These crispy, savory veggie patties are made with fresh zucchini, oats, eggs, cheese, and herbs. They are naturally flour-free, meat-free, easy to prepare, and delicious for breakfast, lunch, a light dinner, or as a snack.
Ingredients
2 medium zucchini, about 1½ lbs (680 g)
1 cup (90 g) old-fashioned rolled oats
2 large eggs
½ cup (50 g) shredded mozzarella cheese
¼ cup (25 g) grated Parmesan cheese
½ small onion, finely grated or minced
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped, optional
½ teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon black pepper
¾ teaspoon salt
¼ teaspoon red pepper flakes, optional
2 tablespoons olive oil, for cooking
Instructions
Grate the zucchini
Wash the zucchini and trim the ends.
Using a box grater, grate the zucchini.
Place the grated zucchini in a large bowl and sprinkle with the salt.
Let it sit for 10 minutes. The salt will help draw out excess moisture.
Remove the excess water
Transfer the zucchini to a clean kitchen towel, cheesecloth, or several layers of paper towel.
Squeeze firmly until as much liquid as possible has been removed.
This step is very important. Excess moisture can make the patties soft and difficult to flip.
You should end up with approximately 2 cups of well-drained zucchini.
Prepare the oat mixture
Place the rolled oats in a food processor and pulse several times until they resemble a coarse meal.
Don’t turn them into fine flour.
If you prefer more texture, you can use the oats whole.
Combine the ingredients
In a large mixing bowl, combine the drained zucchini, oats, eggs, mozzarella, Parmesan, onion, garlic, parsley, dill, Italian seasoning, paprika, black pepper, and red pepper flakes if using.
Mix thoroughly until everything is evenly incorporated.
Rest the mixture
Let the mixture sit for 10–15 minutes.
The oats will absorb some of the moisture and help the mixture become easier to shape.
If the mixture still seems too wet, add 1–2 tablespoons of additional oats and let it rest for another 5 minutes.
Shape the patties
Using approximately ¼ cup of the mixture for each patty, form round patties about ½ inch thick.
Press them firmly so they hold together.
You should get approximately 10–12 patties.
Cook the patties
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
Place the patties in the skillet without overcrowding them.
Cook for about 4–5 minutes on the first side until golden brown and crisp.
Carefully flip and cook another 3–4 minutes on the other side.
Add the remaining olive oil as needed for the second batch.
Check for doneness
The patties should be golden brown on both sides and firm in the center.
If they are browning too quickly, reduce the heat to medium-low so the inside has time to cook.
Drain and serve
Transfer the cooked patties to a plate lined with paper towels to absorb excess oil.
Serve warm with Greek yogurt, sour cream, tzatziki, garlic yogurt sauce, or a fresh tomato salad.
Oven-Baked Method
Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper and lightly brush it with olive oil.
Arrange the patties in a single layer.
Lightly brush or spray the tops with olive oil.
Bake for 20–25 minutes, flipping halfway through, until golden brown and firm.
Air Fryer Method
Preheat the air fryer to 375°F (190°C).
Lightly spray the basket with oil.
Arrange the patties in a single layer.
Air fry for approximately 10–14 minutes, flipping halfway through, until golden and crisp.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: About 45 minutes
Servings: 10–12 patties
Nutrition Information
Approximate per patty, based on 12 patties:
Calories: 105 kcal
Protein: 5 g
Carbohydrates: 9 g
Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 35 mg
Fiber: 2 g
Sugar: 2 g
Sodium: 210 mg
Potassium: 180 mg
Nutrition values are estimates and can vary depending on the cheese, oats, zucchini size, and amount of oil used.
Nut Information
Contains nuts: No
Peanuts: No
Almonds: No
Cashews: No
Walnuts: No
Pecans: No
Pistachios: No
Hazelnuts: No
Macadamia nuts: No
Coconut: No
Allergen Information
Contains eggs
Contains dairy from mozzarella and Parmesan
Contains oats
No wheat flour is used
No meat
No peanuts or tree nuts in the listed ingredients
Important: If you need the recipe to be strictly gluten-free, use certified gluten-free oats because regular oats can be subject to cross-contact with gluten-containing grains.
Tips for the Best Zucchini Patties
Squeeze the zucchini extremely well. This is the most important step for crispy patties.
Don’t make the patties too thick or the center may remain soft.
Allowing the mixture to rest gives the oats time to absorb moisture.
Cook over medium heat rather than high heat so the outside doesn’t burn before the center cooks.
Freshly grated Parmesan adds more flavor than pre-grated cheese.
For extra crispiness, bake or air-fry instead of pan-frying.
If your zucchini is particularly watery, add a little more oats to the mixture.
Q&A
Q: Can I make these patties without cheese?
A: Yes. Omit the mozzarella and Parmesan. You may need 1–2 additional tablespoons of oats to help bind the mixture.
Q: Can I make them without eggs?
A: Yes. Use a suitable egg substitute, such as 2 tablespoons ground flaxseed mixed with 5 tablespoons water. Let the mixture sit for about 10 minutes before adding it.
Q: Can I use quick oats?
A: Yes. Quick oats work, although old-fashioned rolled oats provide a slightly better texture.
Q: Can I use oat flour?
A: Yes. Since the recipe is designed to be flour-free, whole or lightly ground oats are preferred, but oat flour can be used if desired.
Q: Why are my zucchini patties falling apart?
A: The zucchini may contain too much moisture, or the mixture may need more oats. Squeeze the zucchini thoroughly and allow the mixture to rest before shaping.
Q: Can I add other vegetables?
A: Yes. Finely grated carrot, corn, chopped spinach, bell pepper, or finely chopped mushrooms can be added. Make sure watery vegetables are drained well.
Q: Can I make these spicy?
A: Yes. Add red pepper flakes, cayenne pepper, or finely chopped jalapeño.
Q: Can I prepare the mixture ahead of time?
A: Yes. Cover and refrigerate the mixture for up to 24 hours. Give it a good stir before shaping the patties.
Q: How should I store leftovers?
A: Refrigerate cooked patties in an airtight container for up to 4 days.
Q: Can I freeze them?
A: Yes. Cool the patties completely, place parchment between the layers, and freeze in an airtight container for up to 2–3 months.
Q: How do I reheat them?
A: Reheat in an air fryer at 375°F (190°C) for 4–6 minutes, or in a 400°F (200°C) oven for about 8–12 minutes. This helps restore their crisp texture
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Creamy Garlic Parmesan Chicken & Broccoli Rice Bowls - September 19, 2026
- Crispy Cheesy Hashbrowns - September 19, 2026
- Crispy Potato Pockets Snack - September 19, 2026
