Easy, flavorful zucchini patties made with garlic, fresh basil and smoked scamorza. Crispy and golden outside with a soft, cheesy center, these patties are an ideal light lunch or dinner and a great way to use summer zucchini.
Quick recipe snapshot
- Ready in about 30 minutes and made in one bowl.
- An excellent way to use up abundant summer zucchini.
- Simple to adapt with different herbs and cheeses; suitable for make-ahead prep.
These zucchini patties, also known as fritters, are an effortless and tasty way to showcase summer squash.
All ingredients are combined in a bowl, then pan-fried in olive oil until the outside is crisp and golden and the inside remains tender and cheesy.
They adapt easily to different herbs, spices and cheeses and are lovely served with a simple arugula salad for a light meal.
Table of Contents
- Quick recipe snapshot
- Ingredient notes
- Make it your own
- Recipe tips and FAQs
- Serving suggestions
- More ways to use zucchini
- Full Recipe
Ingredient notes
- Smoked scamorza – A firm, mozzarella-like cheese. The smoked version adds a pleasant depth. If unavailable, try Fontina or Gruyere.
- Shredded zucchini – Use a box grater for quick shredding, then drain well.
- Parmigiano Reggiano – Pecorino Romano or Grana Padano are good substitutes.
- Nutmeg – Adds warmth; omit if you don’t have it.
- Breadcrumbs – Fine, unseasoned breadcrumbs work best to bind the mixture.
Make it your own
These patties are highly adaptable. Here are some simple swaps and additions.
Herbs – Try fresh parsley, chopped chives, or use a small amount of rosemary. Dried oregano also pairs well.
Cheese options – Fontina, dry mozzarella (shredded), Gruyere, Pecorino, Caciocavallo or Provolone can all be used.
Spices – Add red pepper flakes for heat or a pinch of fennel seeds for an aromatic twist.
Recipe tips and FAQs
- Remove moisture – Squeeze as much liquid from the shredded zucchini as possible using a cheesecloth or kitchen towel; otherwise the patties will be soggy.
- Reheating – Reheat in a skillet or in a preheated oven at 180°C (350°F) for about 10 minutes until warmed through.
Yes. You can shape the patties and refrigerate them until ready to fry.
Yes. Wrap well in plastic and foil and freeze for up to three months. Reheat from frozen in the oven or a skillet.
Serving suggestions
Serve the fritters with a peppery arugula salad dressed with lemon juice, olive oil and shavings of Parmigiano Reggiano for a bright, balanced plate.
They’re also delicious alongside thick slices of ripe summer tomatoes tossed with salt and olive oil.
For a heartier meal, pair them with a bean salad such as cannellini and tuna or a chickpea and tuna salad.
More ways to use zucchini
Explore more simple and satisfying zucchini recipes — from soups to pastas and salads — for seasonal inspiration.
Soups
Creamy Italian Potato & Zucchini Soup
Pasta
Easy Zucchini Pesto Pasta (Fresh and Delicious)
Pasta
Creamy Zucchini and Stracchino Pasta
Salads
Grilled Zucchini Salad with Melon and Prosciutto
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Zucchini Patties with Smoked Scamorza
By Emily
Ingredients
- 2 medium zucchini, (400g/14oz)
- 100 g (1 cup) smoked scamorza cheese, grated
- 1 egg
- 120 g (1 cup) fine breadcrumbs
- 1 garlic clove
- 1 small handful fresh basil, finely chopped
- 1 pinch nutmeg
- 1-2 tablespoons Parmigiano Reggiano, finely grated
- Olive oil
- Salt and pepper
Instructions
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Grate the zucchini using a box grater, then squeeze out as much water as possible using a cheesecloth or clean kitchen towel.
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Combine the drained zucchini with breadcrumbs, grated scamorza and Parmigiano, chopped basil, egg, nutmeg and crushed garlic. Season with salt and pepper and mix thoroughly—start with a spoon, then finish by mixing with your hands for an even texture.
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Shape the mixture into 8 even patties and place them on a plate while you heat the pan.
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Heat 2–3 tablespoons of olive oil in a large skillet over medium heat. Fry the patties in batches for 2–3 minutes per side, or until golden brown and heated through (cook about four at a time). Drain briefly on paper towels and serve hot.
Notes
Helpful Info for All Recipes
- Extra virgin olive oil is used in these recipes unless stated otherwise.
- All vegetables are assumed to be medium unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is approximate.