Sunday, August 17, 2014

Zucchini Carrot Patties

These are a nice "tweak" from my regular zucchini cakes and just in time for Meatless Monday!  I had a bunch of carrots left over so I figured I'd try a little something different.  This is another item that does well in the freezer so I make a bunch at once (I doubled the recipe) and freeze them for later.

Zucchini Carrot Patties

1 cup organic, unbleached flour
1/2 cup shredded mozzarella cheese 
2 eggs, beaten 
1/2 cup organic milk
OR 1/2 cup organic greek yogurt
2 cups shredded zucchini
1 cup shredded carrots
½ small onion, chopped
dash of pepper
dash of nutmeg
dash of paprika 
Olive oil


Let your shredded zucchini sit for about 10 minutes then squeeze out excess moisture.

Combine flour, milk (or yogurt), eggs, pepper, nutmeg and paprika in a mixing bowl.  Blend well.  Add cheese, zucchini, carrot and onion to mixture and mix thoroughly.

Turn on your pan or skillet on high.  Add olive oil.

Spoon heaping tablespoons of zucchini mixture into skillet.  Cook for 3 to 5 minutes per side, until golden brown.

Place browned patties on a plate or paper towel.  Serve hot with marinara sauce or ketsup.

Joining me for Meatless Monday is Lydia @ Lydia's Flexitarian Kitchen 

This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.


  1. Thanks for the recipe. I pinned it for later. I love making versatile pancakes, and these are even savory.

  2. Looks absolutely delicious and I will save this recipe since I have loads of zucchini. Have a healthy happy weekend! Will pin & twitt.


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