Crispy Baked Zucchini Patties with Lemon Tahini Dip
Nutritious and delicious! These Crispy Baked Zucchini Patties make a healthy meal when served with a salad or fresh veggies. Great with Lemon Tahini Dip.
Cuisine Gluten-Free, West Coast
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Author Flavour & Savour
2cupsshredded zucchini,*measured after being very-well drained
¼cupred onion,finely chopped
1cupPanko crumbs,(gluten-free, if necessary) or more*
1tbsplow-fat mayonnaise, or Vegenaise
½cupParmesan cheese,finely grated
1tspdried chili flakes
sea salt and black pepperto taste
Lemon Tahini Dip
1lemon,zest and juice of
2tbspolive oil,extra virgin
Lemon Tahini Dip
Put all ingredients in a mini food processor or blender and blend until smooth and creamy.
Crispy Baked Zucchini Patties
Preheat oven to 400°F. Line two baking sheets with parchment paper.
Grate and thoroughly drain zucchini by placing it in a colander, sprinkling with salt, weighing it down with a heavy bowl and letting it sit for 20 - 30 minutes. Squeeze out moisture before adding to a large mixing bowl.
Combine all remaining ingredients with grated, drained and squeezed zucchini.
Form into patties about ⅓ cup each. Space at least one inch apart on parchment-paper lined baking sheets. Bake for 15 minutes on one side, then flip and bake for 12-15 minutes on the other side. Serve with Lemon Tahini Dip if desired.
*You may need to add more panko crumbs (or quick oats) if the zucchini has not been drained enough. If the mixture looks too wet, stir in up to 1 cup more panko crumbs or oats.This recipe will make 8 meal-sized patties or 12 appetizer-sized patties.Zucchini patties can be frozen either before or after baking. Thaw first then bake, following recipe instructions, or re-heat baked patties in a 350°F. oven for 15 - 20 minutes or until heated through.Alternatively, patties can be fried in hot oil.