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Summer squash is one of the most versatile vegetables to grace our tables during the warmer months.
Its light, fresh flavor and tender texture make it perfect for everything from light snacks to hearty meals.
One of the best ways to enjoy this vibrant vegetable is by turning it into crispy, savory patties.
Whether you’re looking to serve up a classic recipe, try something bold and spicy, or opt for a healthier version, summer squash patties are incredibly adaptable.
In this blog post, we’ve compiled over 28+ summer squash patties recipes, each one offering a unique flavor profile and preparation method.
From cheesy and herbaceous to sweet and spicy, you’ll find a recipe for every palate and occasion.
Whether you’re a vegetarian, vegan, or simply a squash lover looking for a fun way to incorporate more veggies into your meals, these patties are perfect for a quick weeknight dinner, a weekend brunch, or as a side dish for your next BBQ.
So, grab your grater, your favorite squash, and get ready to explore over 28 delicious ways to turn summer squash into irresistible patties that everyone will love.
28+ Delicious Summer Squash Patties Recipes for Every Taste
With over 28+ creative summer squash patty recipes, there’s no shortage of ways to enjoy this delicious, versatile vegetable.
Whether you prefer a classic savory patty, a sweet twist with maple syrup, or a spicy kick from Sriracha, there’s something here for everyone.
These patties are a great way to boost your vegetable intake while keeping your meals exciting and flavorful.
Experiment with different seasonings, fillings, and toppings to make each recipe your own.
Summer squash patties are perfect for any meal – whether as a main course, side dish, or snack.
So, next time you find yourself with a bounty of summer squash, try out one (or several) of these 28+ recipes, and you’ll quickly discover just how delicious and versatile summer squash can be.
Garden Fresh Summer Squash & Herb Patties
Celebrate the height of summer with these light and aromatic squash patties infused with fresh herbs. Perfect for brunch, picnics, or a quick meatless meal, these patties are crisp on the outside and tender inside.
The blend of summer squash, garlic, green onions, and herbs makes them irresistibly fragrant and satisfying. Serve them warm with a dollop of sour cream or chilled with a tangy yogurt dip.
Ingredients:
- 2 medium summer squash, grated
- 1 teaspoon salt
- 1 egg, beaten
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- Black pepper to taste
- Olive oil for frying
Instructions:
- Grate the summer squash and place it in a colander. Sprinkle with salt and let sit for 10 minutes. Then squeeze out as much liquid as possible using a clean kitchen towel.
- In a large bowl, combine the grated squash, egg, green onions, garlic, parsley, dill, breadcrumbs, Parmesan, and pepper.
- Mix well and let the mixture rest for 5–10 minutes.
- Heat a large skillet with a thin layer of olive oil over medium heat.
- Scoop about ¼ cup of the mixture per patty into the skillet, flattening slightly.
- Fry for 3–4 minutes per side until golden brown and crisp.
- Drain on paper towels and serve warm.
These patties bring out the best in seasonal produce with minimal effort.
They pair wonderfully with a fresh cucumber salad or can be tucked into a pita with tzatziki for a refreshing wrap. Whether as a side or main dish, they’re a celebration of the summer garden.
Cheesy Corn & Summer Squash Fritters
These golden patties are a cheesy, savory twist on classic summer squash recipes. With the added sweetness of fresh corn kernels and the creamy richness of cheddar cheese, they’re a hit with kids and adults alike.
Their bright flavor and hearty texture make them ideal for casual gatherings, potlucks, or even a fun weeknight dinner.
Ingredients:
- 2 cups grated summer squash (yellow or zucchini)
- 1 teaspoon salt
- 1 egg
- ½ cup fresh or frozen corn kernels
- ¾ cup shredded sharp cheddar cheese
- ¼ cup chopped chives or green onions
- ½ cup flour
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- Pepper to taste
- Vegetable oil for frying
Instructions:
- Grate the squash and sprinkle with salt. Let sit for 10 minutes, then squeeze out excess liquid.
- In a bowl, combine the squash with egg, corn, cheddar, chives, flour, paprika, garlic powder, and pepper. Stir until well combined.
- Heat oil in a skillet over medium heat.
- Drop spoonfuls of the batter into the pan and flatten into patties.
