Monday, September 5, 2011

Zucchini Patties - Gluten-free, Vegan, for the Freezer

We have been having a great summer of camping, and cooking, and eating, and canning, and more.  We've made some great food, but I haven't taken the time to post about it.  Our garden is producing large quantities of food right now, and we are eating it as fast as we can, and preserving the rest.

Zucchini is a plant that some people have an easy time with, but up until this year the squash bugs have been killing my plants before we got more then a handful of baby squash.  So this year I decided to plant more squash then the squash bugs could kill. (I can't handle patrolling for the deadly killers and squashing them.)  And my strategy worked.  We have a giant row now of giant zucchini and yellow crookneck squash plants.  We also had some in another part of the garden, so many that we ourselves took out a few plants to make room for other vegetables.

We have made yummy stir fries with it.  I've cooked it with garden tomatoes and basil and onions.  I've made a zucchini casserole.  And I figured out how to make zucchini patties.  But I still had to start giving away the "dreaded" zucchini.  My friend took a large box of them off my hands, and then sent me a recipe of what she did with them.  She not only made zucchini patties, she made six batches of them, for her freezer.  Now this starts getting exciting to me.  I'd love to have a freezer shelf full of delicious gluten-free vegan patties.  The recipe she sent me wasn't gluten-free, but I've worked it over, and the results passed approval with every family member today, in sandwiches, with thick slices of garden tomato, sweet onion sliced thinly, vegenaise, ketchup, etc.  

Zucchini Patties - Gluten-free, Vegan
For the Freezer

1.  Get out your biggest bowl and start grating your zucchini and/or yellow crookneck squash to see how many batches you can make.  There is 9 cups of zucchini per batch.  Measure out how much you have.  I had enough for 5 batches.  I divided it between my two giant bowls that I use when canning fruit, so I would have room to add ingredients and mix.  Use an electric grater or food processor of some sort to get the job done quickly.  (You can also just make one batch at a time for immediate eating or for freezing, depending on your family size.)  The patties can be used in sandwiches, like a vegeburger.  Or they can be arranged in a baking dish, covered with gravy, and baked like a casserole.

One batch made averaged around 63 patties.  5 batches made 316 patties.


9 cups of zucchini and/or yellow crookneck quash, shredded in a food procesor
4 medium onions, or so, chopped in a food proceesor
4 cups of gluten free rolled oats
2 more cups of gluten free rolled oats, ground up in your blender, food processor or grinder until it is a flour consistency
2-3 cups of gluten free bread crumbs.  (I make bread crumbs with gluten-free Millet Bread, by Food for Life, from the freezer section at the store.  Thaw the bread in the oven or toaster, then use the S-blade in the food processor to break it up into tiny pieces. The Millet bread goes a long ways.  Two loaves was enough for 5 batches. Another kind of bread might work fine also.  You could also use more oats instead of the bread crumbs.)
4 Tbsp La Chikky Seasoning by the Vegetarian Express (or other chicken-style seasoning)
1 Tbsp salt (adjust this amount if you use a chicken-style seasoning with more or less salt, such as McKays, which has a large amount of salt.  Bills Best brand might need more salt.)
1 tsp garlic powder
2 tsp onion power
1/4 cup of Nutritional yeast flakes
1 cup raw cashew pieces, chopped or ground small (use different nuts or seeds if you desire)
1 cup raw sunflower kernels, chopped or ground small (use different nuts or seeds if you desire)

Shred the zucchini and/or yellow crook/neck squash on medium shred.  Place in a very large bowl.  Chop or grind up the onions finely, and add to the zucchini.  Add all the other ingredients.  Mix thoroughly.  Use a wooden spoons or clean hands and keep working it until the whole mixture is quite wet and holds together well.  (It is ok to let the mixture sit overnight in the refrigerator to set up even more, and then bake the patties in the morning.)

Spray a baking sheet or two.  Use a 1/3 cup measuring cup as a scoop.  Place a wide canning ring on the the baking sheet.  Place 1/3 cup of the zucchini mixture in the ring, and flatted down into the ring with a spoon.  Move the ring and make another patty.  Repeat until the tray is full.

Bake at 400 degrees.  After the tray has been in the oven 20 minutes.  Remove and turn over each patty.  Then bake for another 20 minutes.  If you have enough baking sheets you can have them filled and ready when the first trays are finished.  This helps speed up the large batch baking process.

Place the baked patties on something to cool.  When cool place them in ziplock bags in appropriate numbers for your family.  Label the bags, and put them in the freezer to use through the winter months.

It took a little work last night and this morning, but it is going to be a real treat to have gluten-free convenience food in my freezer for months.  If I have enough time, I think I'll make some more before the garden stops making zucchini.


  1. Gluten free rolled oats????
    Never heard of them.
    Rolled oats are a no-no here.

    Have you tried this recipe with rolled rice/
    Would that work?

  2. Gluten free rolled oats haven't been contaminated with gluten in the field or factory. They are wonderful! You can find them online or in many health food stores now. Some people can't eat oats at all though. I have tried rolled rice before, but not with this recipe. I know the texture would be different. If I were making this recipe and couldn't use gluten free rolled oats, I might substitute a mixture of grains, such cooked brown rice, cooked quinoa, or quinoa flakes, and maybe some of the rolled rice, all soaked up. It's work a try to see what happens. Maybe make a 1/4 batch to see how it works first. This is a large recipe.

  3. My, I used to make these 30 years ago, I am amazed because the recipe is just as I made them,(stainless bowl included!) although I made it up, and never wrote it down. I used walnuts instead of cashews. I have recently wondered if I could remember how to do it. Now I can just follow this recipe! Thank you! --even the photographs could have been mine!

    1. I guess good ideas are just plain good. I am glad the recipe helps. Walnuts would likely work great! I have to try them sometime. And really, I made all kinds of variations of the recipe now. Carrots are a great addition, or substitution.

  4. Let me know what you think of walnuts. They give a wonderful taste that the other nuts lack. Beverly

  5. Lately I have been leaving out the cashews and just grinding up more sunflower seeds, since they are less expensive. I think it still tastes fine. It is also best if you let the mixed ingredients set in the refrigerator for a few hours before you bake them, or overnight.


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