If you’ve got a pack of ground turkey and a zucchini sitting in the fridge—make these! These turkey patties come together in just 30 minutes and are one of those no-fuss, finger-lickin' good meals I keep on repeat for busy weeknights.
They’re easy, cheesy, and even picky eaters are into them (Tip: serve them with spaghetti!).
I usually serve them with pasta, in grain bowls, or with simple cabbage salad.
Why I Love This
- These patties are super tender and full of flavor. The grated zucchini keeps them moist, and my little secret—simmering them at the end—makes them melt-in-your-mouth tender!
- The cheese adds a savory, melty touch, and they fry up beautifully golden. All the comfort without the heaviness, and just one bowl to mix it all up!
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Ingredients
- Ground turkey – I use lean ground turkey (93%) for a balance of flavor and moisture. You could also use ground chicken if that’s what you have.
- Zucchini – Don’t skip draining—zucchini holds a ton of water! I like using the small holes on a box grater so the zucchini almost disappears into the patties, but you still get all the veggie fiber and nutrition.
- All-purpose flour – This helps bind everything together. You can swap for breadcrumbs (regular or panko for different texture) or almond flour for a gluten-free option.
- Cheese – Parmesan or cheddar both work well. Parmesan gives a sharp, savory flavor, while cheddar makes it more melty and kids love it more.
- Egg – Just one large egg to hold everything together.
- Green onions – Adds a pop of color and fresh flavor. You could use finely chopped parsley or chives instead (or finely diced shallot). But this is optional and patties come out delicious without onion too.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Healthy Turkey Zucchini Patties
- Prep the zucchini: Grate the zucchini using the small holes of a box grater. Then wrap it in a clean kitchen towel or paper towels and squeeze out as much moisture as you can. Don’t skip this step or your patties might fall apart and it will be hard to shape them into balls.
- Mix the ingredients: In a large bowl, combine ground turkey, drained zucchini, flour, cheese, egg, green onions, salt, pepper, and 1 tablespoon of olive oil. Mix everything together with your hands or a fork until well combined. The mixture will be a bit sticky—totally normal!
- Shape the patties: Grab about 2 tablespoons of the mixture and gently form it into a patty, then press it down slightly with your hands. You’ll get around 9–10 patties total. My expert tip: the mixture is soft and a little sticky—keep a bowl of cold water nearby and dip your fingers in as you go. It makes shaping so much easier!
- Pan-fry the patties: Heat a drizzle of oil in a non-stick skillet over medium-high heat. Once hot, place the patties in the skillet (work in batches if needed). Cook for 4–5 minutes on each side until golden brown.
- Steam for extra tenderness: Once the patties are browned, add a splash of water to the pan (about 2 tablespoons), cover it with a lid, and let the patties steam for another 8–10 minutes. This is my secret step for ultra-tender, juicy patties!
- Serve and enjoy: Remove the patties from the pan and serve warm with your favorite sides!
Tips
- Don’t skip draining the zucchini – It holds a surprising amount of water! Wrap and squeeze well. Keep the zucchini juice for smoothies!
- Use a cookie scoop – This makes shaping the patties easier and keeps them all the same size.
- Chill the mixture – If your mixture feels too soft, let it sit in the fridge for 10–15 minutes to firm up.
- Add herbs or spices – Try garlic powder, onion powder, or Italian seasoning for extra flavor.
- Use a non-stick skillet – It helps avoid sticking since these patties are soft before they cook through.
- Try different cheeses – Cheddar makes them gooey, while feta adds a salty tang.
- Make them mini – Great for toddlers or sliders. Just reduce cooking time slightly.
- What can I use instead of turkey? Ground chicken or even lean beef would work well in this recipe.
What To Serve With Ground Turkey Patties
These are so versatile and pair well with just about anything!
- Pita or wraps – Add hummus and crunchy veggies for a healthy lunch.
- Mashed potatoes + cucumber salad –My favorite combo!
- Roasted veggies – Like carrots, sweet potatoes, or green beans.
- Grain bowls – Serve over quinoa, couscous or brown rice orzo with a drizzle of dressing and condiments like nuts, seeds and red sauerkraut.
How do I know when they’re done?
They should be golden outside and no longer pink inside. Internal temp should be 165°F.
Freezing And Storing Instructions
- To Store. Keep cooked patties in an airtight container in the fridge for up to 4 days.
- To Freeze. Freeze the cooked and cooled patties in a single layer on a baking sheet. Once frozen, transfer to a zip bag. They’ll keep for up to 2 months.
- To Meal Prep. Mix and shape the patties up to a day ahead. Cover and refrigerate until ready to cook.
- To Reheat. Warm in a skillet over medium-low heat or microwave until heated through.
More Zucchini Recipes
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Recipe Card
Healthy Ground Turkey Patties
These juicy Ground Turkey Patties with Zucchini are healthy, kid-friendly, and ready in 30 minutes. A quick and tender dinner perfect for busy weeknights!
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INGREDIENTS
- 1 ½ pounds ground turkey
- 12 ounces zucchini
- 4 tablespoons all-purpose flour, or breadcrumbs
- ½ cup cheese, grated (parmesan or cheddar for more cheesy texture)
- 1 large egg
- 3-4 tablespoons green onions, sliced
- 1 ½ teaspoon salt
- ¼ teaspoons black pepper
- 1 teaspoon olive oil for meatballs, + more for cooking
INSTRUCTIONS
- Prep the zucchini: Grate the zucchini using the small holes of a box grater. Then wrap it in a clean kitchen towel or paper towels and squeeze out as much moisture as you can. Don’t skip this step or your patties might fall apart.12 ounces zucchini
- Mix the ingredients: In a large bowl, combine ground turkey, drained zucchini, flour, cheese, egg, green onions, salt, pepper, and 1 teaspoon of olive oil. Mix everything together with your hands or a fork until well combined. The mixture will be a bit sticky—totally normal!1 ½ pounds ground turkey, 4 tablespoons all-purpose flour, ½ cup cheese, 1 large egg, 1 ½ teaspoon salt, ¼ teaspoons black pepper, 1 teaspoon olive oil for meatballs, 3-4 tablespoons green onions
- Shape the patties: Grab about 2 tablespoons of the mixture and gently form it into a patty, then press it down slightly with your hands. You’ll get around 9–10 patties total. Julia's Tip: the mixture is soft and a little sticky—keep a bowl of cold water nearby and dip your fingers in as you go. It makes shaping so much easier.
- Pan-fry the patties: Heat a drizzle of oil in a non-stick skillet over medium-high heat. Once hot, place the patties in the skillet (work in batches if needed). Cook for 4–5 minutes on each side until golden brown.
- Steam for extra tenderness: Once the patties are browned, add a splash of water to the pan (about 2 tablespoons), cover it with a lid, and let the patties steam for another 8–10 minutes. This is my secret step for ultra-tender, juicy patties!
- Serve and enjoy: Remove the patties from the pan and serve warm with your favorite sides!
NOTES
- Can I make these in the air fryer?
Totally! Air fry at 380°F for 10–12 minutes, flipping halfway through. - Do I have to use cheese?
Nope. You can skip it or swap with nutritional yeast if dairy-free. - How do I know when they’re done?
They should be golden outside and no longer pink inside. Internal temp should be 165°F. - What can I use instead of turkey?
Ground chicken or even lean beef would work well in this recipe.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 119kcalCarbohydrates: 3gProtein: 19gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 58mgSodium: 428mgPotassium: 306mgFiber: 1gSugar: 1gVitamin A: 165IUVitamin C: 6mgCalcium: 42mgIron: 1mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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