Step 1: Prepare the Zucchini
- Grate the zucchini and place it in a colander.
- Sprinkle with a little salt and let it sit for 10 minutes.
- Squeeze out as much liquid as possible using a clean kitchen towel.
Step 2: Prepare the Vegetables
- Grate the carrot.
- Finely dice the green bell pepper.
- Mince the garlic and chop the parsley.
Step 3: Mix the Ingredients
In a large bowl, combine:
- Squeezed zucchini
- Grated carrot
- Bell pepper
- Mozzarella
- Parmesan
- Eggs
- Almond flour
- Garlic
- Parsley
- Onion powder
- Paprika
- Salt and pepper
Mix until everything is well combined.
Step 4: Shape the Patties
- Scoop about 2 tablespoons of the mixture.
- Shape into oval or round patties.
- If the mixture feels too wet, add another tablespoon of almond flour.
Step 5: Cook
- Heat olive oil in a large non-stick skillet over medium heat.
- Cook the patties for 4–5 minutes per side, or until golden brown and cooked through.
- Transfer to a paper towel-lined plate.
Step 6: Serve
Serve warm with:
- Greek yogurt or sour cream
- Garlic yogurt sauce
- Fresh salad
- Avocado slices
- Your favorite dipping sauce
Tips
- Squeezing the zucchini well is the secret to firm, crispy patties.
- For extra flavor, add chopped chives, dill, or green onions.
- Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, for a lighter version.
- Air fry at 375°F (190°C) for 12–15 minutes, turning once.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Warm in a skillet, oven, or air fryer until heated through.
Enjoy these cheesy vegetable patties as a healthy lunch, dinner, or satisfying snack! 🥒🧀🥕
