These cheesy spinach-stuffed zucchini patties are a wholesome and delicious way to enjoy vegetables. With a golden crust made from grated zucchini, herbs, and spices, and a creamy filling of spinach, cheese, garlic, and cream cheese, this recipe combines nutrition and indulgence in every bite. Ideal for breakfast, brunch, or a light dinner, this vegetarian recipe is quick to prepare and family-friendly. Perfect for those trying to include more veggies in their meals without sacrificing flavor, these patties are pan-fried to perfection and served hot and melty.
Full Recipe
Ingredients
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2 eggs
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¼ teaspoon salt
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¼ teaspoon Italian herbs
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¼ teaspoon ground red pepper
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2 medium zucchini
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½ teaspoon salt (for zucchini)
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1 medium carrot
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3–4 tablespoons breadcrumbs
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Olive oil (for frying)
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1 stalk leek, chopped
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100 g (0.22 lb) spinach, chopped
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2 cloves garlic, minced
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3 tablespoons cream cheese
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⅛ teaspoon ground nutmeg (or to taste)
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Salt to taste
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100 g (0.22 lb) cheese, grated (e.g., mozzarella or cheddar)
Directions
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Grate the zucchini and carrot into a bowl.
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Add ½ teaspoon salt to the grated zucchini and let it sit for 10 minutes. Squeeze out the liquid thoroughly using your hands or a clean cloth.
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In a mixing bowl, beat the eggs. Add the squeezed zucchini-carrot mixture.
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Mix in ¼ teaspoon salt, Italian herbs, and ground red pepper.
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Stir in 3–4 tablespoons breadcrumbs to absorb excess moisture. Combine well.
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Divide the zucchini mixture into two equal parts.
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In a pan, heat olive oil. Sauté chopped leeks for 2 minutes.
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Add spinach and cook for 1–2 minutes until wilted. Add minced garlic and stir.
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Turn off heat. Add cream cheese, nutmeg, and salt to taste. Stir until creamy.
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Add half the grated cheese (50 g) to the spinach filling. Mix well.
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In another pan, heat olive oil. Place one half of the zucchini mixture and flatten into a round patty (like a crust).
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Cook for 2–3 minutes on medium heat.
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Spread the spinach-cheese filling evenly on top.
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Cover with the second half of the zucchini mixture, spreading it gently to seal the filling inside.
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Sprinkle the rest of the grated cheese (50 g) over the top.
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Cover and cook for another 2–3 minutes until the bottom is golden brown.
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Carefully flip using parchment paper or a plate, then cook the other side until golden and cheese is melted.
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Let it cool slightly before slicing and serving.
Preparation Time
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Prep Time: 15 minutes
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Cook Time: 15 minutes
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Total Time: 30 minutes
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Servings: 2–3
Nutritional Information (Approx. per serving)
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Calories: 280–320
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Protein: 12–15g
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Carbohydrates: 15–20g
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Fat: 20–22g
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Fiber: 3–4g
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Calcium: High
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Vitamin A & C: High
About This Recipe
This zucchini-based patty with a cheesy spinach filling offers a creative and satisfying twist on traditional veggie fritters. The grated zucchini forms a crispy base and top crust, while the rich spinach-cream cheese mixture melts inside. It’s a comforting dish that feels indulgent yet remains light and nutritious, ideal for vegetarians and anyone looking to reduce meat consumption.
Why You’ll Love This Recipe
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Uses fresh vegetables and pantry staples
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Quick to prepare and cook
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Kid-friendly and visually appealing
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Can be served for any meal
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Offers a great way to use up extra zucchini
The Origins and Inspiration Behind the Dish
Inspired by classic Eastern European and Mediterranean vegetable patties, this recipe elevates simple ingredients with the addition of creamy cheese and aromatic herbs. The layered approach of crust and filling mimics a stuffed pie but in skillet form, bringing together rustic roots with modern simplicity.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the oven at 160°C (320°F) for 10–12 minutes. Avoid microwaving as it may make the patties soggy.
Common Variations to Try
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Add chopped mushrooms to the filling
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Use ricotta instead of cream cheese
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Swap leeks for onions or green onions
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Add sun-dried tomatoes or roasted red peppers to the spinach filling
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Replace breadcrumbs with almond flour for a low-carb version
Pairing Recommendations
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Serve with sour cream or Greek yogurt
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Pair with a light tomato or cucumber salad
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Enjoy with crusty whole grain bread or pita
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For dinner, serve with a bowl of vegetable soup
Health Benefits
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Zucchini is low in calories and high in fiber, aiding digestion
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Spinach is rich in iron, folate, and antioxidants
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Carrots add beta-carotene for vision and skin health
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Cheese provides calcium and protein
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A satisfying dish for a low-carb, high-nutrient diet
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes, just substitute gluten-free breadcrumbs or use oat flour instead.
2. Can I bake instead of pan-frying?
Absolutely. Bake at 180°C (350°F) for 20–25 minutes until golden.
3. What type of cheese works best?
Mozzarella, cheddar, or gouda are all great options for meltiness and flavor.
4. Can I freeze these patties?
Yes, cool them completely, wrap individually, and freeze for up to 1 month. Reheat in the oven.
5. Is this recipe keto-friendly?
To make it keto, replace breadcrumbs with almond flour and use high-fat cheese.
6. What can I use instead of cream cheese?
You can use ricotta, goat cheese, or thick Greek yogurt.
7. Can I use frozen spinach?
Yes, just thaw and squeeze out all excess liquid before using.
8. Can I add meat to the filling?
Yes, cooked ground turkey or chicken can be added for a protein boost.
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9. How do I keep the zucchini from being soggy?
Be sure to salt and squeeze out all the liquid thoroughly before mixing.
10. Can I serve this cold?
It’s best warm, but leftovers can be served at room temperature or gently reheated.
Conclusion
Cheesy Spinach-Stuffed Zucchini Patties are the perfect solution for a quick, healthy, and delicious meal. With a crispy golden crust and rich creamy filling, they bring comfort food vibes with a nutritious twist. Whether you’re hosting a brunch, packing lunch, or simply want a new way to enjoy your vegetables, this recipe delivers flavor, texture, and satisfaction in every bite. Try it once, and it might just become a staple in your kitchen