- Fry for 3–5 minutes per side until crispy and golden.
- Remove and drain on paper towels. Serve hot.
These fritters are crispy on the outside and loaded with melty cheese and sweet corn on the inside.
They’re great on their own or as a side to grilled chicken or burgers. Add a squeeze of lemon or a dab of sriracha mayo to elevate the flavor even more.
Spiced Chickpea & Summer Squash Patties
Looking for something with a bit more depth and protein?
These patties combine grated summer squash with mashed chickpeas and bold spices for a plant-based option that’s both hearty and satisfying. The cumin and coriander add a warm earthiness, while lemon zest brightens every bite.
Ingredients:
- 1½ cups grated summer squash
- 1 cup canned chickpeas, drained and mashed
- 1 egg (or flax egg for vegan)
- 1 small shallot, finely diced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- Zest of 1 lemon
- 2 tablespoons chopped cilantro
- ½ teaspoon salt
- ¼ cup flour or chickpea flour
- Olive oil for cooking
Instructions:
- Grate the squash, salt lightly, and let sit for 10 minutes. Squeeze out excess water.
- In a mixing bowl, combine mashed chickpeas, squash, egg, shallot, cumin, coriander, lemon zest, cilantro, and flour.
- Mix until well incorporated; the mixture should hold together when pressed.
- Heat olive oil in a skillet over medium heat.
- Form small patties and cook 3–4 minutes on each side until golden and firm.
- Drain on paper towels and serve with a yogurt-tahini sauce or hummus.
These patties are a wholesome, protein-packed meal on their own, or can be served in a sandwich or grain bowl.
Their warm spice profile and fresh squash flavor strike a beautiful balance between comfort and lightness, making them a standout vegetarian option for any summer table.
Lemon Basil Summer Squash Patties
These light, fragrant patties are bursting with the fresh, zesty flavors of lemon and basil.
The tender squash combined with the citrusy brightness of lemon and the aromatic basil makes for a refreshing dish, perfect for a summer dinner or a backyard gathering. Serve them as an appetizer, side dish, or even as a light main course.
Ingredients:
- 2 medium summer squash, grated
- 1 teaspoon salt
- 1 egg
- ½ cup fresh basil, chopped
- Zest of 1 lemon
- 1 tablespoon lemon juice
- ½ cup breadcrumbs
- ¼ cup Parmesan cheese, grated
- Black pepper to taste
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let it sit for 10 minutes to release excess moisture, then squeeze out as much liquid as possible.
- In a mixing bowl, combine the grated squash, egg, basil, lemon zest, lemon juice, breadcrumbs, Parmesan, and black pepper.
- Mix well until the mixture holds together.
- Heat olive oil in a skillet over medium heat.
- Drop spoonfuls of the mixture into the pan, pressing them into patties.
- Cook for 3–4 minutes per side, or until golden and crispy.
- Drain on paper towels and serve with a squeeze of fresh lemon juice.
These patties are refreshing, flavorful, and light enough for a warm-weather meal.
They pair wonderfully with a simple green salad or can be enjoyed alongside grilled fish or chicken. The bright lemon and basil make them an unforgettable dish for any summer occasion.
Sweet Potato & Summer Squash Patties
The natural sweetness of summer squash pairs perfectly with the richness of sweet potatoes in these hearty patties. Packed with fiber, vitamins, and a touch of cinnamon and nutmeg, these patties offer a comforting yet refreshing way to enjoy your garden harvest.
They’re versatile enough to serve as a snack, side dish, or even a vegetarian burger alternative.
Ingredients:
- 1 large sweet potato, peeled and grated
- 2 cups summer squash, grated
- 1 egg
- ¼ cup breadcrumbs
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- Black pepper to taste
- Olive oil for frying
Instructions:
- Grate the sweet potato and summer squash, and place them in a colander. Sprinkle with salt and let sit for 10 minutes. Squeeze out the excess liquid.
- In a large bowl, mix together the grated sweet potato, squash, egg, breadcrumbs, cinnamon, nutmeg, salt, and pepper.
- Stir until the mixture holds together. If it’s too wet, add more breadcrumbs to thicken.
- Heat olive oil in a skillet over medium heat.
