Zucchini Egg Patties
Light and crispy zucchini egg patties that are high in protein and ready in just 20 minutes, perfect for a quick keto-friendly meal.
10 min
Prep
10 min
Cook
4
Serves
370
Calories
Macros · per serving
31g protein
7g carbs
23g fat
Ingredients
For 4 servings
- 2 medium zucchini
- 8 egg
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon olive oil
Instructions
- 1
Grate the zucchini and squeeze out excess moisture using a cheesecloth or clean kitchen towel.
- 2
In a large bowl, beat the eggs and mix in the grated Parmesan cheese, garlic powder, salt, and black pepper.
- 3
Add the grated zucchini to the egg mixture and stir until well combined.
- 4
Heat olive oil in a non-stick skillet over medium-high heat.
- 5
Scoop 1/4 cup of the zucchini mixture and place it onto the skillet, gently flattening it into a patty shape.
- 6
Cook the patties for 3-4 minutes on each side until golden brown and cooked through.
- 7
Remove the patties from the skillet and place them on a paper towel-lined plate to absorb excess oil.
- 8
Serve the zucchini egg patties warm.
Cook it this week.
NeatEat plans Zucchini Egg Patties — and the rest of your week — around your budget, groceries included.