Parmesan Zucchini Patties recipe
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Ingredients
- 2 tablespoons vegetable oil 4 cups shredded zucchini 2 large onions, chopped 2 cloves garlic, minced 1 tablespoon chopped fresh basil 2 tablespoons chopped parsley ⅛ teaspoon ground black pepper ⅛ teaspoon ground thyme 3 eggs, lightly beaten 1 cup crushed saltine crackers 1 cup grated Parmesan cheese ¼ cup vegetable oil, or as needed 2 tablespoons grated Parmesan cheese, or to taste
Nutrition Info
- 261.5 caloriescarbohydrate: 14.3 gcholesterol: 91 mgfat: 18.8 gfiber: 1.8 gprotein: 9.9 gsaturatedFat: 4.9 gservingSize: -sodium: 342.7 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Parmesan Zucchini Patties
Directions
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Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir zucchini, onion, and garlic in hot oil until vegetables are limp and moisture evaporates, about 5 minutes. Stir basil, parsley, black pepper, and thyme into the vegetables, remove from heat. Transfer zucchini mixture to a large mixing bowl.
Stir eggs, crushed crackers, and 1 cup Parmesan cheese into the zucchini mixture until it binds together, shape into 14 3-inch patties.
Pour enough vegetable oil in a skillet to reach about 1/2 inch deep, heat over medium-high heat.
Cook patties, 3 to 4 at a time, in hot oil until well browned, about 2 minutes per side. Sprinkle with additional Parmesan cheese to serve.