- Form the mixture into small patties and cook for 4–5 minutes per side until golden brown and crispy.
- Drain on paper towels and serve warm.
These patties have a delightful sweetness from the sweet potatoes and the squash, with a touch of warmth from the spices.
They make a wonderful vegetarian option for a dinner party, or you can serve them as a filling side dish with roasted meats or a fresh tomato salad.
Spicy Summer Squash & Black Bean Patties
For those who like a little heat, these spicy summer squash patties are the perfect addition to your recipe collection.
Combining the mild flavor of squash with black beans and a spicy kick from jalapeños, these patties are hearty, flavorful, and great for those craving a more robust, zesty flavor. Serve them with a cool avocado salsa or a dollop of sour cream to balance out the heat.
Ingredients:
- 2 medium summer squash, grated
- 1 cup canned black beans, drained and mashed
- 1 egg
- 1 jalapeño, finely diced (seeds removed for less heat)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ cup chopped cilantro
- ½ cup breadcrumbs
- ¼ teaspoon salt
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let it sit for 10 minutes to release moisture, then squeeze out excess liquid.
- In a large bowl, mix together the grated squash, mashed black beans, egg, jalapeño, cumin, chili powder, cilantro, breadcrumbs, and salt.
- Stir until well combined. If the mixture is too wet, add more breadcrumbs to thicken.
- Heat olive oil in a skillet over medium heat.
- Form the mixture into small patties and cook for 3–4 minutes per side until golden and crispy.
- Drain on paper towels and serve with avocado salsa or sour cream.
These spicy patties are packed with flavor and have the perfect balance of heat, freshness, and comfort.
Serve them in soft tortillas for a quick taco, or enjoy them on their own with a refreshing cucumber salad to cool things off. The black beans add a satisfying texture while the squash keeps them light and fresh.
Mediterranean Summer Squash Patties
These Mediterranean-inspired patties are bursting with the flavors of olives, feta, and fresh herbs, bringing a savory twist to your summer squash.
They’re a perfect addition to a light lunch, appetizer, or even a fun side dish for a Mediterranean-themed dinner. The combination of creamy feta, briny olives, and fresh mint makes these patties irresistible.
Ingredients:
- 2 medium summer squash, grated
- ½ teaspoon salt
- 1 egg
- ½ cup crumbled feta cheese
- ¼ cup pitted Kalamata olives, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
- ¼ cup breadcrumbs
- 1 teaspoon dried oregano
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture, then squeeze out as much liquid as possible.
- In a large mixing bowl, combine the grated squash, egg, feta cheese, olives, mint, parsley, breadcrumbs, oregano, and a pinch of black pepper.
- Stir until well combined. If the mixture is too wet, add more breadcrumbs.
- Heat olive oil in a skillet over medium heat.
- Shape the mixture into small patties and fry them for 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels and serve warm with tzatziki sauce or a simple tomato salad.
These Mediterranean patties offer a delightful mix of tangy and savory flavors.
They make a wonderful appetizer or can be enjoyed as part of a larger spread with pita bread and hummus. Their light yet satisfying nature makes them an excellent choice for a warm-weather meal.
Curry-Spiced Summer Squash Patties
For those who enjoy bold and aromatic flavors, these curry-spiced summer squash patties are a must-try.
The gentle heat and fragrance of curry powder, combined with the subtle sweetness of squash, create a complex and satisfying dish. Perfect for a vegetarian main or as a side dish, they’re sure to impress your guests with their unique flavor profile.
Ingredients:
- 2 medium summer squash, grated
- 1 teaspoon salt
- 1 egg
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- 1 small onion, finely chopped
- ¼ cup cilantro, chopped
- ½ cup breadcrumbs
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let sit for 10 minutes to remove excess moisture, then squeeze out the liquid.
- In a large bowl, combine the grated squash, egg, curry powder, turmeric, onion, cilantro, breadcrumbs, and black pepper.
- Mix thoroughly until well combined. If the mixture is too wet, add more breadcrumbs.
- Heat olive oil in a skillet over medium heat.
- Shape the mixture into small patties and fry for 3–4 minutes on each side until golden and crispy.
- Drain on paper towels and serve with a cooling yogurt dip or chutney.
