy. I liked these a lot a great use of zucchini and good for you too. I baked mine in the oven and used 1 cal spray on them to brown no butter for me. I will be making them again. Sometimes you just want a vegetarian meal and this fits right in there.Thank you for posting. Made for, A rainbow of colour the diabetic forum March 2011.