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!
