My great aunt fed her whole family with this summer vegetable secret. With just 4 ingredients, you get a crispy and filling bite that makes the absolute most out of every single yield from the patch.

These 4-ingredient zucchini patties are my version of what my great aunt used to make every summer when the garden exploded with squash. She had a way of stretching a few simple ingredients into a plateful of crispy, golden bites that could feed a whole family without feeling fussy or expensive. This recipe leans on shredded zucchini, eggs, flour, and a little salt to turn every last zucchini from the patch into something comforting, filling, and just a tiny bit nostalgic—perfect for busy weeknights when you want real food without a lot of effort.

Serve these zucchini patties hot, straight from the skillet, piled onto a foil-lined platter so they stay warm and crisp. They’re great with a simple green salad, sliced tomatoes from the garden, or a bowl of soup for a light but satisfying meal. For dipping, set out sour cream or plain yogurt, ranch, or even a quick marinara if you like a pizza vibe. They also work well tucked into a bun like a veggie sandwich with lettuce and pickles, or as a hearty side alongside grilled chicken, sausages, or burgers when you’re cooking out.

Servings: 4

4 packed cups shredded zucchini (about 2–3 medium zucchini)

Line a large plate or tray with a clean kitchen towel or a few layers of paper towels. Shred the zucchini on the large holes of a box grater or with a food processor grating attachment. You want visible green shreds so they show through in the finished patties.

Pile the shredded zucchini onto the towel or paper towels and sprinkle with a pinch of the salt. Let it sit for 5–10 minutes to draw out extra moisture while you get the rest of your ingredients ready.

After the zucchini has rested, gather it up in the towel and squeeze firmly over the sink or a bowl to remove as much liquid as you can. This step is key for getting crispy, golden-brown patties instead of soggy ones.

In a large mixing bowl, whisk the eggs with the remaining salt until well combined. Add the squeezed, shredded zucchini and toss to coat it evenly in the egg mixture.

Sprinkle the flour over the zucchini and egg mixture and gently stir or fold until everything is just combined and no dry pockets of flour remain. The mixture should be thick and hold together when you press it with a spoon; if it feels too loose, sprinkle in another tablespoon or two of flour.

Line a serving platter with aluminum foil (like my great aunt always did) for easy cleanup and to help keep the patties warm while you cook the rest. Set it near the stove so you can transfer patties straight from the pan.

Heat a large skillet over medium to medium-high heat and add enough neutral oil to coat the bottom in a thin, even layer. Give the oil a minute or two to heat up; it should shimmer but not smoke.

Scoop the zucchini mixture into the hot pan using about 2 tablespoons per patty (a small cookie scoop or heaping spoon works well). Gently press each mound down with the back of the spoon to form small, round cakes about 1/2 inch thick.

Pan-fry the patties for 3–4 minutes on the first side, or until the edges look set and the bottoms are deep golden brown and crisp. Carefully flip each patty with a spatula and cook for another 2–3 minutes on the second side, until golden and cooked through with tender centers.

Transfer the finished patties to the foil-lined platter. If you’re making a large batch, keep the platter in a low oven (about 200°F / 95°C) while you cook the remaining mixture so everything stays warm and crisp.

Repeat with the remaining batter, adding a little more oil to the pan as needed between batches. Taste one patty and sprinkle the rest with a tiny bit more salt right after they come out of the pan if you like.

Serve the zucchini patties hot, straight from the foil-lined platter, with your favorite simple dips or sides. Enjoy them as a light main dish, snack, or veggie side that makes the most out of every zucchini from the garden.

You can keep this as a true 4-ingredient base (zucchini, eggs, flour, salt) and simply adjust the texture with a bit more flour if your zucchini is extra juicy. If you want more flavor and don’t mind adding ingredients, try mixing in black pepper, garlic powder, dried oregano, or a handful of grated Parmesan or cheddar. For a slightly lighter version, you can swap half the flour for whole wheat flour, or use a 1:1 gluten-free all-purpose blend, but be aware that some blends absorb liquid differently, so add a bit at a time until the mixture holds its shape. To prep ahead, you can shred and squeeze the zucchini earlier in the day and store it covered in the fridge; stir in the eggs, flour, and salt right before cooking so the batter doesn’t get watery. Leftover patties cool quickly on the foil-lined tray and can be refrigerated in an airtight container for up to 3 days; reheat in a skillet or toaster oven until hot and crisp. For food safety, always cook the patties until the centers are set and steaming, since they contain raw egg. Keep raw batter refrigerated if you’re not cooking it right away, and don’t leave cooked patties at room temperature for more than 2 hours. If you’re cooking for someone with egg or wheat allergies, use appropriate substitutes and check that your flour and oil are safe for their needs.