Zero-Carb Cheesy Vegetable Patties – Crispy, Golden & Delicious!

These delicious Cheesy Vegetable Patties are crispy on the outside, soft on the inside, and packed with colorful vegetables and cheesy goodness! Made with grated zucchini, carrots, green peas, cheese, and eggs, they’re an easy, budget-friendly snack that’s perfect for breakfast, lunch, or a healthy evening treat.

Despite the popular “zero-carb” caption, these patties are not actually zero-carb because carrots, peas, and other vegetables contain carbohydrates. However, you can make a lower-carb version with a few simple substitutions!

Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 35 minutes
Servings: 10–12 patties
Ingredients
– 2 cups grated zucchini
– ½ cup grated carrot
– ½ cup finely chopped green peas
– ½ cup shredded mozzarella cheese
– 2 large eggs
– ¼ cup grated Parmesan cheese
– 2 tablespoons almond flour
– 2 cloves garlic, minced
– ½ teaspoon black pepper
– ½ teaspoon salt
– ½ teaspoon paprika
– ½ teaspoon Italian seasoning
– 2 tablespoons chopped fresh parsley
– 1–2 tablespoons olive oil for cooking
Instructions
Step 1: Prepare the vegetables
1. Wash and grate the zucchini and carrot.
2. Place grated zucchini in a clean kitchen towel.
3. Squeeze out as much moisture as possible.
4. Finely chop the green peas.
5. If using frozen peas, thaw and drain them first.
Step 2: Make the mixture
1. Place zucchini, carrot, and peas in a large mixing bowl.
2. Add mozzarella and Parmesan cheese.
3. Crack in the eggs.
4. Add almond flour, minced garlic, salt, black pepper, paprika, and Italian seasoning.
5. Add fresh parsley.
6. Mix thoroughly until everything is evenly combined.
Step 3: Shape the patties
1. Take approximately 2 tablespoons of mixture.
2. Shape into small oval patties using your hands.
3. Press gently to make them firm.
4. Repeat until all the mixture is used.
5. Refrigerate for 10 minutes if the mixture feels too soft.
Step 4: Cook the patties
1. Heat olive oil in a nonstick skillet over medium-low heat.
2. Place the patties carefully into the skillet.
3. Cook for approximately 3–4 minutes on each side.
4. Flip gently once the bottom becomes golden brown.
5. Continue cooking until both sides are crispy and the centers are fully cooked.
Step 5: Serve
Transfer to a serving plate and garnish with fresh parsley.

Serve warm with garlic yogurt dip, sour cream, or your favorite dipping sauce.
Nutritional Information
Estimated per patty, based on 12 patties.
Nutrient Amount
Calories 85 kcal
Protein 5 g
Fat 6 g
Carbohydrates 4 g
Fiber 1 g
Net Carbs 3 g
Sugar 1 g

Values are approximate and depend on ingredient quantities and cooking oil.
Nut Information & Allergy Guide
– Almonds: Included through almond flour.
– Peanuts: Not included.
– Walnuts: Not included.
– Cashews: Not included.
– Dairy: Contains mozzarella and Parmesan cheese.
– Eggs: Contains eggs.
– Gluten: Naturally gluten-free if certified gluten-free ingredients are used.
– Soy: Check cheese and seasoning labels.
Nut-free option: Replace almond flour with coconut-free, nut-free sunflower seed flour or another suitable binder.
Tips for Perfect Vegetable Patties
1. Always squeeze excess water from zucchini.
2. Chop vegetables finely so the patties hold together.
3. Use freshly grated cheese for better melting.
4. Cook over medium-low heat to prevent burning.
5. Don’t flip too early; allow a golden crust to form.
6. Refrigerate the mixture briefly if it feels too wet.
Storage Instructions
– Refrigerator: Store in an airtight container for up to 3 days.
– Freezer: Freeze cooked patties for up to 2 months.
– Reheating: Use an air fryer at 350°F (175°C) for 4–5 minutes.
– Meal prep: Prepare and shape the patties ahead of time and refrigerate before cooking.
Frequently Asked Questions (Q&A)
Q1: Are these vegetable patties really zero-carb?

No. Carrots, peas, zucchini, and cheese contain some carbohydrates. The recipe is lower-carb than many traditional vegetable fritters, but it is not zero-carb.

Q2: Can I make these without flour?

Yes! You can omit the almond flour and use a little extra Parmesan cheese as a binder. Make sure the zucchini is thoroughly drained.

Q3: Can I use frozen peas?

Absolutely! Thaw them completely and drain well before adding them.

Q4: Can I bake these instead of frying?

Yes! Place them on a lined baking sheet, lightly spray with olive oil, and bake at 400°F (200°C) for approximately 20–25 minutes, flipping halfway.

Q5: Can I cook them in an air fryer?

Yes! Air fry at 375°F (190°C) for approximately 10–14 minutes, turning halfway through.

Q6: Why are my patties falling apart?

The mixture may contain too much moisture. Squeeze the zucchini thoroughly and add a little more binder if necessary.

Q7: Can I add chicken?

Yes! Finely shredded cooked chicken makes these patties more filling and increases their protein content.

Q8: Can I use cheddar instead of mozzarella?

Yes! Cheddar adds a stronger cheesy flavor and works beautifully.

Q9: Are these suitable for meal prep?

Definitely! Make a batch, refrigerate, and reheat whenever you need a quick snack.

Q10: Can I make them dairy-free?

Yes. Use dairy-free cheese alternatives or omit the cheese and adjust the binder.

Q11: What vegetables can I substitute?

Broccoli, cauliflower, spinach, bell peppers, and finely shredded cabbage are excellent options.

Q12: What dipping sauce goes best with these patties?

Garlic yogurt sauce, sour cream, ranch dressing, or spicy mayonnaise are delicious choices.
Serving Suggestions
– Serve with Greek yogurt garlic dip.
– Pair with scrambled eggs for breakfast.
– Enjoy alongside grilled chicken.
– Serve with a fresh cucumber salad.
– Pack in lunchboxes as a savory snack.

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Final Note: These golden Cheesy Vegetable Patties are an easy and delicious way to enjoy more vegetables! Crispy edges, cheesy centers, and simple ingredients make them a wonderful snack for the whole family. 🥕🥒🧀