Ok I admit it, I had serious reservations about this recipe. I’m not completely sure why. Maybe it is because I was fearful of it turning out mushy and tasting like shit, or worse yet tasting like nothing. Boy was I glad to see I was WRONG. Yes I can admit it. I am not entirely right ALL the time, just most of the time . 🙂
I made some additions to the recipe because it did seam a bit boring.
2C grated zucchini
1/4C chopped onion
1/2C grated parmesan
2 eggs beaten
1/2C whole wheat flour (all purpose flour may be used as that is what the original recipe called for)
1/2C shredded mozzarella
salt and pepper to taste
garlic powder to taste
Combine ingredients in a medium bowl and stir well. Heat a small amount of olive oil in a skillet over med heat. Drop zucchini mixture by heaping spoonfuls and cook a few minutes on each side until golden brown. Serve with tomato sauce or sour cream. Adding a squirt of sriracha to the sour cream gave it a nice kick. I can’t live with out that stuff!!!
I paired my patties with a veggie medley of broccoli, onion, carrots, swiss chard and goat cheese, all from my garden except the onion and goat cheese. 🙂 While the zucchini patties are best eaten fresh they weren’t bad reheated. I would just avoid the microwave as that will make them a bit soggy!