Baked Zucchini-Carrot Patties with Spinach Cream Cheese Filling

If you’re looking for a light yet satisfying recipe that’s packed with vegetables, flavor, and texture, these Baked Zucchini-Carrot Patties with Spinach Cream Cheese Filling are a must-try. These golden-baked patties feature grated zucchini, carrots, herbs, and red onion—crispy on the outside and soft on the inside. A luscious spinach and cream cheese center brings creaminess and richness, making these patties an excellent choice for lunch, dinner, or healthy snacks.

They’re oven-baked (or air-fried), making them lower in fat than traditional fritters, and perfect for those seeking nutritious, family-friendly meals. Whether served as a main course or a savory side dish, these veggie patties deliver both comfort and freshness in every bite.

Cooking Time

• Preparation Time: 20 minutes

• Cooking Time: 30 minutes (oven) or 8 minutes (air fryer)

• Total Time: 50 minutes

Ingredients

For the Zucchini-Carrot Patties:

• 3 small zucchinis (600 grams / 1.32 lbs), grated

• 1/2 teaspoon salt

• 2 eggs

• 1/4 teaspoon Provençal herbs

• 1/4 teaspoon red pepper

• 1 carrot, grated

• 1 red onion, finely chopped

• Fresh parsley, finely chopped (a handful)

• 3 tablespoons flour

• Olive oil (for brushing or air fryer)

For the Creamy Spinach Filling:

• 1 tablespoon olive oil

• 1 teaspoon butter

• 150 grams (0.33 lbs) spinach, chopped

• Pinch of salt

• 3 tablespoons cream cheese

• 1/8 teaspoon black pepper

• 1 clove garlic, minced

• 50 grams (0.11 lbs) cheese (mozzarella, cheddar, or your choice), grated

For Coating (Optional):

• 1 egg

• 3 tablespoons breadcrumbs

• Olive oil (for brushing)

Step-by-Step Cooking Directions

Step 1: Prepare the Zucchini
Grate the zucchini and place it in a bowl. Add 1/2 teaspoon of salt, mix well, and let sit for 5 minutes. This draws out excess water. Afterward, squeeze out as much moisture as possible using a clean towel or sieve.

Step 2: Mix the Patty Ingredients
In a large bowl, combine the drained zucchini with 2 eggs, Provençal herbs, red pepper, grated carrot, chopped red onion, and parsley. Stir in 3 tablespoons of flour. Mix until a thick, spoonable batter forms.

Step 3: Prepare the Spinach Filling
Heat 1 tablespoon of olive oil and 1 teaspoon of butter in a skillet. Add the spinach and a pinch of salt. Sauté until wilted (about 2 minutes). Stir in the cream cheese, black pepper, garlic, and grated cheese. Mix until creamy and combined. Remove from heat and let cool slightly.

Step 4: Shape the Patties
With clean hands, scoop a portion of zucchini mixture and flatten it in your palm. Add a teaspoon of spinach filling in the center, then cover with another spoonful of zucchini mixture. Shape into a sealed patty.

Step 5: Optional Coating
For a crispier crust, dip each patty in beaten egg, then dredge in breadcrumbs.

Step 6: Cook the Patties

• Oven Method: Preheat oven to 180°C (350°F). Line a baking tray with parchment paper and lightly brush with olive oil. Place patties on the tray and brush tops with more oil. Bake for 30 minutes, flipping halfway through for even browning.

• Air Fryer Method: Preheat air fryer to 200°C (390°F). Lightly grease the basket and cook patties for 8 minutes or until golden brown and crispy.

Step 7: Serve
Serve warm with a side of salad, yogurt dip, or a light garlic sauce. These patties are best enjoyed hot but also great at room temperature.

Nutritional Information (Per Patty, Approximate)

• Calories: 150–180

• Protein: 6–8 g

• Carbohydrates: 10–12 g

• Fat: 9–10 g

• Fiber: 2 g

• Vitamin A: 30% of daily intake

• Calcium: 10% of daily intake

The Origins and Popularity of the Recipe

Zucchini-based fritters and patties are traditional in many Mediterranean and Middle Eastern cuisines, where vegetables are celebrated as the stars of the meal. This modern twist incorporates a creamy filling inspired by stuffed pastries and combines the lightness of baked vegetables with the richness of cheese and herbs. With the rise of plant-forward eating and creative air fryer recipes, these patties have gained widespread popularity in healthy cooking communities.

