Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg zucchini
- 2 tablespoon salt
- 3 egg (s)
- 3 clove (s) garlic
- 8 tablespoon flour
- 200 g cheese, rated (Gouda)
- parsley
- Oil (for the pan)
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, remove the stem and flower base, grate roughly and season with salt. Let it steep for 30 minutes. Squeeze out well in a clean kitchen towel.
- Mix the zucchini, eggs, crushed garlic cloves, flour, cheese and chopped parsley thoroughly.
- Heat the oil in a pan. Shape small flat buffers and bake until golden brown over low heat. The stove setting should not be set too high, otherwise the patties will quickly become too dark.
- A herb quark dip, salad or vegetables go well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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