I usually make these little vegetable patties when I have a couple of zucchinis sitting in the refrigerator and I want something quick without making a complicated meal. Honestly, the best part is that you don’t need flour or breadcrumbs to make them hold together.

They come out golden and lightly crisp on the outside while staying soft and tender inside. They’re great for breakfast, lunch, a light dinner, or even as a snack with a little yogurt dip.

One small note: although these are flourless and relatively low in carbohydrates, they aren’t literally zero-carb because vegetables and eggs naturally contain some carbohydrates. And while zucchini is high in water, I wouldn’t consider these a food that literally “dries out” the body. They’re simply a light, vegetable-based option that can fit nicely into a balanced eating plan.

Ingredients

Makes about 10–12 patties

2 medium zucchini, about 500 g
1 small carrot, finely grated
1/2 cup finely shredded cabbage
1/2 cup green peas, optional
2 large eggs
1/2 cup grated mozzarella or cheddar cheese
2 tablespoons finely chopped green onion
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano or Italian seasoning
1/4 teaspoon paprika
1–2 tablespoons olive oil, for cooking

Optional: a handful of fresh parsley, dill, or cilantro.

How to Make Flourless Vegetable Patties

1. Grate the zucchini

Start by washing and grating the zucchini.

This is the most important step: squeeze out as much liquid as possible. I usually put the grated zucchini in a clean kitchen towel and squeeze it firmly over the sink.

Don’t skip this. Zucchini contains a lot of water, and excess moisture can make your patties fall apart.

2. Prepare the vegetables

Grate the carrot and finely shred the cabbage.

If you’re using peas, you can use frozen peas that have been thawed and patted dry. Chop them roughly if they’re large.

Add the zucchini, carrot, cabbage and peas to a large mixing bowl.

3. Add the eggs and seasoning

Crack in the eggs and add the grated cheese, green onion, garlic, salt, pepper, paprika and oregano.

Mix everything really well.

The cheese and eggs help bind the vegetables together, so there’s no need for flour or breadcrumbs.

4. Shape the patties

Take a small handful of the mixture and press it firmly between your hands.

Shape it into a small, slightly flattened patty.

I recommend keeping them fairly small and not too thick. They cook more evenly that way and are much easier to flip.

5. Cook until golden

Heat a thin layer of olive oil in a nonstick skillet over medium heat.

Place the patties in the pan, leaving a little room between each one.

Cook for about 3–4 minutes per side, or until they’re beautifully golden brown and cooked through.

Don’t rush this part. Medium heat gives the vegetables enough time to cook without burning the outside.

6. Drain and serve

Transfer the cooked patties to a plate lined with paper towels for a minute or two.

Serve warm with your favorite dipping sauce.

My Best Cooking Tips

Squeeze the zucchini skillet. If the pan is cold, they’ll absorb the first side time to develop a golden crust. If you try to flip them immediately, they can break it out. If you do, make sure the zucchini is squeezed another egg if the mixture gentle stir before shaping. If it becomes watery, drain off patties cool completely, place parchment between them, and freeze exact carbohydrate content depends on the vegetables and other ingredients you use. If you’re following a strict carbohydrate target, measure the ingredients and calculate the nutrition feel like “diet food.” They’re golden, savory, cheesy, packed with vegetables, and easy enough to throw together on a busy crispy on the outside, tender in the middle, and easy to customize with whatever herbs and vegetables you have in the refrigerator. really well

Honestly, this makes the biggest difference. Wet zucchini means loose, difficult-to-flip patties.

Don’t make them too thick

Thin-to-medium patties become wonderfully golden without leaving the center undercooked.

Let the pan heat first

Put the patties into a properly heated skillet. If the pan is cold, they’ll absorb more oil and may stick.

Don’t flip too early

Give the first side time to develop a golden crust. If you try to flip them immediately, they can break apart.

Want them even lighter?

Use a good nonstick pan and just brush it with a little olive oil rather than adding several tablespoons.

For extra flavor

I usually add fresh dill or parsley. A little crumbled feta also works beautifully.

Can You Make These Without Cheese?

Absolutely.

The cheese adds flavor and helps with binding, but you can leave it out. If you do, make sure the zucchini is squeezed particularly well and handle the patties gently while cooking.

You can also add another egg if the mixture seems too loose.

Oven-Baked Version

If you don’t want to pan-fry them, you can bake them.

Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Lightly brush the parchment with olive oil.
Arrange the patties in a single layer.
Lightly brush or spray the tops with oil.
Bake for approximately 18–25 minutes, turning once halfway through.
Cook until golden and firm.

The oven version won’t have quite the same pan-fried crust, but it’s convenient when I’m making a larger batch.

Serving Suggestions

These vegetable patties are surprisingly versatile.

I like serving them with:

Greek yogurt mixed with garlic and lemon
Tzatziki
A simple cucumber-yogurt sauce
Fresh tomato and cucumber salad
Avocado
Cottage cheese
A fried or poached egg
Fresh herbs and a squeeze of lemon

For a more substantial meal, serve 2–3 patties alongside grilled chicken, fish, or a big salad.

They’re also delicious tucked into a lunchbox and eaten cold or reheated.

Approximate Nutrition

Per serving, assuming 4 servings and using mozzarella:

Calories: ~180–210
Protein: ~11–13 g
Fat: ~11–13 g
Carbohydrates: ~8–10 g
Fiber: ~2–3 g
Net carbs: ~5–8 g

Nutrition will vary considerably depending on the size of the vegetables, amount of cheese and oil used.

Important: These are not zero-carb patties. The vegetables naturally contribute carbohydrates. They’re simply flour-free and relatively low-carb compared with many traditional fritters made with flour or breadcrumbs.

Frequently Asked Questions

1. Why are my zucchini patties falling apart?

Usually, there’s too much moisture in the zucchini. Squeeze the grated zucchini very thoroughly before mixing the ingredients. Also, avoid making the patties too large or flipping them before the first side has browned.

2. Can I prepare the mixture ahead of time?

Yes, although I prefer cooking the patties soon after mixing. If you prepare the mixture ahead, cover it and refrigerate it, then give it a gentle stir before shaping. If it becomes watery, drain off the excess liquid.

3. Can I freeze zucchini patties?

Yes. Let the cooked patties cool completely, place parchment between them, and freeze in an airtight container or freezer bag. Reheat them in a skillet, oven, or air fryer until hot and crisp.

4. Can I make these without flour?

Yes—that’s the whole idea of this recipe. Eggs and cheese help bind the vegetables, while properly squeezed zucchini prevents the mixture from becoming too wet.

5. Are these suitable for a low-carb diet?

They can fit into many low-carb meal plans, but the exact carbohydrate content depends on the vegetables and other ingredients you use. If you’re following a strict carbohydrate target, measure the ingredients and calculate the nutrition for your specific batch.

Final Thoughts

I honestly love recipes like this because they don’t feel like “diet food.” They’re golden, savory, cheesy, packed with vegetables, and easy enough to throw together on a busy day.

The trick is really simple: squeeze the zucchini well, don’t make the patties too thick, and let them brown before flipping.

Flourless Zucchini Vegetable Patties