These curry-spiced patties offer a bold twist on traditional squash dishes, with warm, aromatic flavors that elevate the summer vegetable.
Serve them with a side of rice, naan, or as part of an Indian-inspired meal. They are an exciting way to incorporate curry into your summer meals.
Crunchy Summer Squash & Panko Patties
If you’re craving a patty that’s extra crunchy and crispy, these summer squash patties coated in panko breadcrumbs are a must-try.
The panko adds a satisfying crunch, while the delicate flavor of the squash shines through. These patties are perfect for those who love texture in their dishes and are an excellent option for a light dinner or appetizer.
Ingredients:
- 2 medium summer squash, grated
- ½ teaspoon salt
- 1 egg
- 1 cup panko breadcrumbs (divided)
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- Black pepper to taste
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let it sit for 10 minutes, then squeeze out excess moisture.
- In a bowl, mix the grated squash with the egg, ½ cup of panko breadcrumbs, Parmesan, parsley, and black pepper. Stir well to combine.
- Shape the mixture into small patties, then coat each patty with the remaining ½ cup of panko breadcrumbs, pressing gently to ensure the crumbs stick.
- Heat olive oil in a skillet over medium heat.
- Fry the patties for 3–4 minutes per side, or until they are golden brown and crispy.
- Drain on paper towels and serve with a squeeze of lemon or a tangy dipping sauce.
These crispy, crunchy patties are irresistible! The panko coating gives them a satisfying texture, while the fresh squash inside keeps them light.
They’re perfect for serving as a snack, a side dish, or even as a vegetarian burger substitute. Pair them with a fresh cucumber salad or a creamy dip for a refreshing meal.
Avocado & Summer Squash Patties
For a creamy, indulgent twist on traditional squash patties, these avocado-infused patties are a perfect choice. The creamy texture of avocado pairs beautifully with the lightness of summer squash, creating a flavorful and satisfying dish.
These patties are perfect as a snack, light lunch, or paired with a fresh salsa for a delightful summer meal.
Ingredients:
- 2 medium summer squash, grated
- 1 ripe avocado, mashed
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup breadcrumbs
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let it sit for 10 minutes to remove excess moisture, then squeeze out the liquid.
- In a bowl, mix together the grated squash, mashed avocado, egg, black pepper, lime juice, cilantro, and breadcrumbs until well combined.
- Shape the mixture into small patties.
- Heat olive oil in a skillet over medium heat.
- Fry the patties for 3–4 minutes on each side until golden brown and crispy.
- Drain on paper towels and serve with a sprinkle of fresh cilantro and a squeeze of lime.
These avocado and summer squash patties are delightfully creamy with a subtle citrus tang, making them a refreshing and satisfying dish.
Pair them with a side of fresh tomato salsa or a light arugula salad for a complete meal that’s perfect for any summer day.
Smoky Chipotle Summer Squash Patties
Add some smokiness and heat to your squash patties with the bold flavors of chipotle peppers.
These smoky chipotle summer squash patties offer a spicy kick that contrasts beautifully with the mild flavor of the squash. Perfect for those who like a little heat, they’re a great addition to tacos, salads, or served on their own with a creamy dipping sauce.
Ingredients:
- 2 medium summer squash, grated
- 1 teaspoon salt
- 1 egg
- 1–2 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce (from the chipotle can)
- 1 tablespoon smoked paprika
- ¼ cup fresh cilantro, chopped
- ½ cup breadcrumbs
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let it sit for 10 minutes, then squeeze out excess moisture.
- In a large mixing bowl, combine the grated squash, egg, chopped chipotle peppers, adobo sauce, smoked paprika, cilantro, breadcrumbs, and black pepper.
- Mix well until everything is evenly incorporated. If the mixture is too wet, add more breadcrumbs to help it hold together.
- Heat olive oil in a skillet over medium heat.
- Shape the mixture into small patties and cook for 3–4 minutes on each side until golden brown and crispy.
- Drain on paper towels and serve with a cooling yogurt dip or creamy guacamole.
These smoky, spicy patties are perfect for adding a punch of flavor to any meal. Serve them with a cool dip to balance the heat, or add them to tacos with some avocado and pickled onions for a bold flavor experience.
