These are pan-fried then oven-finished patties made from shredded summer squash or zucchini, bound with egg, shallots, and hard cheese. They come together in 30 minutes and cost almost nothing to make, especially in late summer when squash is cheap or coming out of your ears. Serve them alongside a burger or as a light main — they hold their shape well and have a genuinely crispy exterior when you follow the steps.
Shopping notes
- Hard cheese: The recipe calls for Parmesan, Pecorino Romano, or Soy Parmesan. Any hard, dry cheese you have works — aged Asiago, Grana Padano, or even a finely grated sharp cheddar will do the job. Avoid fresh mozzarella or soft cheeses; they add moisture instead of binding.
- Shallots: If you don’t have shallots, half a small yellow onion finely minced is a straight swap. Green onions (scallions) also work and are usually cheaper.
- Parsley: Fresh is listed, but dried parsley at one teaspoon is a fine substitute. Dried basil or chives are also reasonable if that’s what’s in your pantry.
- Summer squash or zucchini: Either works, or use a mix. Older, larger squash has more water and more seeds — seed it thoroughly before shredding or your patties will be wet.
Before you start
The single technique that determines whether these patties hold together or fall apart is squeezing the shredded squash as dry as you possibly can. Squash releases a surprising amount of liquid, and any excess moisture left in the mix will prevent the patties from browning and will cause them to crack in the pan. Use a clean kitchen towel rather than paper towels if you can — it gives you more grip to really wring it out. Do this step before you mix anything else, and don’t rush it. Skip the egg in the mix — it makes the patty mushy — is advice you’ll see online, but for this recipe the egg is actually the structural glue; the key is that the squash must be dry first so the egg can do its job without being diluted.
Troubleshooting
- Patties won’t hold their shape when forming: The mix is too wet. Spread it on a plate lined with paper towels for five minutes to pull out more moisture, then try forming again. You can also add a tablespoon of breadcrumbs or almond flour to absorb the excess.
- Patties stick to the skillet: The oil wasn’t hot enough before you added them. Let the oil heat until it shimmers before the first patty goes in. A well-seasoned cast iron or non-stick pan also helps significantly here.
- Patties brown on the outside but stay raw-tasting in the middle: This is what the oven step is for. Don’t skip the 10-minute bake — it finishes the interior without burning the crust. If your patties are thicker than about ¾ inch, add 3–4 minutes to the oven time.
- Cheese burns before the patty browns: Your skillet heat is too high. Medium heat means the pan surface should be around 325–350°F. If cheese is escaping the sides and scorching, lower the heat and be patient.
- Patties taste bland: Squash is mild and needs assertive seasoning. Taste the raw mix before cooking — it should seem slightly over-seasoned, because cooking mellows salt. A pinch more salt or a small grating of extra cheese on top before baking fixes this.
Make-ahead notes
You can mix the squash, egg, shallots, and seasonings up to 4 hours ahead and keep it covered in the fridge — any longer and the salt starts drawing more liquid out of the squash, so give it another quick squeeze before forming patties. Fully cooked patties keep in the fridge for up to 3 days in an airtight container. To reheat, use a dry skillet over medium heat for 2–3 minutes per side rather than the microwave, which turns them soft. For freezing, lay cooked patties in a single layer on a baking sheet, freeze solid, then transfer to a zip bag; they keep for up to 2 months. Reheat from frozen in a 375°F oven for 12–15 minutes, flipping once.
Crispy Parmesan Squash Patties (30-Minute Recipe)
Equipment
- Large mixing bowl
- Box grater or food processor with shredding disc
- 10-inch oven-safe skillet
- Clean kitchen towel (for squeezing squash)
- 1/3-cup measuring cup
- Rimmed baking sheet or metal baking dish
- Thin spatula (for flipping patties)
Ingredients
- 1 large egg
- ⅔ cup shallots finely chopped, about 100g
- 2 tablespoons fresh flat-leaf parsley chopped, plus extra for garnish, about 8g
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups summer squash shredded and seeded, or zucchini, or a mixture of both, about 250g
- ½ cup Pecorino Romano finely grated, or other hard cheese (see Notes for dairy-free option), about 50g
- 1 tablespoon olive oil 15ml
Instructions
- Preheat oven to 400°F / 200°C (205°C fan-forced). After shredding squash, place on a clean kitchen towel, cover with another towel and squeeze to soak up the liquid. The squash should be thoroughly dehydrated, or the patties will fall apart.2 cups summer squash
- Beat egg in a large mixing bowl and add shallots, parsley, salt and pepper. Add the squash and cheese and mix to combine all ingredients well.1 large egg, ⅔ cup shallots, 2 tablespoons fresh flat-leaf parsley, ¼ teaspoon salt, ¼ teaspoon ground black pepper, 2 cups summer squash, ½ cup Pecorino Romano
- Heat olive oil in a 10-inch oven-safe skillet over medium heat. Measure 1/3 cup of the mixture and form a patty. Repeat. The recipe should make about four patties.1 tablespoon olive oil
- Cook patties for 3–4 minutes until the bottom is golden brown and crispy. Carefully flip with a thin spatula and cook the second side for another 3–4 minutes until evenly browned.
- Transfer patties to a metal baking dish (or leave in an oven-safe skillet) and bake for 10 minutes until firm to the touch and golden on the edges. Garnish with a little extra chopped parsley and serve immediately.2 tablespoons fresh flat-leaf parsley
Notes
Nutrition
Frequently asked questions
Can I make these without an oven and just cook them entirely on the stovetop?
Yes, but use lower heat and a lid. Cover the skillet after flipping and cook on medium-low for an additional 5–6 minutes — the steam finishes the interior the same way the oven does. Just don’t expect quite the same uniform crispness on the second side.
Can I use frozen shredded zucchini instead of fresh?
You can, but thaw it completely first and squeeze out far more liquid than you think necessary — frozen zucchini releases significantly more water than fresh. Spread it on a towel and press firmly two or three times before adding it to the mix.
What can I use instead of olive oil if I don’t have any?
Any neutral high-heat oil works — vegetable, canola, or avocado oil are all fine. Butter browns faster and can burn before the patty is ready, so if you use it, cut it with a splash of neutral oil to raise the smoke point.
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