Cooking with Ceci: Zucchini croquettes

The vegetarian recipe zucchini croquettes (Photo by Ceci Martinez)

The vegetarian recipe zucchini croquettes
(Photo by Ceci Martinez)

Don’t know what to do with all your beautiful zucchini left over from your garden? This tasty vegetarian recipe for zucchini croquettes with a Mediterranean touch from the fresh basil and the sweetest hand-picked corn from our farmers’ market is so delicious that you can eat each of them by itself! Healthy to eat and easy make!

Note: Croquettes are also great for school lunch or snacks, try them with Tzatziki sauce too.

Serves: 4


2 large zucchini (do not peel)

2 eggs, lightly beaten

6 green onions, thinly chopped

1 1/2 cups corn (fresh or frozen)

1/2 large red bell pepper, finely diced

1/2 fresh basil leaves, finely chopped

3/4 cup flour

1 teaspoon baking powder

Salt and pepper to taste

Lemon juice

Sour cream or plain yogurt


Grate zucchini using the large holes of grater. Place grated zucchini in a bowl with remaining ingredients and mix all well. In a nonstick pan over medium heat, spoon batter (or use your hands that’s the best tool) – about 2 tablespoons onto skillet. Cook for about 5 minutes without touching them; gently turn over and cook other side for 4 minutes. Serve immediately croquettes with squeeze of lemon juice and dollop of sour cream or yogurt. Accompany with salad or rice.