They’re a great choice for those who love a little spice in their meals.
Bacon & Summer Squash Patties
For a savory, indulgent twist on squash patties, the addition of crispy bacon brings a rich, smoky flavor that pairs perfectly with the mild sweetness of summer squash.
These patties are perfect for a hearty breakfast, a savory brunch, or as a delicious side to any meal. The bacon adds a satisfying crunch, making these patties irresistible.
Ingredients:
- 2 medium summer squash, grated
- 4 strips of bacon, cooked and crumbled
- 1 egg
- ¼ cup grated sharp cheddar cheese
- ½ cup breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let sit for 10 minutes, then squeeze out excess liquid.
- In a large bowl, combine the grated squash, crumbled bacon, egg, cheddar cheese, breadcrumbs, black pepper, and any additional salt.
- Mix everything together until the mixture holds together. Add more breadcrumbs if necessary.
- Heat olive oil in a skillet over medium heat.
- Form the mixture into small patties and fry for 3–4 minutes per side, until golden and crispy.
- Drain on paper towels and serve warm.
These bacon and summer squash patties are packed with savory flavors and a crunchy texture that’s sure to satisfy.
They are perfect for serving with eggs and toast for breakfast, or as a side dish with roasted meats. The combination of bacon and cheddar makes them a deliciously rich treat.
Sweet and Savory Summer Squash Patties
These sweet and savory summer squash patties bring a delightful balance of flavors, with the natural sweetness of the squash paired with a hint of maple syrup and the savory touch of thyme. They’re great as a breakfast side, in a light sandwich, or as an accompaniment to grilled meats.
The sweetness adds a surprising twist to the savory flavors, making them a unique treat.
Ingredients:
- 2 medium summer squash, grated
- 1 teaspoon salt
- 1 egg
- 1 tablespoon maple syrup
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon cinnamon
- ½ cup breadcrumbs
- ¼ cup grated cheddar cheese
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let it sit for 10 minutes to release excess moisture, then squeeze out the liquid.
- In a large mixing bowl, combine the grated squash, egg, maple syrup, thyme, cinnamon, breadcrumbs, cheddar cheese, and black pepper.
- Mix well until the mixture holds together.
- Heat olive oil in a skillet over medium heat.
- Form the mixture into small patties and fry for 3–4 minutes per side, until golden and crispy.
- Drain on paper towels and serve warm.
These sweet and savory patties offer a unique blend of flavors that will delight your taste buds. They’re a perfect way to enjoy the summer squash in a new and exciting way.
Pair them with a dollop of sour cream or a drizzle of honey for a wonderful balance of flavors.
Summer Squash & Mushroom Patties
If you love mushrooms, this recipe is for you! The earthy richness of sautéed mushrooms complements the lightness of summer squash, creating a hearty and satisfying patty that is full of umami flavor.
These patties are perfect as a vegetarian burger, a savory side dish, or paired with a fresh salad for a well-rounded meal.
Ingredients:
- 2 medium summer squash, grated
- 1 teaspoon salt
- 1 egg
- 1 cup mushrooms, finely chopped
- ¼ cup onion, finely chopped
- ½ cup breadcrumbs
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons olive oil for sautéing
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let it sit for 10 minutes to release moisture, then squeeze out the excess liquid.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Sauté the chopped mushrooms and onions for 5–7 minutes, until softened and golden brown. Let them cool slightly.
- In a bowl, mix together the grated squash, sautéed mushrooms and onions, egg, breadcrumbs, garlic powder, and black pepper. Stir until the mixture is well combined.
- Form the mixture into small patties.
- Heat olive oil in a skillet over medium heat.
- Fry the patties for 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels and serve warm.
These summer squash and mushroom patties are packed with rich, earthy flavors and make for a hearty vegetarian meal.
They’re perfect on a toasted bun with lettuce, tomato, and your favorite condiments, or simply served with a side of roasted vegetables for a wholesome dish.
Peanut Butter & Soy Glazed Summer Squash Patties
For something truly unique, try these savory-sweet peanut butter and soy glazed summer squash patties.
The creamy peanut butter and salty soy sauce create an irresistible glaze that coats the patties, adding a burst of flavor. These patties are perfect for those who enjoy Asian-inspired flavors and are looking for a new way to enjoy summer squash.
