If you don’t have your own zucchini plant, your friends probably do and they are usually only too happy to gift you the surplus from their garden. My zucchini plant seems to be producing one per day. This morning a friend brought me a 6-pounder, likely one of those that was hiding under the leaves undetected until it was too late . . . and too big.
So what to do with it all? Zucchini loaf or muffins usually only use 1 cup or so. Pinterest to the rescue! I found some recipes for zucchini cakes or patties and adapted them to suit my family’s tastes.
Baked (Not Fried!) Zucchini Patties
Makes 8 patties
- 2 cups shredded zucchini
- 1/4 cup finely chopped red onion
- 1 cup Panko crumbs
- 2 eggs
- 1 Tbsp. light mayonnaise
- 1 Tbsp. Dijon mustard
- 1/2 cup finely grated Parmesan Reggiano
- 1 tsp. dried chili flakes
- salt and pepper to taste
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, beat the two eggs, then add and combine all the remaining ingredients. Form into 8 patties.
- Bake for 15 minutes on one side, then flip and bake for 15 minutes on the other side. Serve with a dollop of dill sauce.
- 3/4 cup Greek yogurt (or sour cream)
- 2 Tbsp prepared yellow mustard
- 2 Tbsp light mayonnaise
- 2 Tbsp fresh parsley, finely chopped
- 1 Tbsp fresh dill, finely chopped
- 1 Tbsp lemon juice
- 1 garlic clove, minced
- salt and pepper, to taste
Combine all ingredients in a small bowl, stirring till smooth.
Bonus! These can be prepped and frozen, tightly wrapped either uncooked ready to be baked, or cooked and then reheated at 350 degrees for about 15-20 minutes. I’m always on the lookout for make-ahead meals for “those” days and this one fits the bill.