Bursting with Mexican flavor, these shredded Zucchini Patties are made with cilantro, jalapeño, and lime. Serve with chipotle mayo for a light, delicious vegetarian meal, tasty appetizer, or summer side dish.
Why You’ll Love Zucchini Patties!
There comes a time every September when I think to myself, ‘What am I going to do with all this zucchini?’ Zucchini Patties to the rescue! My husband never tires of them, no matter how much zucchini we’ve had on rotation. This recipe uses a lot of zucchini- two full pounds and you can freeze them for later!
This version is bursting with Mexican flavor, featuring cilantro, jalapeño, pepper jack, and lime zest. We serve them as a tasty side dish to grilled dishes or as a light vegetarian main course with a salad. They reheat beautifully, and it’s a great way to use up some of your garden zucchini. We also have a Greek version made with feta cheese and dill: check out Zucchini Feta Fritters! And here are more favorite Zucchini Recipes.
Zucchini Patties Recipe Ingredients
- Zucchini: We use a lot of zucchini in this recipe ( two full pounds!). Freshly shredded zucchini is the star ingredient in these flavorful cakes. You can also use yellow summer squash or a mix! You can grate it by hand using a box grater or use a food processor for bigger batches.
- Jalapeño: Add a hint of heat to the zucchini cakes with some fresh diced jalapeño.
- Cilantro: Fresh cilantro adds a burst of freshness and adds to the vibrant flavors of the zucchini cakes. But if you dislike it sub basil or fresh dill.
- Lime: Zest a lime to extract its fragrant oils and add a bright citrusy flavor to the zucchini cakes. We use a little lime juice too!
- Cheese- we used grated pepper jack or cheddar. Feta would work too.
- Eggs: give the cake structure and loft.
- Baking powder– help them puff up a bit!
- Spices: Enhance the taste of the cakes: cumin, coriander, smoked paprika, and chili powder.
- Panko bread crumbs– using plain panko keeps the texture of the cakes light ( vs. flour)
How to make Shredded Zucchini Patties
Step one: Prepare the Zucchini: Grate the zucchini (you can use a box grater or a food processor for larger batches), sprinkle with salt, mix and let it stand in a bowl for 15 minutes. This will help draw out excess moisture.
Step two: Drain the Zucchini: Place it over a strainer and push out the water. Then, dump it over a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. This step is crucial for preventing the cakes from becoming soggy.
Preheat the oven to 375F
Step three: Make the Batter: In a mixing bowl, whisk the eggs. Add the garlic, diced jalapeño, chopped cilantro, lime zest, lime juice, all the spices, salt and pepper, baking powder, zucchini, cheese and panko. Mix well! It will be a thick batter.
Step four: Sear: Heat a non-stick skillet or cast-iron pan over medium heat. Add a drizzle of olive oil and allow it to heat up. Drop mounds of zucchini batter into the skillet and flatten so they are no taller than an inch. When golden brown, flip and sear the other side. You will finish cooking them in the oven.
Step five: Bake: Place on a sheet pan or wire rack, in a 375°F oven to cook all the way through while you continue searing the patties. They will puff up in the center when they are cooked through completely, which takes about 10-15 minutes more.
Serve and Enjoy: Once puffed and golden, transfer the zucchini cakes to a serving plate. Serve them with a drizzle of chipotle mayo or cilantro lime crema for extra flavor. These delicious cakes pair well with a side of leafy green salad or other salads.
Storing Zucchini Patties
Leftover zucchini patties can be stored in the fridge for up to 4 days in an airtight container. Reheat in a toaster oven until thoroughly warmed through. Freeze zucchini patties for up to 3 months. (Freeze on a parchment-lined sheet pan. Once frozen solid, place in a freezer bag.)
Ways to serve Zucchini Patties
I love the Zucchini Cakes with a drizzle of smoky Chipotle Mayo (which you can keep vegan), but here are more ideas.
- With Chipotle Mayo: Drizzle some smoky chipotle mayo over the zucchini cakes for a spicy and flavorful twist.
- With Cilantro Lime Crema: Top the zucchini cakes with tangy cilantro lime crema (recipe notes) for a refreshing and creamy element.
- Alongside a Leafy Green Salad: Serve the zucchini cakes alongside a fresh and crisp leafy green salad for a light nutritious meal.
- As an Appetizer: Make smaller zucchini cakes and serve them as appetizers with a dipping sauce.
- As a side dish: serve alongside grilled mains.
- In a Wrap or Pita Sandwich: Use the zucchini cakes as filling in a wrap or pita sandwich with lettuce, cucumber, microgreens, tomatoes, or other veggies, with tzatziki sauce.