Ingredients:
- 2 medium summer squash, grated
- 1 teaspoon salt
- 1 egg
- 2 tablespoons peanut butter (creamy or chunky)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- ¼ cup breadcrumbs
- 2 tablespoons green onions, chopped
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let sit for 10 minutes, then squeeze out the excess moisture.
- In a bowl, mix together the grated squash, egg, peanut butter, soy sauce, rice vinegar, sesame oil, breadcrumbs, and green onions. Stir until combined.
- Shape the mixture into small patties.
- Heat olive oil in a skillet over medium heat.
- Fry the patties for 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels and serve warm with extra soy sauce or a drizzle of sweet chili sauce for added flavor.
These peanut butter and soy glazed summer squash patties offer a rich, savory-sweet flavor that is both comforting and exciting.
They’re perfect for those who love unique and bold flavor combinations. Serve them with steamed rice or a side of stir-fried vegetables for an unforgettable meal.
Zucchini & Summer Squash Parmesan Patties
These zucchini and summer squash patties are a cheesy, golden delight that are crispy on the outside and tender on the inside.
The blend of Parmesan cheese and fresh herbs brings a savory, rich flavor that pairs beautifully with the mild squash. These patties are perfect as an appetizer, side dish, or even a light main course served with a marinara dipping sauce.
Ingredients:
- 2 medium summer squash, grated
- 1 medium zucchini, grated
- 1 teaspoon salt
- 1 egg
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- ½ cup breadcrumbs
- Olive oil for frying
Instructions:
- Grate the summer squash and zucchini, and sprinkle with salt. Let them sit for 10 minutes to release moisture, then squeeze out excess liquid.
- In a bowl, combine the grated squash and zucchini, egg, Parmesan cheese, garlic powder, basil, parsley, and breadcrumbs. Stir until well combined.
- Form the mixture into small patties.
- Heat olive oil in a skillet over medium heat.
- Fry the patties for 3–4 minutes on each side until golden brown and crispy.
- Drain on paper towels and serve warm with marinara sauce for dipping.
These zucchini and summer squash Parmesan patties are bursting with savory, cheesy goodness.
They’re perfect for a snack, served with pasta, or as a light appetizer at a party. The fresh herbs elevate the dish, making it a delicious and satisfying summer treat.
Pesto Summer Squash Patties
If you’re a fan of pesto, these pesto summer squash patties will be your new favorite.
The basil pesto adds a rich, aromatic flavor to the squash, giving the patties a burst of freshness and depth. These are perfect for serving at a summer party, as a side to grilled meats, or even in a sandwich.
Ingredients:
- 2 medium summer squash, grated
- 1 teaspoon salt
- 1 egg
- ¼ cup basil pesto (store-bought or homemade)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let it sit for 10 minutes to release moisture, then squeeze out excess liquid.
- In a bowl, combine the grated squash, egg, pesto, breadcrumbs, Parmesan, and fresh basil. Stir until the mixture is well combined.
- Shape the mixture into small patties.
- Heat olive oil in a skillet over medium heat.
- Fry the patties for 3–4 minutes on each side until golden brown and crispy.
- Drain on paper towels and serve with extra pesto or a drizzle of balsamic glaze.
These pesto-infused summer squash patties are a fresh, flavorful option for a summer meal.
The basil pesto brings a burst of flavor, while the squash keeps the patties light and airy. They’re perfect for a light lunch, served with a crisp salad, or as a side dish with grilled vegetables.
Creamy Spinach & Summer Squash Patties
For a nutritious and creamy twist, these spinach and summer squash patties are a great choice.
The combination of spinach and squash, paired with ricotta cheese, creates a velvety, rich texture that holds up perfectly in patty form. These patties are packed with flavor and are a great vegetarian option to serve alongside roasted potatoes or as part of a brunch spread.
Ingredients:
- 2 medium summer squash, grated
- 1 cup fresh spinach, chopped
- 1 teaspoon salt
- 1 egg
- ½ cup ricotta cheese
- ¼ teaspoon nutmeg
- ½ cup breadcrumbs
- 1 tablespoon olive oil (for sautéing spinach)
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let sit for 10 minutes to release moisture, then squeeze out excess liquid.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the spinach until wilted, about 3–4 minutes. Set aside to cool slightly.
