These crispy and healthy zucchini patties are a delicious Mediterranean-inspired dish made with fresh herbs, feta, and grated veggies—perfect for a light lunch, dinner, or snack.
For more easy patties, check out our lentil patties, zucchini fritters, chickpea fritters, falafel, and black bean burger.
A Fresh and Flavorful Summer Favorite
These healthy Greek zucchini patties are one of our favorite summer meals. They’re crispy on the outside, tender on the inside, and packed with fresh herbs, feta, and veggies. 🥒
Louise and I love making a big batch on the weekend—they’re perfect for a quick lunch, light dinner, or even as part of a Mediterranean mezze platter.
What makes these vegetarian zucchini patties special isn’t just the flavor—it’s how nutrient-dense they are. Zucchini and carrots add fiber, eggs and feta bring protein, and fresh mint and dill offer a refreshing, antioxidant-rich boost.
They’re naturally low in saturated fat, low in calories, and full of heart-healthy ingredients. ❤️ If you’re looking for a healthy side dish with zucchini or a satisfying meatless option, this one checks all the boxes.
Plus, these are super versatile: serve them warm with a dollop of tzatziki, or enjoy them cold straight from the fridge. They’re great for meal prep, freeze beautifully, and reheat in minutes. 🧊
Whether you’re following a Mediterranean diet or just trying to eat more veggies, these zucchini patties are a flavorful and wholesome choice you’ll want to make again and again. Healthy, easy, and incredibly tasty—this is real feel-good food.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Zucchini: Use fresh, grated zucchini. Substitute with grated yellow squash or a mix of both for more color in your zucchini and herb patties.
- Carrots: Add natural sweetness and color. Swap with grated sweet potato or parsnip for a twist.
- Spring onions: Add mild onion flavor. Substitute with finely chopped red onion, shallots, or chives.
- Fresh mint: Gives that iconic fresh Mediterranean flavor. Use dried mint or replace with fresh parsley or basil.
- Fresh dill: Adds brightness and depth. Replace with dried dill, fresh oregano, or a mix of both.
- Lemon zest: Brightens the patties. Sub with lime zest or a dash of lemon juice, but the zest offers stronger aroma.
- Cumin (optional): Adds earthy warmth. Try paprika, coriander, or leave it out for a cleaner herb-forward flavor.
- Eggs: Bind everything together. For a vegan version, use flax eggs or chia eggs.
- Feta cheese: Adds salty creaminess. Sub with ricotta salata, goat cheese, or plant-based feta for a dairy-free version (great for Greek vegetarian recipes).
- All-purpose flour: Helps bind and structure. Use whole wheat flour for a fiber boost or a gluten-free blend to keep it celiac-friendly.
- Baking powder: Adds lightness. You can skip it, but your patties will be denser.
- Olive oil: For pan-frying. Substitute avocado oil or bake them for a lighter version.
- Salt: Enhances all the flavors and remove moisture from the zucchini. Adjust based on the saltiness of your feta.
- Black pepper: Adds a subtle kick. Swap with white pepper or a pinch of red chili flakes for more spice.
How to Make Zucchini Patties
1. Grate the Vegetables
Wash 4 medium zucchinis and 2 carrots. Grate them using the large holes of a box grater. Place the grated veggies in a colander, sprinkle with 1½ teaspoons of salt, mix, and let them sit for 10 minutes. This helps them release extra water.
2. Squeeze Out the Water
After 10 minutes, squeeze the veggies really well. You can use your hands or a clean kitchen towel. Wring out as much liquid as you can. The drier the mix, the crispier your zucchini patties will be. Don’t skip this step—it’s key for crispy zucchini patties.
3. Mix the Batter
In a large mixing bowl, combine the drained zucchini and carrots with 2 chopped spring onions, ¼ cup chopped fresh mint, ¼ cup chopped dill, the zest of 1 lemon, 1 teaspoon of cumin, 2 eggs, 1 cup of crumbled feta, and ¼ teaspoon of black pepper. Stir well.
Start adding 6 tablespoons of all-purpose flour and 1½ teaspoons of baking powder. Mix until you get a thick, sticky batter. If it feels too wet, add a little more flour; if too dry, a splash of olive oil or a spoonful of yogurt will help.
4. Cook the Patties
Heat 2 tablespoons of olive oil in a nonstick pan over medium-high heat. Scoop the batter into the pan using a spoon and gently flatten it. Cook for 3 to 4 minutes per side, or until golden brown and crispy. Fry in batches and add more oil as needed.
5. Drain and Serve
Transfer the patties to a plate lined with paper towels to soak up any extra oil. Serve them warm or at room temperature with a side of tzatziki or garlicky yogurt. These make the perfect healthy side dish with zucchini or a light vegetarian lunch.
Tips
- Squeeze well: Removing as much water as possible from the grated zucchini and carrots is key. Drier vegetables = crispier vegetarian zucchini patties.
- Use a nonstick skillet: It helps prevent sticking and ensures even browning without needing too much oil.
- Don’t skip the herbs: Fresh mint and dill give these patties that signature Greek flavor. If you’re out, use dried herbs but don’t leave them out entirely.
- Adjust the flour as needed: The mixture should be sticky but not too wet. If it’s runny, add a spoonful of flour until it holds together.
- Make them uniform: Scoop the batter with a spoon or small ice cream scoop for evenly sized patties that cook at the same rate.
- Avoid crowding the pan: Fry in batches so the patties get golden and crisp, not soggy.
- Try baking or air frying: For a lighter version of these easy zucchini patties, bake at 400°F (200°C) for about 20 minutes or until golden, flipping halfway.
- Make ahead and freeze: These are perfect meal prep zucchini patties. Freeze after cooking and reheat in a pan or oven for a quick lunch or snack.
