gluten free / dairy free option / vegan option
There are two words I would use to describe zucchini. The first is Prolific.. The other would be Huge. I assume you see where this is going and that it goes without saying…. I have a ton of zucchini in my house. Between my mom’s garden and a few friends I find myself staring at the zuchinni wondering how many different recipes I can create or find with zuchinni as the main ingredient. And since zuchinni bread is the poster child of Zucchiniville, and I like to walk off the beaten path whenever possible…. I decided to start off with a savory dish like the patties you see above.
These zucchini patties are crazy good!! And minus the shredding which can be a bit annoying, they are a breeze to make. Both my kids devour them and will even eat them multiple times in a week!!! I mean…that NEVER happens in my house…. not unless its chicken tenders or dessert. And they are super versatile. My hubby and I make BLT or BELT stacks with them…..ridiculously good. We take one patty and give it a swipe of Veganaisse, top that with mixed greens, bacon, tomatoes and an occasional fried egg and you would give up sex for a month to get another one. I promise. They are also superb topped with a slow cooked pulled pork and creamy slaw or make them mini and use them as a base for your own version of salmon latkes.
I ALWAYS double the recipe so I can make one batch with regular cheese and one with vegan cheese….I live in a divided household when it comes to cheese. For true vegans….I have never made these completely vegan and removed the egg, But I assume a flax-seed egg or other egg alternative would work just fine.
Enjoy!! nom nom
1 1/2 cups shredded zucchini**
1 small onion shredded (grated)**
1/2 cup cheddar cheese, I use Daiya shredded cheese
1 egg or flaxseed egg
1/2 cup gluten-free bisquick (or regular bisquick if you are GF friendly)
salt and pepper to taste
**The quickest and easiest way to shred the zucchini and onion is with a food processor fitted with the shredding blade. Make sure you scoop out the seeds from the zuchinni before shredding. Once they are shredded, squeeze all the excess water from both the zucchini and the onion.
- Place all the ingredients in a medium bowl and stir until completely mixed together
- Heat enough oil to coat your skillet (I use grapeseed or canola) to medium heat.
- Drop mixture by the spoonful to make approximately 6 patties
- Let them cook on each side until brown, appx 5-7 minutes per side.
- Place on a paper towel lined plate to drain off the excess oil
Would love to hear of any awesome zucchini patty concoctions you come up with!