Cooking with Toti
cookingwithtoti.com/recipes/high-protein-baked-zucchini-patties
High-Protein Baked Zucchini Patties
Crispy outside, soft inside, and baked instead of fried — my favorite way to use summer zucchini.
Serves
10–12 patties
Time
50 min
These healthy zucchini patties are one of my favorite ways to use fresh summer zucchini. They're packed with protein, incredibly easy to make, and baked instead of fried. Crispy on the outside, soft on the inside, and perfect for lunch, dinner, or meal prep.
Instructions
Prepare the Zucchini
- 1
Grate the zucchini and place it in a large bowl.
- 2
Sprinkle with salt and let it sit for 15–20 minutes.
- 3
Squeeze out as much liquid as possible. The drier the zucchini, the better the patties hold together.
Make the Mixture
- 1
Add the egg and the cottage cheese (or Greek yogurt).
- 2
Season with sweet paprika, oregano, turmeric, saffron, and black pepper.
- 3
Add the baking powder and mix everything together until well combined.
Bake
- 1
Line a baking sheet with parchment paper.
- 2
Scoop the mixture into evenly sized patties.
- 3
Lightly spray or drizzle with olive oil.
- 4
Bake at 375°F (190°C) for about 30–35 minutes, until golden brown and cooked through.
Toti’s Tips
- ✓Don't skip squeezing out the zucchini — removing the moisture is the key to firm patties.
- ✓Don't add too much cottage cheese or yogurt or the mixture gets too loose.
- ✓My favorite version uses cottage cheese because it makes these extra high in protein.
- ✓Delicious with plain Greek yogurt, a garlic yogurt sauce, or crumbled Bulgarian feta.
Storage
- •Store in an airtight container in the fridge for up to 4 days.
- •Reheat in the oven or air fryer to bring back the crisp edges.
More photos
Get my free e-book — 7 quick & easy dinners + 3 sweet bonus desserts
The weeknight dinners my kids actually ask for seconds of, plus the sweet treats — with photos from my own kitchen.
Free PDF · Unsubscribe anytime
