Mediterranean Zucchini and Cheese Patties
Mediterranean Zucchini and Cheese Patties are a crispy, savory, and herby delight that captures the essence of summer in every bite. Shredded zucchini is mixed with fresh dill, scallions, oregano, and creamy feta cheese, then pan-fried or baked until golden and fragrant. These patties are tender on the inside, crisp on the outside, and perfect as an appetizer, side dish, or light vegetarian meal. Paired with tangy Greek yogurt or tzatziki, they’re refreshing, satisfying, and irresistibly Mediterranean.
Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4–6 (Makes about 12 patties)
Ingredients
Main Ingredients:
Zucchini: 2 pounds (about 4 medium), shredded
Salt: ¾ teaspoon sea salt (for draining zucchini)
Scallions: 6 scallions, finely chopped
Fresh Herbs:
⅔ cup finely chopped fresh dill
1 tablespoon dried oregano, crumbled
Cheese:
1¼ cups (10 ounces) crumbled feta cheese
Binders:
2 large eggs
½ cup all-purpose flour
1½ cups dry breadcrumbs (preferably whole-wheat)
Seasoning:
¼ teaspoon ground pepper
For Cooking:
¼ cup extra-virgin olive oil (for frying or brushing if baking)
For Serving:
Whole-milk plain Greek yogurt or tzatziki sauce
Instructions
Prepare the Zucchini:
Place the shredded zucchini in a colander and sprinkle with salt. Toss to combine and let sit for 10–15 minutes to draw out excess moisture.
Drain and Squeeze:
After resting, use your hands or a clean kitchen towel to squeeze out as much liquid as possible. The drier the zucchini, the crispier the patties will be.
Mix the Batter:
In a large mixing bowl, combine the drained zucchini, scallions, dill, oregano, feta, eggs, flour, breadcrumbs, and pepper. Stir until the mixture is well combined and forms a thick batter.
Form the Patties:
Scoop about 2 tablespoons of mixture per patty and shape into small rounds, about ½ inch thick.
Cook the Patties (Two Options):
Pan-Fried: Heat olive oil in a large skillet over medium heat. Add patties in batches and cook for 3–4 minutes per side, until golden brown and crisp.
Baked: Preheat oven to 400°F (200°C). Place patties on a parchment-lined baking sheet, brush lightly with olive oil, and bake for 20–25 minutes, flipping halfway, until golden.
Serve:
Serve warm with a dollop of Greek yogurt or tzatziki sauce. Garnish with extra herbs or a squeeze of lemon juice if desired.
Tips
Drain zucchini thoroughly — excess water makes the batter too soft and prevents crisping.
Use coarse breadcrumbs for a more textured, crunchy crust.
Don’t overmix once you add the eggs; it can make the patties dense.
Test one patty first to check seasoning and texture before cooking the rest.
Feta adds saltiness, so be mindful when seasoning with additional salt.
Keep patties warm in a low oven (200°F / 95°C) if making a large batch.
Chill the mixture for 15–20 minutes before shaping for easier handling.
Add a squeeze of lemon before serving for a bright, Mediterranean finish.
Variations
Greek-Style: Add a handful of chopped mint and serve with tzatziki.
Italian Touch: Use Parmesan instead of feta and add basil and parsley.
Spicy Kick: Mix in chili flakes or a bit of harissa paste.
Baked Parmesan Crust: Sprinkle extra breadcrumbs and cheese on top before baking.
Gluten-Free Version: Use almond flour and gluten-free breadcrumbs.
Vegan Option: Replace eggs with 2 tbsp chia seeds soaked in 6 tbsp water and use vegan feta.
Add More Veggies: Finely grated carrots or spinach blend in beautifully.
Herb Upgrade: Swap dill for fresh parsley or a mix of thyme and rosemary.
Q&A
Q: Can I prepare the mixture ahead of time?
Yes, refrigerate the mixture for up to 24 hours. Shape and cook when ready.
Q: My patties fall apart. What did I do wrong?
They may be too wet—make sure to drain zucchini well and add a bit more breadcrumbs if needed.
Q: Can I freeze them?
Yes. Freeze cooked patties on a tray, then store in a bag for up to 2 months. Reheat in the oven.
Q: What’s the best oil for frying?
Extra-virgin olive oil gives the best flavor and crispness.
Q: Can I bake them without oil?
You can, but brushing lightly with oil helps them crisp and brown evenly.
Q: Can I use another cheese?
Yes, ricotta salata or grated halloumi are great substitutes.
Q: How do I make them extra crispy?
Cook over medium-high heat, don’t overcrowd the pan, and drain them on paper towels after frying.
Q: Can I serve them cold?
Yes, they’re delicious at room temperature or chilled with yogurt sauce.
Nutrition
(Per Serving, Approximate)
Calories: 290
Protein: 10 g
Fat: 18 g
Carbohydrates: 20 g
Fiber: 3 g
Sugar: 4 g
Sodium: 470 mg
Conclusion
Mediterranean Zucchini and Cheese Patties are the perfect way to turn simple vegetables into something special. Crisp on the outside, tender inside, and full of fresh herbs and salty feta, they’re as comforting as they are wholesome. Serve them as an appetizer, side dish, or even a light main with a salad and yogurt — a taste of Mediterranean sunshine in every bite.