Baked Zucchini Veggie Patties

Name: Baked Zucchini Veggie Patties
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium zucchinis, grated; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 2 cloves garlic, minced; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 large egg, beaten; Olive oil for brushing

Highlighted under: Baking & Desserts

I love making these Baked Zucchini Veggie Patties because they are a delicious way to sneak in some extra vegetables into my meals. With a satisfying crunch on the outside and a soft, flavorful center, they make for an irresistible snack or a perfect side dish. I often serve them with a tangy yogurt dip, which elevates the whole experience. Plus, they’re quick to whip up and a great option for busy weeknights when I want something healthy yet tasty.

Created by

Noelle Chambers

Last updated on 2026-01-15T14:19:19.220Z

When I first experimented with these Baked Zucchini Veggie Patties, I was amazed at how simple ingredients could come together to create something so flavorful. The combination of grated zucchini, breadcrumbs, and spices creates a delectable texture that is both light and satisfying. I learned that squeezing out excess moisture from the zucchini is key to achieving the perfect patty consistency.

Each time I make these patties, I enjoy experimenting with different herbs and spices. Last week, I added some smoked paprika, and it took the flavor to a whole new level. Don’t be afraid to play around with the seasonings based on what you have at home!

        Why You'll Love These Patties
        Crispy on the outside and tender on the inside
Packed with healthy vegetables and flavor
Great as an appetizer, side, or light main course

      

Mastering the Texture

To achieve the perfect texture in your Baked Zucchini Veggie Patties, it’s crucial to remove excess moisture from the grated zucchini. This prevents the patties from becoming soggy. I recommend squeezing the zucchini thoroughly in a clean kitchen towel until no more liquid escapes; this step is non-negotiable for a nice, crispy exterior when baked.

Once you've squeezed out the moisture, the next step is to carefully combine the ingredients. Mixing should be done gently but thoroughly; you want the breadcrumbs and cheese to evenly distribute throughout the mixture for consistent flavor and texture. Be careful not to over-mix, as this can lead to denser patties that lack the lightness we want.

Ingredient Substitutions

While this recipe calls for Parmesan cheese, you can easily switch it out for nutritional yeast to make the patties vegan while still adding a cheesy flavor. Additionally, if you're avoiding gluten, substitute regular breadcrumbs with almond flour or gluten-free breadcrumbs to maintain the right consistency and texture.

Fresh herbs can also be swapped based on your preference. If you don’t have parsley, dill or cilantro could offer delightful alternatives. Don’t hesitate to experiment with different vegetables as well—grated carrots or finely chopped bell peppers can be a colorful and tasty addition, enhancing both nutrition and flavor.

Make-Ahead and Storage Tips

These patties can be prepared in advance, making them a great option for meal prep. Shape the patties and store them in an airtight container in the refrigerator for up to 2 days before baking. They can also be frozen; place the uncooked patties on a baking sheet to freeze individually, then transfer them to a freezer bag. When you're ready to enjoy, bake them directly from frozen, adding an extra 5-10 minutes to the cooking time.

For storage, if you have leftovers, keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes for the best results, ensuring they retain their crispy exterior. Microwaving can make them soft, which isn’t ideal if you love that crunch!

Ingredients

Gather these fresh ingredients to make the patties:

Ingredients

2 medium zucchinis, grated
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 large egg, beaten
Olive oil for brushing

Make sure all ingredients are prepped before starting the mixing process!

Instructions

Follow these steps for perfectly baked veggie patties:

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Zucchini

In a clean kitchen towel, squeeze the grated zucchini to remove excess moisture, then transfer it to a large mixing bowl.

Combine Ingredients

Add breadcrumbs, Parmesan cheese, parsley, garlic, onion powder, salt, pepper, and the beaten egg to the bowl with zucchini. Mix until well combined.

Form the Patties

Using your hands, form the mixture into small patties and place them on the prepared baking sheet.

Brush with Olive Oil

Lightly brush the tops of the patties with olive oil to help them crisp up while baking.

Bake

Bake in the preheated oven for 25-30 minutes or until golden brown, flipping the patties halfway through.

Serve

Let the patties cool for a few minutes before serving. Enjoy with your favorite dip!

Feel free to adjust the baking time based on your oven for maximum crispiness.

Pro Tips

For extra flavor, try adding shredded carrots or grated cheese to the mixture.

Serving Suggestions

These Baked Zucchini Veggie Patties are versatile and can be served in many ways. They make a fantastic appetizer served with a tangy yogurt dip or a simple garlic aioli. You could also place them in a pita with fresh vegetables for a more substantial meal, adding flavor and freshness with a drizzle of tzatziki sauce.

For a complete dinner, consider pairing the patties with a fresh salad. A citrusy vinaigrette can brighten the dish and complement the flavors of the patties beautifully. Another option is to serve them alongside grains like quinoa or rice, elevating your meal with added nutrients and texture.

Troubleshooting Common Issues

If your patties are falling apart, it may be due to too much moisture or not enough binding. Ensure to squeeze out as much moisture as possible from the zucchini. Additionally, mixing in more breadcrumbs or a second egg can help with binding if you find the mix too loose.

On the other hand, if you notice the patties are browning too quickly, it might be best to lower your oven temperature slightly. Different ovens can exhibit inconsistencies, so keeping an eye on the baking process is always a good idea. You want them golden brown—too dark means they may taste burnt.

Questions About Recipes

→ Can I freeze these patties?

Yes, you can freeze baked or unbaked patties. Just make sure to wrap them tightly.

→ What can I serve with these patties?

They pair wonderfully with tzatziki sauce, hummus, or a simple salad.

→ Can I make these gluten-free?

Yes, use gluten-free breadcrumbs and check the cheese for gluten-free certification.

→ How long do leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.