Great for Meal Prep
I highly recommend making a double batch and saving the leftovers for midweek snacking! I just reheated in our toaster oven- so easy.
health benefits of zucchini
Rich in nutrients: Zucchini is low in calories but packed with essential nutrients like vitamin C, potassium, and manganese. These nutrients help support a healthy immune system. Read more about zucchini health benefits!
More Zucchini recipes to try!
Please enjoy and let us know your thoughts in the comments below. xoxo Sylvia
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Shredded Zucchini Patties Recipe
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 20 cakes 1x
- Category: main, appetizer,vegetarian dinner
- Method: stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Zucchini Cakes with Jalapeño and Lime, topped with Chipotle Aioli. Serve this with a leafy green salad for a flavorful vegetarian meal!
Ingredients
- 2 lbs zucchini, stems removed
- 2 teaspoons salt
- 2 extra-large eggs
- 2 garlic cloves, finely minced
- 4 green onions, finely sliced (white and green parts)
- 1–2 tablespoons jalapeno, finely chopped
- 1/2 cup chopped cilantro (or sub Italian parsley)
- 2 teaspoons lime zest
- 1 teaspoon each: cumin, coriander, chili powder, smoked paprika
- 1/4 teaspoon salt and black pepper
- 1 teaspoon baking powder
- 1 cup grated pepper jack cheese (or sub cheddar)
- 1 cup panko, or bread crumbs (use plain) or sub flour
- 1–2 tablespoons olive oil for searing
Instructions
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Prepare the Zucchini: Grate the zucchini (you can use a box grater or a food processor for larger batches), sprinkle with the salt, mix, and let it stand in a bowl for 15 minutes, mixing once more. This will help draw out excess moisture.
- Preheat the oven to 375°F (Prepare a wire rack over a sheet pan)
- Drain the Zucchini: Place it over a strainer and push out all the water (do not rinse). Then, dump this over a large clean kitchen towel and squeeze out as much liquid as possible. Salting and draining is crucial for preventing the cakes from becoming soggy.
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Make the Batter: In a large mixing bowl, whisk the eggs until smooth. Add the garlic, green onions, diced jalapeño, chopped cilantro, lime zest, lime juice, cumin, coriander, chili powder, smoked paprika, salt and pepper and mix again. Add the baking powder, zucchini, cheese, and panko. Stir well until all the ingredients are evenly incorporated. It will be a thick batter. Give it a minute if it feels overly dry, it should loosen up.
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Cook: Heat a large non-stick skillet or cast-iron pan over medium heat. Add a drizzle of olive oil and allow it to heat up. Drop golf ball-sized mounds of zucchini batter into the skillet and flatten so they are no taller than an inch. When golden brown, flip and sear the other side. You will finish cooking them in the oven.
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Bake: Place on a sheet pan or wire rack, in a 375°F oven to cook all the way through while you continue searing the patties. They will puff up in the center when they are cooked through completely.
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Serve and Enjoy: Once puffed and golden, transfer the zucchini cakes to a serving plate. Serve them with a drizzle of chipotle mayo or cilantro lime crema for extra flavor. These delicious cakes pair well with a side of leafy green salad or other salads.
Notes
If making larger batches- keep warm in a 375 F Oven.
Lime Crema – whisk ½ cup sour cream with 2 tablespoons lime juice and a generous pinch of salt and pepper. Add ¼ teaspoon smoked paprika or if you like heat, chipotle powder. Feel free to loosen it with water if overly thick.
Nutrition
- Serving Size: 2 patties (without sauce)
- Calories: 116
- Sugar: 1 g
- Sodium: 418.8 mg
- Fat: 1.7 g
- Saturated Fat: 0.5 g
- Carbohydrates: 8.7 g
- Fiber: 0.7 g
- Protein: 6.5 g
- Cholesterol: 53.4 mg
These were just okay for me. The flavors seemed a bit muddled and nothing really stood out, which surprised me since I used sharp cheddar. I did cheat and drizzled kewpie mayo over for serving which was actually a good pairing
Thanks for the feedback Heather- I just re-tested this recipe and adjusted the salt, it was lacking. Hope you give it another go. We can’t stop eating these!
Made these tonight per the recipe. The family loved them! Made them on cast iron with a little bit of oil to prevent sticking. Allowed them to sear to very dark, then flipped. Gave them plenty of space in the skillet, and they were perfect. Made a triple batch. Didn’t allow enough time to make the recommended sauce so served with simple sour cream.
Nice Molly, so glad you gave them a try! Appreciate your helpful review.
Just ate it ! I used halloumi instead of cheddar and it went very well. Will definitely redo !
Thank you for this great recipe 😍
Awesome Marion!
These are fantastic! What a hit. The flavor is excellent and really enhanced by the Chipotle Aioli. I seared and then baked them since I tripled the recipe. Next time I will sear at a lower temp since some were burned.
Thanks Karen!
