Zucchini Patties


Photo above: Zucchini Patties

This is my favorite way to use up those extra Zucchinis!

Makes about 12 large patties and 24 small appetizer ones.

4 cups grated zucchini

1 tsp. sea salt

2 cups brown rice

4 eggs, lightly beaten

1/2 of an onion, finely chopped

1/2 cup Parmesan cheese, grated

sea salt and pepper to taste

about 4 tablespoons of ghee, olive oil or butter

Grate zucchini onto a clean cotton tea towel and sprinkle with salt. Leave for about 15 minutes and then squeeze dry (see photo below).Place zucchini in a bowl and add eggs, onion, cheese and salt and pepper. Melt the butter or olive oil or ghee in a cast iron frying pan on medium heat. Spoon the mixture into the pan. Make large ones for a dinner side dish or small ones for appetizers. Cook in pan until golden on both sides, about 4 minutes a side.

Photo above: Grated zucchini on a tea towel.

Photo above: Squeezing out the liquid.

Photo above: Patties frying.

Photo above: Serve these zucchini patties with roasted chicken , corn on the cob with butter, and lacto-fermented sauerkraut.

You can also serve these as an appetizer with tzadzikki sauce, creamy parsley pesto, or sour cream that has been flavored with garlic, dill, salt and pepper

Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging, raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.

Check out Shopping Guide for food sources.



This recipe is shared at A Moderate Life's Two for Tuesday.

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