An Italian in my Kitchen · by Rosemary Molloy★ 4.9 (157)
Zucchini Patties
NUTRITION · PER SERVING25M COOK
CAL 7%·PRO 10%
CARBS 7G19% OF CAL
1G FIBER1G SUGAR5G OTHER
FAT 11G68% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy-edged zucchini patties bound with egg, parmesan, and herbs. A vegetable-forward side or light main that works warm or at room temperature.
sideitalian🍳 skilletvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 cups grated zucchini well-drained* (approximately 3 medium zucchini)
- 1 tablespoon finely chopped onion
- ¼ cup Parmesan cheese ((25 grams))
- ¼ cup flour ((32 grams))
- 1-2 large eggs ( I usually use 1 to start)
- 2 tablespoons mayonnaise
- ¼ teaspoon oregano
- ¼ teaspoon salt
- 1-2 dashes black pepper
- 1-2 tablespoons olive oil
At a glance
PER SERVING · TIME 25M
CAL 7%·PRO 10%
CARBS 7G19% OF CAL
1G FIBER1G SUGAR5G OTHER
FAT 11G68% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 230mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 144mg
- Calcium
- 79mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 230MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.