- 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
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground thyme
- 3 eggs, lightly beaten
- 1 cup crushed saltine crackers
- 1 cup grated Parmesan cheese
- 1/4 cup vegetable oil, or as needed
- 2 tablespoons grated Parmesan cheese, or to taste (optional)
- 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.
04/25/2018
recipepes.com
Parmesan Zucchini Patties, recipe
PT15M
PT1H
5
455 calories
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