The Pantry
American

Chicken patties with zucchini

Juicy skillet chicken patties folded with grated zucchini, onion, garlic, and breadcrumbs, then browned until deeply golden and cooked through. A quick lemon-yogurt sauce adds brightness and keeps the patties moist. Makes 4 patties, 2 servings.

Prep 20 minCook 14 minRest 10 minAdjust servings ↓
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Chicken patties with zucchini
~450 calper person · ~900 total
~$7.30meal total · ~$3.65 per person

Estimated calories and US ingredient costs.

For a double batch, use two skillets or cook in two rounds so the patties brown instead of steam. Keep the skillet at medium heat and do not enlarge the patties much beyond 3 1/2 inches, or they may brown before the centers cook through. If scaling up, line a sheet pan with parchment to hold the shaped patties while you work.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Prep the zucchini

~12 min

Prep the zucchini.

Place the grated 8 oz zucchini in a bowl and squeeze it firmly in your hands over the sink or a bowl to remove as much liquid as possible.

The zucchini should look compact and hold together instead of dripping.

Set it aside.

Ingredients
  • 8 ozZucchini
Step 2

Make the patty mixture

~3 min

Make the patty mixture.

In a medium bowl, combine the 12 oz ground chicken, squeezed zucchini, 2 oz grated onion, 1 large egg, 1/3 cup panko breadcrumbs, 1 tsp minced garlic, 2 tbsp chopped parsley, 3/4 tsp kosher salt, and 1/2 tsp black pepper.

Mix with a fork or clean hands just until evenly combined.

Stop as soon as the mixture looks uniform so the patties stay tender instead of dense.

Ingredients
  • 12 ozGround chicken
  • 8 oz total for recipeZucchini
  • 2 ozYellow onion
  • 1Large egg
  • 1/3 cupPanko breadcrumbs
  • 1 tspGarlic
  • 2 tbspParsley
  • 3/4 tspKosher salt
  • 1/2 tspBlack pepper
Step 3

Shape and rest

~10 min cook

Shape and rest.

Divide the mixture into 4 equal portions and shape each into a 3/4-inch-thick patty about 3 1/2 inches wide.

Place them on a plate or small tray.

Let the patties rest 10 minutes at room temperature so the breadcrumbs hydrate and the shape firms up before cooking.

Step 4

Stir the yogurt sauce

After ~10 min

Stir the yogurt sauce.

In a small bowl, stir together the 1/3 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tsp olive oil, and 1/8 tsp kosher salt until smooth.

Refrigerate while the patties cook

Ingredients
  • 1/3 cupPlain Greek yogurt
  • 1 tbspLemon juice
Step 5

Brown the first side

~5 min cook

Brown the first side.

Heat 2 tbsp olive oil in a 12-inch skillet over medium heat until it shimmers.

Lay in the patties with space between them.

Cook for 4 to 5 minutes without moving them, until the bottom is deep golden brown and releases cleanly from the pan.

If the patties darken too fast, lower the heat slightly.

Step 6

Flip and finish cooking

After ~5 min

Flip and finish cooking.

Turn the patties carefully with a thin spatula.

Cook for another 4 to 5 minutes, then lower the heat to medium-low if needed and continue 2 to 3 minutes more until the centers reach 165 F on an instant-read thermometer.

The patties should feel firm and the juices should run clear, not pink.

Step 7

Serve with sauce

~11 min

Spoon the lemon-yogurt sauce beside or over the top.

Ingredients
  • 1/3 cup total for recipePlain Greek yogurt
Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Chicken patties with zucchini: then serve it cool or at room temperature.

Chicken patties with zucchini: Serve with sauce.

Chicken patties with zucchini: Transfer the cooked patties to plates and let them rest 2 minutes so the juices settle.

Chicken patties with zucchini: Serve immediately while the patties are hot.