- In a large bowl, combine the grated squash, sautéed spinach, egg, ricotta cheese, nutmeg, breadcrumbs, and black pepper. Stir until everything is well mixed.
- Shape the mixture into small patties.
- Heat olive oil in a skillet over medium heat.
- Fry the patties for 3–4 minutes on each side until golden brown and crispy.
- Drain on paper towels and serve warm.
These creamy spinach and summer squash patties are both comforting and wholesome. The ricotta gives them a smooth, creamy texture, while the spinach adds a burst of color and nutrients.
These patties are perfect for a light dinner or served with a fresh tomato salad.
Spicy Sriracha Summer Squash Patties
For those who love a bit of heat, these spicy Sriracha summer squash patties are the perfect choice. The bold flavors of Sriracha sauce and garlic pair beautifully with the mild sweetness of summer squash, creating a savory patty with a spicy kick.
These patties are perfect for a zesty snack or as a main course served with a cooling dip or fresh vegetables.
Ingredients:
- 2 medium summer squash, grated
- 1 teaspoon salt
- 1 egg
- 2 tablespoons Sriracha sauce (adjust to taste)
- 2 tablespoons soy sauce
- ½ teaspoon garlic powder
- ½ cup breadcrumbs
- Olive oil for frying
- Fresh cilantro, chopped, for garnish
Instructions:
- Grate the summer squash and sprinkle with salt. Let it sit for 10 minutes to release moisture, then squeeze out excess liquid.
- In a large bowl, combine the grated squash, egg, Sriracha sauce, soy sauce, garlic powder, breadcrumbs, and black pepper. Stir until well mixed.
- Shape the mixture into small patties.
- Heat olive oil in a skillet over medium heat.
- Fry the patties for 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels and garnish with chopped cilantro before serving.
These spicy Sriracha summer squash patties bring a delightful kick of heat that contrasts nicely with the light, refreshing squash.
Serve with a side of cool cucumber or a yogurt-based dip to balance out the spice. They’re perfect for those who enjoy bold, fiery flavors.
Lemon Herb Summer Squash Patties
These lemon herb summer squash patties are light, fresh, and full of bright flavors.
The combination of lemon zest and fresh herbs makes these patties vibrant and zesty, while the squash keeps them soft and tender. These are perfect for a refreshing side dish at a summer BBQ, or as a simple, light meal paired with a crisp salad.
Ingredients:
- 2 medium summer squash, grated
- 1 teaspoon salt
- 1 egg
- Zest of 1 lemon
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- ½ cup breadcrumbs
- ¼ teaspoon black pepper
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let it sit for 10 minutes, then squeeze out the excess moisture.
- In a large bowl, combine the grated squash, egg, lemon zest, parsley, dill, breadcrumbs, and black pepper. Mix well.
- Shape the mixture into small patties.
- Heat olive oil in a skillet over medium heat.
- Fry the patties for 3–4 minutes on each side, until golden brown and crispy.
- Drain on paper towels and serve warm.
These lemon herb summer squash patties are fragrant, fresh, and full of vibrant flavors.
The lemon zest gives them a bright, citrusy note that complements the squash perfectly. They’re perfect for a light lunch or as a side to grilled chicken or fish.
Sweet Potato & Summer Squash Patties
These sweet potato and summer squash patties are a hearty and nutritious option.
The natural sweetness of the sweet potatoes pairs wonderfully with the mild flavor of summer squash, creating a filling and flavorful patty. Packed with nutrients, these patties are a perfect choice for a vegetarian main dish or served as a side dish to complement your favorite proteins.
Ingredients:
- 2 medium summer squash, grated
- 1 medium sweet potato, peeled and grated
- 1 teaspoon salt
- 1 egg
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ½ cup breadcrumbs
- Olive oil for frying
Instructions:
- Grate the summer squash and sweet potato, and sprinkle with salt. Let sit for 10 minutes to release moisture, then squeeze out excess liquid.
- In a large bowl, combine the grated squash, sweet potato, egg, cumin, cinnamon, breadcrumbs, and black pepper. Stir well.