Reasons Why You’ll Love the Recipe

• Crispy outside, creamy inside with a satisfying texture

• Lower in fat thanks to baking instead of frying

• Vegetarian-friendly and nutrient-rich

• Great for kids and picky eaters

• Perfect for batch cooking and meal prep

• Versatile filling options and adaptable seasoning

Health Benefits

• Zucchini and carrot offer fiber, vitamin C, and antioxidants

• Spinach adds iron, folate, and calcium

• Eggs provide high-quality protein and B vitamins

• Cream cheese adds creaminess with calcium

• Olive oil and herbs support heart health and digestion

Serving Suggestions

• Serve with Greek yogurt dip or tzatziki

• Add to a sandwich or wrap for a veggie burger feel

• Pair with mixed greens or tabbouleh for a fresh side

• Top with chili flakes or hot sauce for a spicy kick

• Add a lemon wedge for a citrusy contrast

Common Mistakes to Avoid

• Not draining zucchini: This results in soggy, loose patties

• Overfilling with spinach mix: Can cause patties to burst while baking

• Skipping the breadcrumbs if pan-frying: They help form a crisp crust

• Not preheating the oven/air fryer: Can lead to uneven cooking

• Forgetting to flip during baking: One side might stay pale

Pairing Recommendations

• Drink: Herbal tea, citrus-infused water, or sparkling lemonade

• Side Dish: Couscous, quinoa salad, or roasted cherry tomatoes

• Sauce: Garlic aioli, tahini yogurt dip, or spicy hummus

• Dessert: Light fruit sorbet, baked apples, or honey-drizzled figs

Cooking Tips

• Freeze patties before baking to help them hold shape better

• Try using oat flour or chickpea flour for gluten-free options

• Add a sprinkle of grated Parmesan to the zucchini mix for extra flavor

• Keep filling thick—not runny—to avoid leaks

• Use an ice cream scoop to portion evenly for uniform patties

Similar Recipes to Try

• Baked Broccoli-Cheese Fritters

• Spinach and Feta Stuffed Zucchini Boats

• Crispy Cauliflower Cakes

• Sweet Potato Veggie Burgers

• Mushroom and Lentil Patties

Variations to Try

• Vegan version: Use flax eggs and dairy-free cheese

• Spicy: Add jalapeños or chili powder to the batter

• Italian-style: Add oregano and sun-dried tomatoes to the filling

• Low-carb: Use almond flour and skip breadcrumbs

• Mediterranean: Use feta cheese and dill in the spinach mixture

Ingredient Spotlight: Zucchini

Zucchini is a highly versatile, low-calorie vegetable that’s packed with moisture, making it perfect for fritters and patties. Rich in vitamin C, potassium, and dietary fiber, it supports heart health and digestion. In this recipe, zucchini is the hero that brings moisture, texture, and freshness to the patties.

Conclusion

These Baked Zucchini-Carrot Patties with Spinach Cream Cheese Filling are a delicious and nourishing way to enjoy your veggies. With their golden crust, creamy center, and herby aroma, they strike the perfect balance between comfort food and clean eating. Whether you’re serving them for a light dinner, as a side, or prepping them for your lunchbox, they’re bound to become a family favorite. Plus, they freeze well and are fun to customize—try them today and enjoy every bite!

Frequently Asked Questions (FAQ)

1. Can I make these patties ahead of time?
Yes! Prepare and refrigerate them up to 24 hours in advance. Bake just before serving.

2. Can I freeze these patties?
Definitely. Freeze them before or after baking. Reheat in the oven or air fryer.

3. What can I use instead of cream cheese?
You can use ricotta, mascarpone, or a dairy-free cheese alternative.

4. Can I skip the egg in the zucchini batter?
Yes. Use flax egg (1 tbsp flaxseed + 2.5 tbsp water) as a substitute.

5. Are these suitable for kids?
Yes! They’re flavorful, soft, and packed with hidden veggies.

6. What flour works best for binding?
All-purpose flour works well. For gluten-free, try chickpea or oat flour.

7. How do I keep the patties from falling apart?
Drain zucchini well and make sure the mixture isn’t too wet. The flour and egg help bind.

8. Can I pan-fry these instead of baking?
Yes, but use less filling and make them thinner for even cooking.

9. How long do leftovers last?
Store in the fridge for up to 4 days. Reheat in an oven or air fryer.

10. What cheese is best for the filling?
Mozzarella melts well, but cheddar, Swiss, or feta can be used for variety.