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Ingredients

For 2 people

  • 12 oz ground chicken
  • 8 oz zucchini, grated
  • 2 oz yellow onion, finely grated
  • 1 large egg
  • 1/3 cup panko breadcrumbs
  • 1 tsp minced garlic
  • 2 tbsp chopped parsley
  • 7/8 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1/3 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp olive oil

Method

  1. Prep the zucchiniPlace the grated 8 oz zucchini in a bowl and squeeze it firmly in your hands over the sink or a bowl to remove as much liquid as possible. The zucchini should look compact and hold together instead of dripping. Set it aside.
  2. Make the patty mixtureIn a medium bowl, combine the 12 oz ground chicken, squeezed zucchini, 2 oz grated onion, 1 large egg, 1/3 cup panko breadcrumbs, 1 tsp minced garlic, 2 tbsp chopped parsley, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Mix with a fork or clean hands just until evenly combined. Stop as soon as the mixture looks uniform so the patties stay tender instead of dense.
  3. Shape and restDivide the mixture into 4 equal portions and shape each into a 3/4-inch-thick patty about 3 1/2 inches wide. Place them on a plate or small tray. Let the patties rest 10 minutes at room temperature so the breadcrumbs hydrate and the shape firms up before cooking.
  4. Stir the yogurt sauceIn a small bowl, stir together the 1/3 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tsp olive oil, and 1/8 tsp kosher salt until smooth. Refrigerate while the patties cook, then serve it cool or at room temperature.
  5. Brown the first sideHeat 2 tbsp olive oil in a 12-inch skillet over medium heat until it shimmers. Lay in the patties with space between them. Cook for 4 to 5 minutes without moving them, until the bottom is deep golden brown and releases cleanly from the pan. If the patties darken too fast, lower the heat slightly.
  6. Flip and finish cookingTurn the patties carefully with a thin spatula. Cook for another 4 to 5 minutes, then lower the heat to medium-low if needed and continue 2 to 3 minutes more until the centers reach 165 F on an instant-read thermometer. The patties should feel firm and the juices should run clear, not pink.
  7. Serve with sauceTransfer the cooked patties to plates and let them rest 2 minutes so the juices settle. Spoon the lemon-yogurt sauce beside or over the top. Serve immediately while the patties are hot.

Before you cook

What to get ready

Mixing bowl, rimmed tray or wide skillet as directed, broad spatula and instant-read thermometer.

Salt and squeeze grated zucchini thoroughly before mixing it into the chicken.

If something needs adjusting

Patties will not hold their shape

Chill the mix and remove excess zucchini moisture; avoid adding so many crumbs that it becomes dry.

Portions finish at different times

Shape equal-sized portions and check several of the largest centers. Ground poultry needs 165°F; ground beef or lamb needs 160°F.

Store for later

Refrigerate cooked portions in shallow containers, with sauce if the recipe includes it. Reheat centers to 165°F and keep any cold yogurt sauce separate.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use spare zucchini in a vegetable egg skillet.

Next use for your ingredients: Zucchini egg skillet →

Calculate this meal with your own prices →

How to Use a Food Thermometer →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the best texture, squeeze the zucchini until it feels almost dry, then mix only until the chicken is just combined. If the mixture still seems loose, chill the shaped patties for 10 extra minutes before frying. That small pause helps them hold together and brown more evenly.

Make it work for you

If you do not want a yogurt sauce, swap in a quick mayonnaise-lemon sauce made with the same amount of mayonnaise plus lemon juice and salt. For a more herb-forward version, dill works well in place of parsley, but keep the total herb amount the same so the patties do not get too wet.

Use more of your ground chicken and egg in chicken kofta.

Can I bake these instead of frying them?

Yes. Arrange the shaped patties on a lightly oiled parchment-lined sheet pan and bake at 425 F for about 15 to 18 minutes, flipping once halfway through, until the centers reach 165 F. They will be a little less crisp than pan-fried patties, so brush the tops lightly with oil before baking for better browning.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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