- Serve with dip: Tzatziki, garlicky yogurt, or tahini sauce pair beautifully and add a creamy contrast to the crispy patties.
Frequently Asked Questions
Yes! You can substitute each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) to keep the patties together. They’re not as firm but still delicious.
Just swap the flour with a gluten-free flour blend or oat flour. Almond flour also works, but the patties will be a bit softer. These make excellent gluten-free zucchini patties for a light summer meal.
Nope! Leave the skin on for more color, fiber, and nutrients. Just wash them well before grating.
Yes. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through. The texture is a bit softer, but they’re still golden and tasty.
They’ll last 3–4 days in an airtight container in the fridge. Reheat in a pan or oven for best results.
Absolutely. Let them cool completely, then freeze with parchment between each patty. Reheat straight from frozen in a pan or oven.
Yes! These zucchini patties for lunch are great to pack with a side of salad, hummus, or pita. They’re tasty warm or at room temp.
More Easy Mediterranean Recipes
- Peach Gazpacho
- Summer pasta salad with feta and peach
- Greek pasta salad
- No-mayo potato salad
- Corn salad
- Vegetarian stuffed bell peppers
- Eggplant caponata
- Creamy pasta salad
If you tried this Greek Zucchini Patties recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Greek Zucchini Patties
Ingredients
- 4 medium zucchinis ≈ 4 cups grated (about 600g)
- 2 medium carrots ≈ 1 cup (about 120g) peeled and grated
- 2 spring onions finely chopped
- ¼ cup fresh mint finely chopped – sub dried mint or oregano
- ¼ cup fresh dill finely chopped – sub dried dill or oregano
- 1 lemon the grated zest
- 1 teaspoon cumin optional
- 2 large eggs
- 1 cup crumbled feta cheese ≈ 7 oz
- 6 tablespoons all-purpose flour or more as needed
- 1½ teaspoon baking powder
- 4 tablespoons olive oil for cooking the fritters
- 1½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep the zucchini: Wash 4 medium zucchinis and 2 medium carrots and grate them on the coarse side of a box grater. Place them in a colander, sprinkle with 1½ teaspoon salt, mix well, and let them sit for 10 minutes to release their water.
- Squeeze out moisture: After 10 minutes, squeeze the grated veggies really well using your hands or wrap them in a clean kitchen towel and twist to wring out all the liquid. This step is crucial — the drier your vegetables, the crispier your fritters.
- Make the batter: In a large bowl, combine the grated zucchini and carrots, 2 spring onions, ¼ cup fresh mint, ¼ cup fresh dill (all finely chopped), the zest of 1 lemon, 1 teaspoon cumin, 2 large eggs, 1 cup crumbled feta cheese, and ¼ teaspoon black pepper. Add the flour: Stir everything together with a spoon. Gradually add 6 tablespoons all-purpose flour and 1½ teaspoon baking powder until you have a sticky batter. You may need a bit more or less depending on how wet your mixture is.
- Fry the patties: Heat 2 tablespoons of olive oil in a nonstick skillet over medium-high heat. Once the oil is hot, spoon the batter into the pan and gently flatten each one with the back of the spoon. Cook for 3 to 4 minutes per side, or until golden and crispy. Avoid overcrowding the pan—cook in batches and add more oil as needed between each round.
- Drain and serve: Place the cooked patties on a plate lined with paper towels to absorb any extra oil. Enjoy them warm or at room temperature, ideally paired with garlicky yogurt or a generous spoonful of tzatziki.
Video
Notes
- Zucchini: Use fresh and grated. Swap with yellow squash or mix both for extra color.
- Carrots: Add sweetness and color. Sub with grated sweet potato or parsnip.
- Spring onions: Mild and fresh. Use red onion, shallots, or chives instead.
- Fresh mint: Replace with dried mint, parsley, or basil.
- Fresh dill: Sub with dried dill or oregano.
- Lemon zest: Adds zing. Lime zest or lemon juice works in a pinch.
- Cumin (optional): Earthy depth. Try paprika or coriander, or skip it.
- Eggs: For binding. Use flax or chia eggs for a vegan version. To make it, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg, stir well, and let it sit for 5 to 10 minutes.
- Feta cheese: Salty and creamy. Sub with ricotta salata, goat cheese, or vegan feta.
- All-purpose flour: Helps it hold. Whole wheat or gluten-free blends work too.
- Baking powder: Makes them light. Skip for denser patties.
- Olive oil: For frying. Try avocado oil or bake instead.
- Salt: Boosts flavor and draws moisture. Adjust to your feta.
- Black pepper: Adds a kick. Use white pepper or chili flakes for heat.
- Squeeze well: Less moisture = crispier patties. Don’t skip this step!
- Use nonstick pan: Prevents sticking and cuts down on oil.
- Don’t skip the herbs: Fresh mint & dill = classic Greek flavor. Use dried if needed.
- Adjust flour: Batter should be sticky, not runny. Add flour as needed.
- Make uniform: Use a spoon or scoop for evenly sized patties.
- No crowding: Fry in batches for golden, crispy results.
- Bake or air fry: For a lighter option, bake at 400°F for 20 mins, flip halfway.
- Make ahead: Great for meal prep zucchini patties. Freeze & reheat easily.
- Serve with dip: Tzatziki, garlicky yogurt, or tahini make perfect pairings.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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Excellent! Just finished making my first batch, ate two, gave four away for neighbors, and have two more left for myself (I made eight). It is so fresh and flavorful! One neighbor just texted me and told me how delightful they are, so now you have two reviews in one! This recipe is a keeper!
Denyse, that is so kind of you. What a sweet gesture to share with your neighbors!
We’re honored to be part of your kitchen wins. Thank you for your valuable feedback. Kindest,
Louise