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These delicate and light patties made from zucchini and cottage cheese are simple to prepare, rich in protein and flavor, perfect for lunch or dinner. The combination creates a satisfying dish that feels fresh yet comforting, especially when served warm with a yogurt-based sauce.
I first made these on a sunny spring weekend when zucchini started appearing in my local market. Since then my family asks for them often because they are both healthy and delicious.
Ingredients
- Zucchini: Two medium zucchinis about 500 grams make a balanced base choose firm and fresh zucchinis without soft spots
- Cottage cheese: Two hundred grams of cottage cheese brings a creamy texture and protein fresh and smooth works best
- Egg: One egg helps bind the mixture smoothly without making it too dense
- Flour: Three to four tablespoons of flour use corn or wheat flour or oat flakes to adjust texture and gluten sensitivity
- Garlic: Two cloves of garlic pressed for an aromatic punch that keeps the patties flavorful
- Herbs: A handful of fresh parsley or dill, finely chopped adds brightness and herbal notes
- Salt: One teaspoon of salt seasons the mixture evenly
- Black pepper: Half a teaspoon of black pepper provides gentle heat
- Nutmeg: A pinch of nutmeg introduces warmth and subtle complexity
- Parmesan: Two tablespoons grated parmesan cheese optional but adds a lovely salty depth
- Oil: Olive oil or rapeseed oil to fry or bake for a crisp golden crust with healthy fats
Instructions
- Squeeze and Grate the Zucchini:
- Wash the zucchinis well then grate them using the coarse side of a grater. Once grated, place the zucchini in a clean cloth and squeeze firmly to extract excess water. This step is important to avoid soggy patties.
- Mix the Ingredients:
- Transfer the dried zucchini into a large bowl. Add the cottage cheese, the egg, pressed garlic, salt, pepper, nutmeg, chopped herbs, and the flour. Stir everything together until you get a thick, uniform batter. The flour helps the mixture bind firmly.
- Shape the Patties:
- Wet your hands with a little water to prevent sticking and shape small, flat patties from the mixture. Try to keep them even in size so they cook uniformly.
- Cook the Patties:
- Heat the oil in a frying pan over medium heat. Fry the patties for three to four minutes per side until golden and crispy. Alternatively, place them on a baking tray lined with parchment and bake in a preheated oven at 190 degrees Celsius for 25 minutes flipping halfway through.
- Serve:
- Serve the patties warm with your favorite sides such as a yogurt sauce, fresh salad, or steamed vegetables. They are just as tasty cold if you want to prepare in advance.
I love the freshness the chopped parsley brings to this dish. One of my favorite memories is making these patties with my kids on a rainy afternoon and enjoying them with homemade tzatziki. It became an instant family favorite that we still laugh about today.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a pan or oven to keep the crust crispy. For longer storage freeze the patties by placing them on a tray separately and then transferring to a sealed bag once solid. They keep well frozen for up to two months.
Ingredient Substitutions
You can swap cottage cheese for ricotta or feta to add different flavors and textures. Use gluten-free flour like chickpea or oat flour to accommodate dietary needs. If you do not have fresh herbs, dried can work but add sparingly so the flavor does not overpower.
Serving Suggestions
Pair with a simple yogurt and lemon sauce mixed with garlic and parsley for a bright contrast. Serve alongside a fresh green salad or roasted vegetables for a complete meal. Add a dollop of sour cream or a spicy harissa for more depth depending on your preference.
These zucchini and cottage cheese patties are quick to make and adapt well to many variations. Serve warm with a yogurt sauce or pack them cold for lunches.
Common Recipe Questions
- → Quelles courgettes choisir pour cette préparation ?
Privilégiez des courgettes moyennes, fermes et fraîches, avec une peau lisse pour un résultat optimal.
- → Peut-on remplacer le fromage blanc par un autre fromage ?
Oui, la ricotta, le feta ou le twaróg apportent une texture similaire et un goût complémentaire.
- → Quelle farine utiliser pour une version sans gluten ?
La farine de maïs ou de flocons d’avoine sans gluten conviennent parfaitement.
- → Faut-il bien égoutter les courgettes ?
Oui, bien presser les courgettes râpées évite que la préparation soit trop humide et facilite la cuisson.
- → Quels sont les modes de cuisson possibles ?
Ces kotlety peuvent être poêlés quelques minutes de chaque côté ou cuits au four à 190°C pendant environ 25 minutes.
- → Comment conserver ces kotlety ?
Ils se conservent jusqu'à 3 jours au réfrigérateur ou peuvent être congelés pour une consommation ultérieure.