When summer gardens overflow with zucchini, home cooks turn to a timeless favorite: Baked Zucchini patties. These baked zucchini patties—crispy on the outside, tender and cheesy inside—are a simple way to transform humble squash into a satisfying vegetarian main or side dish. Grated zucchini is mixed with egg, semolina, and melted cheese, then coated in breadcrumbs and baked until golden. Finished with a cool drizzle of yogurt or sour cream, this dish brings old-world comfort to your modern kitchen.
Ingredients:
- 1½ pounds zucchini (about 3 medium)
- 1 large egg
- ½ cup grated Gouda cheese (or similar semi-hard cheese)
- 3 tablespoons semolina (or Cream of Wheat)
- 1 clove garlic, minced
- 1 tablespoon finely chopped yellow onion
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
- ½ cup plain breadcrumbs (for coating)
- Plain yogurt or sour cream, for serving
Instructions:
- Preheat your oven to 400°F. Line a shallow baking sheet with parchment paper.
- Prep the zucchini: Peel the zucchini and grate them on the large holes of a box grater. Place in a colander, sprinkle generously with salt, toss, and let stand for 10 minutes.
- Drain well: Squeeze the grated zucchini firmly with your hands to remove as much liquid as possible. Transfer the dry zucchini to a large mixing bowl.
- Mix the batter: Add the egg, chopped onion, minced garlic, parsley, semolina, nutmeg, and a pinch of black pepper. Stir until everything is well combined. Let the mixture rest for 20 minutes so the semolina absorbs the moisture and swells.
- Shape the patties: Spread the breadcrumbs on a plate. Place about 2 tablespoons of the zucchini mixture onto the breadcrumbs, sprinkle more breadcrumbs on top, and press into a flat oval patty about ½ inch thick. Repeat with the remaining mixture.
- Bake: Arrange the patties on the prepared baking sheet. Bake for about 20 minutes, until golden and firm to the touch.
- Serve: Plate warm and drizzle with plain yogurt or sour cream if desired.
