Cheesy Italian Zucchini Patties - Quick Keto Appetizer

These cheesy Italian zucchini patties are so tasty, low-calorie, low-carb – a perfect way to get more veggies into your diet. They can be a side dish, an appetizer, or sometimes just a quick snack! You can eat them fresh from the oven, get one or two cold patties from the fridge, or warm them up.

Zucchini is one of my favorite vegetables. I eat it all year round, but I especially love it in the summer. If you go to the farmers market, you can choose the best, young zucchini, and they can sometimes be so sweet you could eat them raw! Which I do with zoodles most of the time, btw. It is a fantastic vegetable. I use it to make all kinds of pottages and other tasty meals. You can grill them and use the stripes instead of lasagna. I even make cakes and muffins with it!

But this time, I have a savory recipe for you. One of my favorite starters when I have people over – cheesy Italian zucchini patties!

Prep time for them is under 10 minutes, and while they are baking, I get some other things done. But if you don’t want to turn your oven on, you can fry them in a skillet. It will be just as delicious. Note, if you cover the patties or put them in a container while they are warm, they will soften up. Not a big deal, just a note. My preferred way is serving the patties 10 minutes after they come from the oven. They get the crisp as they cool down, but they are still cheesy and chewy.

Mozzarella is my go-to cheese. You can use whichever semi-hard cheese you prefer. Prosciutto can be replaced with salami, jerky, bacon, … Mind that depending on the replacements you chose, the nutritive value per serving is changing.

I like to serve them with some greek yogurt or some refreshing dip, but you can choose your favorite sauce. You can even eat them alone – they are that good! I hope you try out this recipe and enjoy it as much as I do!

	500 g zucchini, grated, drained
	100 g mozzarella, shredded
	30 g grana padano, shredded
	50 g prosciutto, shredded
	1 egg
	1 tbsp psyllium husk powder
	Italian mix of spices

1.	Preheat the oven to 360°F / 180°C.
2.	Wash and grate zucchini and strain all of the water from it using a cotton cloth. Alternatively you can put it in a colander over the sink and add about a teaspoon of salt to it. Gently toss it and after a few minutes drain the water with your hands.
3.	In a large bowl mix the zucchini, mozzarella and Grana Padano with the egg, prosciutto and psyllium powder . Add Italian mix to season the patties, or add herbs to your liking. But be careful with the salt because depending on which cheese put in the patties it can be too salty. Mix really well.
4.	Line the baking sheet with parchment paper. Fill small ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon for this part. Repeat with remaining batter.
5.	Bake for about 20 minutes or until golden brown. Remove from the oven and serve hot or cold.
6.	Alternatively, you can pan-fry the patties. I chose the oven since it is less messy and I less work for me!

Cheesy Italian Zucchini Patties – Quick Keto Appetizer

KETO AND LOW-CARB RECIPES

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These zucchini cheese patties are so tasty, low-calorie and a perfect way to get more veggies into your diet. They can be a side dish, an appetizer or sometimes just a quick snack!

Instructions

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