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Mountain Top Zucchini Patties and Gravy Recipe

We love the late summer here in the Montana Rockies for many reasons. One of them is that this is the time of year that our zucchinis are usually producing prolifically. It is a time for canning zucchini relish and mock pineapple, and it is also a time for having wonderful tasting dishes like zucchini patties and gravy.

This recipe isn’t difficult and it can be used as a main course or a side dish. It is both filling and delicious. The patties are also an excellent way to use the instant gravy mix I wrote about a day or two ago. It will work with other gravy, too, so I’m not specifying the kind of gravy to use. My personal preference is for chicken gravy, though.

The zucchinis in this recipe are grated. If they are large, they should be cored to remove the seeds and spongy pulp. However, they can be grated with the skin on, if they are thoroughly washed first. A large amount of the nutrients found in zucchinis is found in the skins of the fruit. Still, they can be peeled if you prefer.

While the zucchini can be grated by hand, it is far simpler to put it through a food processor, using a shredding blade. The onion can also be run through the food processor, which saves time and effort on the dicing. Since this is also the right consistency for zucchini relish, I usually grate the zucchini for the patties at the same time that I’m grating the zucchini, onions, and peppers for the relish.

Zucchini patties and gravy ingredients:

2 cups grated zucchini

1 medium onion, finely diced

1 cup soft cheese (cheddar, Jack, Mozzarella), shredded

3 eggs, scrambled

1/2 cup whole grain flour

1/4 cup chopped fresh chives

1/4 cup extra virgin olive oil

2 cups prepared gravy, heated

Zucchini patties and gravy instructions:

1. Mix together the grated zucchini, onions, chives, eggs, flour, and cheese.

2. Pour the olive oil in a frying pan and heat over medium heat. Put the grated zucchini and egg mixture by the half cupful into the hot oil and fry until they are golden brown, about 3 minutes, then flip them over and fry them on the other side.

3. Top the patties with gravy and serve. Parsley makes a wonderful edible garnish for this dish.

The flavor of these patties is good and they aren’t hard to make. If you aren’t fond of gravy, you can also top the patties with tomato based sauce, sweet and sour sauce, or sour cream.

This recipe can be easily doubled and the patties can even be cooked, then frozen for later use. Simply heat the frozen patties and top them with gravy for a fast and delicious meal or snack.

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Written by Rex Trulove

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    • Thank you for the compliment. I’m on a life-long quest for knowledge and I see no reason at all that I shouldn’t share what I’ve learned. It worked for King Solomon, after all, and though I’m nowhere near his league, I also don’t have nearly as much knowledge (and definitely not as much wisdom). Still, that is pretty good incentive to me for continuing to learn and to share (and when possible, to help).

      As for the recipe, I like to cook and I like zucchinis. Put the two together and it is something I love. I will admit, though, that as much as I love making it, I love eating it even more. lol




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