My zucchini recipes
These zucchini patties are easy to make, incredibly delicious, and perfect as an appetizer, side dish, or meal on their own. They are a lunch staple in our house, especially in the summer when they are in season. And a great healthy choice for the lunchbox.
I used about three medium zucchini, but you can double the recipe if you want to save more zucchini patties for later or for your lunchbox.
Ingredients for my zucchini patties:
If you are trying zucchini for the first time, add more cheese. It is a suitable ingredient to enhance the flavor. You will not know these Zucchini Patties are made with zucchini.
- Three medium zucchini
- Two medium carrots
- 2 Tablespoons of parmesan
- 2 tbsp of oat flour or more. I use oat flour instead of wheat flour to soak up the remaining water from the drained zucchini.
- One large onion
- Two eggs – the eggs are the binding agent for the zucchini patties.
- A handful of chopped fresh dill
- ½ tablespoon dried oregano three tablespoons olive oil
- ½ teaspoon ground turmeric or curcumin (optional).
I love turmeric for its anti-inflammatory properties and its flavor. Ever since I discovered the health benefits of turmeric, I have been adding this incredible spice to almost everything because it makes everything taste better. It gives our zucchini patties a gentle boost. A pinch of black pepper enhances the effects of turmeric.
- Salt and pepper
How do you make the zucchini patties?
Finely grate the zucchini in a large bowl. Add about ½ teaspoon of salt and toss. The salt will help squeeze the water into the zucchini. Let the zucchini sit for 20 minutes. Then drain them by squeezing them between your hands to remove the water.
Finely chop the onion.
Grate the carrots finely.
Shape the patties: Place the zucchini, carrots, onion, dill, oregano, eggs, cheese, oat flour, and olive oil in a large bowl and mix. Stir in the turmeric and black pepper. Make sure the mixture is the right consistency to form the patties. If the zucchini patty mixture is too wet, feel free to add more oat flour.
Bake the zucchini patties.
- I do not add any more salt because there is already enough in the cheese.
- T grind the rolled oat in a coffee grinder. to get the oat flour
- For these zucchini patties, I use oat flour instead of wheat flour to boost the nutritional side of the dish.
- These zucchini patties are also great for people who can not tolerate gluten because they are made with pure oat flour instead of wheat flour. In some studies, pure oats are recommended for a gluten-free diet. You’ll have to listen to your body and see if it works for you.
Since I try to stay on the healthy side, I do not fry the Zucchini Patties. I prefer to bake them so as not to overload the zucchini patties with oil.
How to bake the zucchini patties:
- Preheat the oven to 350 degrees F (180 degrees Celsius).
- Line a baking sheet with parchment paper and grease it with a knob of butter or olive oil.
- Place the zucchini patties on the baking sheet and bake for about 15 minutes.
- Flip them over to the other side and bake for another 15 minutes or until golden brown.
Leftover Zucchini Patties will keep in the refrigerator for up to 3 days.
What can I serve with these Zucchini Patties?
I like to serve these delicious Zucchini Patties with a garlic dip and a colorful summer salad.
How do you make a delicious garlic dip?
All the ingredients you need are four or more cloves of minced garlic, olive oil, Greek yogurt, chopped fresh dill, salt, and pepper.
First, mix the minced garlic cloves with a pinch of salt and one teaspoon of olive oil. Add another teaspoon of olive oil and mix. Add the yogurt to taste for a more or less garlicky flavor. Stir in the chopped dill. Here you have the perfect garlic dip to go with your zucchini patties in no time.
I love grilled zucchini as a side dish with my barbecue. Zucchini is low in calories and delicious when prepared properly. Buy organic zucchini if you want to keep the skin. Otherwise, it’s better to peel the skin.
Here is how to prepare the best-grilled zucchini:
- Slice the zucchini lengthwise.
- Place the slices on a plate and drizzle them with olive oil, dried basil, oregano, and turmeric.
- Wait 30 minutes for the flavors to combine.
- Place the zucchini on the grill and flip evenly.
- Sprinkle the grilled courgettes with a bit of salt and pepper and toss gently.
Top tips for the best-grilled courgettes
- Do not salt the courgettes before they are grilled
- Brush the courgettes with olive oil, sprinkle with the dried herbs and turmeric and leave to rest for at least 30 minutes, so the flavors combine.
Vegetable skewers with zucchini.
Colorful vegetable skewers are a delicious way to increase your vegetable consumption. They are a great way to prepare zucchini.
Zucchini, mushrooms, red peppers, tomatoes, and red onions combine to create a symphony of colors and flavors. Preparing these beauties could be a fun, creative game with your kids and a colorful lesson about vegetables and their health benefits. The younger they are introduced to healthy eating, the better.
Vegetable skewers are an excellent choice for weight loss and healthy eating. You can prepare a whole batch and make them later in the week with leftovers from the grill. Leftovers keep well in the refrigerator for up to 3 days.
How to make vegetable skewers:
- Slice the vegetables. Do not slice them too finely, though, or they’ll break into the skewers.
- Stick it on the skewers as you like. There are no rules; play with the vegetables and enjoy.
- Place them on a large plate—brush olive oil all around them with a pastry brush.
- Sprinkle some dried basil and oregano on top.
- Let them sit in the fridge overnight so the flavors can combine.
- The next day, place them on the grill and turn them evenly.
- Sprinkle some salt and pepper on the top of the grilled vegetable skewers.
Top tips for delicious vegetable skewers:
- Do not sprinkle salt on the vegetable skewers before grilling them.
- Let them “marinate” overnight with olive oil and dried herbs.
I can say that zucchini is a culinary chameleon because we always find a different way to prepare it.
Since zucchini is low in calories, it’s a great addition to a healthy diet, whether it’s for weight loss or weight maintenance.
Zucchini is rich in antioxidants like lutein, which protect the cells of the eye.
Zucchini is rich in vitamin B6, which can help prevent menopausal depression and boost energy by increasing serotonin. A deficiency of vitamin B6 can lead to a hormonal imbalance, specifically an imbalance of estrogen and progesterone. Vitamin B6 can also help regulate blood sugar levels.
Some people have an allergy to zucchini, so they need to avoid it.
What sauce or dip do you prefer with zucchini patties? Please let us know what you think by leaving a comment below.
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All the love for now,
The content of this blog should never be used as a substitute for medical advice from your doctor or other qualified medical professionals.
Catherine GerardPosted at 16:05h, 16 September
Your zucchini recipes looks delicious! Looking forward to making some veggies skewers. I love your content. The pics are amazing.
gabrielaPosted at 07:42h, 27 September
Thank you so much