These were fabulous!!! I got a bit discouraged when they kind of fell apart in the frying pan, but turned the oven on 400, put some parchment on a cookie sheet and they came out AMAZING!!! I did 25 minutes total. The sauce is so good too!!
Ok good, Tracy! Great to hear!
These cakes are super delicious, packed with flavor and great texture. I have tried many of Sylvia’s zucchini recipes and these are my favorite! I’m a big fan of the lime, jalapeño, and cilantro combo.
Although this is my first comment, I am a huge fan of your work. I check in every week to see what you are cooking up. I make at least one, if not more recipes from you a week and let me tell you, you never disappoint. Every single dish is delicious!
When I found your website my partner was vegan and I was not. I love how you make almost every dish to accommodate the vegans. I love cooking vegan. I consider myself Vegan Plus, vegan base and then I throw in some meat or cheese. He now eats meat 🤗 and our menu option have expanded. Thank you soo much for creating “Feasting at Home”. It is my home base for my weekly meal prepping and I tell all my dinner guests where to find you.
✌🏼❤️👩🏼🍳
Awwww, thanks so much Laura! Appreciate this!
Sylvia is the best!!! I know I can serve any one of her recipes even if I have never made them before. Thank you Sylvia❤️
Thanks Liza! 😊
These are outstanding, especially with the chipotle Mayo. The recipe is definitely a keeper, especially during zucchini season! The only “criticism” I would have is that the main ingredient is listed as a “1 lb. zucchini, grated.” That doesn’t”t easily translate when using zucchini from the garden, which are often large and need to have the seeds scraped out before grating and have large stems which need to be cut. It would be MUCH more helpful to list the weight (most helpful!) or volume of the GRATED zucchini. I needed to multiply the recipe to feed this as a main course for several hungry adults for dinner. I ended up using 960 gm. of grated zucchini and multiplied the remaining ingredients by 2.5. They tasted great, but I’m still not certain if my proportions were correct. As done, I used 3 large eggs because I thought the ‘batter’ was a bit dry. Anyway, the amount of GRATED zucchini would be much more helpful than the weight before processing!
Thanks Mary! I see your point. The next time I make this I will add this!
Another delicious recipe, Sylvia! I have an abundance of zucchini and was looking for something different – found it! The flavors are excellent, and I will definitely be making them again. Has anyone tried freezing them?
Hi Cheryl! Thanks, and I’m curious about freezing too!
As usual, another terrific recipe. My husband and I ate these at different times. Without me influencing him he stated they had the texture/reminded him of crab cakes. I thought the same thing when I’d eaten mine earlier! I had some Wasabi 1000 island dressing I’d made so topped them with this. Terrific! I even recycled the drained off liquid by adding it to the vegetable broth I’d also made that day. ☺Thanks for this recipe.
Cool! thanks Deb!
I used almond flour and a dollop of goat cheese because it was what I had on hand and they turned out amazing! I was worried about them tasting too almond-ey and grainy or maybe too acidic with goat cheese and lime but it worked. <3
10 out of 10, would make again and again and again!
This recipe is so tasty and easy! After waiting an hour for the zucchini to drain, I used my french press to really squeeze out any extra water. Perfect cakes!
I also modified the chipotle mayo and used sour cream instead (minus the water, too) and it was fantastic.
Perfect Marley!
Hi what would you use instead of egg for vegans?
You could try a “flax egg” but I have not tried this personally.
5 STAR. I loved these zucchini cakes. I used gluten free bread crumbs and had lovely results. I didn’t have a lime so I substituted a lemon and I did not have green onions and therefore used a shallot. In making these cakes: make the cakes small, they were somewhat fragile and heavy to flip if they weren’t small and don’t overcrowd the skillet.
I made the recipe for just under 3x and got about 40 cakes. Will try these next with an egg alternative! Thank you for the recipe.
This is an amazing recipe. Loved it!! Everything I have tried so far from this site has been outstanding! I used chick pea crumbs and chick pea flour to keep it gluten free though.
Perfect Debbie, thanks!
I used almond meal instead of bread crumbs was perfect
Can you bake these versus frying?
You could try? Would probably need to flip halfway through….and use parchment paper. ?
I tried this recipe with gluten free bread crumbs. I actually had gf croutons (Ian’s brand) in the pantry so I blended those into bread crumbs. I used a little more than 1 cup because the mixture seemed too wet. The zucchini cakes came out beautifully. Very light and flavorful.
Love it Kimberlee – thanks for sharing how you adapted to make it gluten free, I will adjust the recipe!
These sound so delicious and are a perfect use for all of my zucchini piling up! And yes, egg seems like it always does the trick for things like these but would love to figure out a vegan alternative. Thanks for the recipe.
Thanks so much Ashley! Appreciate the comment!