- Shape the mixture into small patties.
- Heat olive oil in a skillet over medium heat.
- Fry the patties for 3–4 minutes per side, until golden brown and crispy.
- Drain on paper towels and serve warm.
These sweet potato and summer squash patties are hearty and naturally sweet, making them both comforting and satisfying.
They’re perfect for a cozy meal served with a dollop of yogurt or alongside a fresh green salad.
Corn & Summer Squash Patties
These corn and summer squash patties combine the sweetness of corn with the lightness of squash, making them perfect for a fun and flavorful side dish or snack.
The combination of textures—crispy on the outside, tender on the inside—creates a satisfying bite. These patties are ideal for serving at summer cookouts or as a light lunch with a side of salsa.
Ingredients:
- 2 medium summer squash, grated
- 1 cup fresh or frozen corn kernels
- 1 teaspoon salt
- 1 egg
- ½ cup breadcrumbs
- 1 teaspoon chili powder
- ¼ teaspoon cumin
- ½ cup chopped green onions
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let it sit for 10 minutes to release moisture, then squeeze out excess liquid.
- In a large bowl, combine the grated squash, corn kernels, egg, breadcrumbs, chili powder, cumin, and green onions. Mix well until the mixture comes together.
- Shape the mixture into small patties.
- Heat olive oil in a skillet over medium heat.
- Fry the patties for 3–4 minutes per side, until golden brown and crispy.
- Drain on paper towels and serve warm with salsa or a drizzle of sour cream.
These corn and summer squash patties are a delightful combination of sweet and savory flavors, with a little spice from the chili powder.
They’re perfect for pairing with fresh salsa or a tangy dipping sauce. Serve them as a snack or as a side dish at your next BBQ.
Coconut-Crusted Summer Squash Patties
For a tropical twist, these coconut-crusted summer squash patties are a fun and flavorful way to enjoy squash. The coconut coating adds a touch of sweetness and crunch that contrasts beautifully with the soft, mild squash inside.
These patties are great for a light snack, a side dish, or even as a unique addition to a sandwich.
Ingredients:
- 2 medium summer squash, grated
- 1 teaspoon salt
- 1 egg
- ½ cup shredded unsweetened coconut
- ½ cup breadcrumbs
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let it sit for 10 minutes to release moisture, then squeeze out excess liquid.
- In a large bowl, combine the grated squash, egg, shredded coconut, breadcrumbs, lime juice, garlic powder, and black pepper. Stir until the mixture holds together.
- Shape the mixture into small patties.
- Heat olive oil in a skillet over medium heat.
- Fry the patties for 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels and serve with extra lime wedges or a spicy dipping sauce.
The coconut crust adds a delightful tropical flair to these summer squash patties, making them a fun and exciting addition to any meal.
Serve them with a sweet chili sauce or a refreshing cucumber salad for a complete dish.
Mediterranean Summer Squash Patties
These Mediterranean-inspired summer squash patties bring together the bright flavors of olives, feta cheese, and herbs, creating a savory, tangy bite that’s perfect for a light lunch or dinner.
With a hint of garlic and lemon, these patties are fresh, flavorful, and packed with the essence of the Mediterranean.
Ingredients:
- 2 medium summer squash, grated
- ½ cup feta cheese, crumbled
- 1 tablespoon Kalamata olives, chopped
- 1 egg
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon garlic powder
- ½ cup breadcrumbs
- Olive oil for frying
Instructions:
- Grate the summer squash and sprinkle with salt. Let sit for 10 minutes to release moisture, then squeeze out excess liquid.
- In a large bowl, combine the grated squash, feta cheese, olives, egg, oregano, parsley, garlic powder, breadcrumbs, and black pepper. Stir until well combined.
- Shape the mixture into small patties.
- Heat olive oil in a skillet over medium heat.
- Fry the patties for 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels and serve warm with a dollop of tzatziki sauce or a fresh tomato salad.
These Mediterranean summer squash patties are packed with bold, savory flavors.
The briny olives and creamy feta give them a unique, tangy taste that pairs beautifully with a cool yogurt dip or a side of grilled vegetables. They’re perfect for a Mediterranean-inspired feast.
