These zucchini and herb patties are a delightful vegetarian option, packed with flavor and perfect for any meal.
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
Removing excess moisture ensures the patties hold together better during cooking.
In a mixing bowl, beat the eggs until well combined.
Beating the eggs thoroughly helps to evenly distribute them in the mixture.
Add the grated zucchini, chopped mushrooms, diced onion, thyme, rosemary, salt, pepper, wheat germ, and shredded cheese to the bowl. Mix until well combined.
Mix gently but thoroughly to ensure all ingredients are evenly distributed.
Shape the mixture into 4 patties, about 3/4-inch thick.
Using slightly wet hands can make shaping the patties easier.
Heat the olive oil in a nonstick skillet over medium heat. Place the patties in the skillet and cook until golden brown, about 4 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Serve the patties warm with your favorite toppings or as a side dish.
Consider serving with a dollop of sour cream or a side of fresh salad for added flavor and texture.
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