If you’ve got ground turkey and zucchini, make these! These Ground Turkey Patties are juicy, healthy, and super easy—ready in just 30 minutes. I make them all the time for quick weeknight dinners.
They’re cheesy, kid-friendly, and you’d never guess they’re packed with veggies.
🛒Ingredients
- Ground turkey – I usually go with 93% lean—it has enough fat to stay juicy but is still a lighter protein option. You can use ground chicken if that’s what you have.
- Zucchini – Use about 12 ounces. I grate mine using the small holes on a box grater and always drain it well. This helps the patties hold together and keeps them from turning soggy. It disappears right into the mix, so even picky eaters won’t notice.
- All-purpose flour – Helps everything bind. You can also use breadcrumbs or almond flour if you’re gluten-free.
- Cheese – I love using cheddar for the gooey, melty bites, but Parmesan adds a sharper flavor. Either way, it’s a win.
- Egg – Just one, to bring the whole mixture together.
- Green onions – They add a little freshness. If you’re out, try parsley or even finely chopped spinach.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Zucchini Patties
- Grate and drain the zucchini: Use the small side of your box grater. Wrap the grated zucchini in a clean towel or cheesecloth and squeeze out as much water as you can. Set aside.
- Mix the ingredients: In a large bowl, combine the ground turkey, grated zucchini, flour, cheese, egg, green onions, salt, pepper, and 1 tablespoon of oil. Mix until just combined—don’t overmix or the patties will get tough.
- Shape the patties: Scoop about 2 tablespoons of the mixture and shape into small patties. Flatten slightly with your palms. You’ll get around 9–10 patties. Tip: Keep a small bowl of cold water nearby and dip your fingers in while shaping—this helps with sticking!
- Cook the patties: Heat a drizzle of oil in a large skillet over medium heat. Add the patties and cook for 4–5 minutes on each side, or until nicely golden.
- Steam to finish: Once browned, reduce the heat to low. Add a couple of tablespoons of water to the pan and cover with a lid. Let them steam for about 10 minutes—this makes them incredibly moist and tender.
- Serve and enjoy! Serve warm with your favorite sides.
Simmer in the end!
After pan-frying the patties, add a splash of water to the pan and cover it for 8–10 minutes. This simple step makes the patties unbelievably tender and keeps them from drying out—my secret weapon for juicy turkey every time.
📋Tips
- Don’t skip draining the zucchini – This is a game-changer for keeping the patties from being watery.
- Use a light hand when mixing – Overmixing can make the texture dense.
- Use a nonstick pan or cast iron skillet – You’ll get a better crust without worrying about them sticking.
- Make it gluten-free – Swap flour for almond flour or gluten-free breadcrumbs.
- Add more flavor – Garlic powder, smoked paprika, or Italian seasoning would all be tasty additions.
- Make them into sliders or meatballs – Perfect for parties or lunchboxes!
- Double the batch – They freeze beautifully, and you’ll thank yourself later.
- Use a cookie scoop – If you want them super even and neat.
- Let them rest before serving – This helps them set up a bit more and hold together better.
🍱Storage Instructions
- 🍱To Store. Keep in an airtight container in the fridge for up to 4 days.
- 🥶Freezing. Place cooked patties on a tray to freeze individually, then transfer to a zip bag. Freeze up to 2 months.
- 🔥To Reheat. Reheat in a skillet or microwave. Add a splash of water and cover to keep them moist.
More Turkey Dinner Recipes
📖Recipe
Turkey Zucchini Patties
These Ground Turkey Patties with Zucchini are healthy, juicy, and kid-friendly. Ready in 30 minutes and packed with hidden veggies—perfect for busy weeknights!
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
- Grate the zucchini using the small holes of a box grater. Then place it in a clean kitchen towel and squeeze out as much moisture as you can. This step is key for keeping the patties from getting soggy.12 ounces zucchini
- In a large bowl, combine the ground turkey, drained zucchini, flour (or breadcrumbs), cheese, egg, green onions, salt, and pepper. Add 1 teaspoon of olive oil to the mix. Stir until everything is evenly combined.1 ½ pounds ground turkey, 4 tablespoons all-purpose flour, ½ cup cheese, 3-4 tablespoons green onions, 1 ½ teaspoon salt, ¼ teaspoons black pepper, 1 teaspoon olive oil for meatballs, 1 large egg
- Scoop about 2 tablespoons of mixture and gently form it into a small patty. Flatten it slightly with your palms. You’ll end up with about 9–10 patties. Tip: If the mix sticks to your hands, dip your fingers in cold water—it really helps with shaping!
- Heat a drizzle of oil in a skillet over medium-high heat. Once hot, add the patties (work in batches if needed) and cook for 4–5 minutes per side, until golden brown.
- Once all patties are browned, add a splash of water to the pan, cover with a lid, and let them steam for 8–10 minutes on low heat. This step makes them extra juicy and tender—my secret weapon for perfect patties!
- Serve warm with your favorite sides, a dip, or tucked into a wrap or sandwich. These patties are great for meal prep too!
Nutrition
Calories: 137kcalCarbohydrates: 4gProtein: 21gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 66mgSodium: 478mgPotassium: 343mgFiber: 1gSugar: 1gVitamin A: 204IUVitamin C: 7mgCalcium: 58mgIron: 1mg
Tried this recipe?Let us know how it was!
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