A delicious, crispy-on-the-outside and cheesy, soft-in-the-middle zucchini egg dish. Perfect for breakfast, brunch, or a light low-carb meal.
📝 Ingredients
- 2 medium zucchini, about 400 g
- 4 large eggs
- 1 cup shredded mozzarella cheese (100 g)
- ¼ cup grated Parmesan cheese (25 g)
- 2 tbsp finely chopped onion
- 2 tbsp fresh parsley, chopped
- 1 small garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- 2 tbsp almond flour
- 1 tbsp olive oil or butter, for cooking
👩🍳 Step-by-Step Guide
1. Grate the zucchini
Wash and grate the zucchini using the large holes of a box grater.
2. Remove excess water
Sprinkle the grated zucchini with a little salt and let it sit for 10 minutes.
Squeeze it very well using your hands, a clean kitchen towel, or cheesecloth. This step is important so the patties don’t become watery.
3. Make the egg mixture
In a large bowl, whisk together:
- 4 eggs
- mozzarella
- Parmesan
- onion
- parsley
- garlic
- black pepper
- Italian seasoning
- almond flour
4. Add the zucchini
Add the squeezed zucchini to the egg mixture. Stir everything until evenly combined.
5. Heat the pan
Heat a non-stick skillet over medium-low heat. Add the olive oil or butter.
6. Form the patties
Pour the mixture into the pan in portions, making thick round patties. Gently spread them with a spoon.
7. Cook the first side
Cook for about 4–5 minutes, until the bottom is golden brown and the patties are firm enough to flip.
8. Flip carefully
Turn each patty over with a spatula. Cook for another 3–4 minutes until golden and the cheese is melted.
9. Finish and serve
Transfer to a plate and sprinkle with fresh parsley. Serve warm with sour cream, Greek yogurt, or your favorite low-carb dipping sauce.
💡 Tip
For extra crispy patties, make sure you squeeze as much liquid as possible from the zucchini before mixing.
Yield: 6–8 patties
Prep: 15 minutes
Cook: 15–20 minutes
Total: about 35 minutes
