Baked Zucchini and Chickpea Patties with Garlic Yogurt Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden baked zucchini and chickpea patties with a refreshing garlic yogurt sauce make for a wholesome vegetarian snack or appetizer. This mediterranean-inspired vegetarian (vegetarian) ready in about 50 minutes blends medium, grated zucchini, drained and rinsed canned chickpeas, breadcrumbs into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Place 2 medium grated zucchini in a colander, sprinkle with 1/2 tsp salt, and let sit for 10 minutes to draw out moisture. Then squeeze out excess liquid with a clean kitchen towel.
  2. Step 2: In a food processor, pulse 1 cup drained chickpeas, 2 minced garlic cloves, 1/4 cup chopped fresh parsley, 1 tsp ground cumin, 1/4 tsp black pepper, and the squeezed zucchini until coarsely combined but still slightly chunky.
  3. Step 3: Transfer the mixture to a bowl and stir in 1/2 cup breadcrumbs and 1 large beaten egg until it holds together well.
  4. Step 4: Shape the mixture into 8 patties about 3 inches wide. Place them on a baking sheet lined with parchment paper and brush each patty with 2 tbsp olive oil.
  5. Step 5: Bake patties for 20 minutes, flip carefully, brush the other side with olive oil, and bake for another 10 minutes until golden brown and firm.
  6. Step 6: Meanwhile, mix 1/2 cup Greek yogurt with 1 tbsp lemon juice, 1 tbsp chopped fresh dill, and a pinch of salt to make a garlic yogurt sauce.
  7. Step 7: Serve the warm patties with the garlic yogurt sauce for dipping.

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Frequently asked questions

How long does Baked Zucchini and Chickpea Patties with Garlic Yogurt Sauce take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Zucchini and Chickpea Patties with Garlic Yogurt Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Zucchini and Chickpea Patties with Garlic Yogurt Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Zucchini and Chickpea Patties with Garlic Yogurt Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Zucchini and Chickpea Patties with Garlic Yogurt Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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