Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 350* After grating zucchini, squeeze out as much liquid as possible with hands.
  2. Combine zucchini, onion, parsley, cheese and 1 cup bread crumbs with salt, pepper and eggs.
  3. Shape into patties and cover with fine bread crumbs.
  4. Place on well greased cookie sheet and brush with melted butter.
  5. Bake for 30-40 minutes or until golden brown.
  6. You can fry these patties in a skillet with butter, if desired.
Most Helpful

5 5

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.

5 5

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!

5 5

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.