Name: Delicious Zucchini and Potatoes with Mozzarella
Prep time: 15 min
Cook time: PT-488454H59M5S
Total time: PT-488454H59M5S
Cuisine: Mediterranean
Ingredients: 2 zucchini; Salt, to taste; 2 potatoes; 1 onion; 1 carrot; A sprig of parsley; 2 eggs; Black pepper, to taste; 3 tablespoons breadcrumbs; Mozzarella cheese, cut into cubes; Olive oil, for frying

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A comforting and simple dish, this zucchini and potato recipe with mozzarella brings out the best in humble ingredients. With soft potatoes, sweet zucchini, melty cheese, and aromatic herbs, this recipe is the perfect combination of hearty and healthy.

Delicious Zucchini and Potatoes with Mozzarella

Why You’ll Love This Recipe

I love how quick and budget-friendly this recipe is while still tasting like something special. The zucchini and potatoes make it feel nourishing, and the mozzarella adds just the right amount of indulgence. It’s a great way for me to sneak vegetables into a meal without sacrificing flavor. Whether I serve it as a side or a main course, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 zucchini
Salt
2 potatoes
1 onion
1 carrot
A sprig of parsley
2 eggs
Black pepper
3 tablespoons breadcrumbs
Mozzarella cheese
Olive oil

Directions

I start by grating the zucchini and then sprinkle it with a bit of salt. I let it sit for about 10 minutes, then squeeze out the excess moisture.
Next, I peel and grate the potatoes, carrot, and onion, then mix them with the zucchini.
I finely chop the parsley and add it to the mix, along with the eggs, breadcrumbs, salt, and pepper.
I stir everything together until it forms a uniform mixture.
I heat a little olive oil in a non-stick pan over medium heat.
I scoop out portions of the mixture and form small patties or croquettes, adding a cube of mozzarella in the center of each before shaping.
I pan-fry them until golden brown on both sides, about 3–4 minutes per side.
Once they’re crispy and cooked through, I drain them on paper towels and serve warm.

Servings and timing

This recipe makes about 10 croquettes and serves 4 people. From prep to plate, it takes around 35–40 minutes total—15 minutes for prep and about 20–25 minutes for cooking.

Variations

I sometimes use sweet potatoes instead of regular potatoes for a slightly sweeter taste.
For extra flavor, I add grated Parmesan cheese into the mixture.
If I want a gluten-free version, I replace the breadcrumbs with crushed gluten-free crackers or almond flour.
I also enjoy adding a pinch of smoked paprika or chili flakes when I want a bit of heat.

storage/reheating

Once cooled, I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either pan-fry them again until warm or place them in the oven at 350°F (175°C) for 10 minutes. They can also be frozen after cooking—just wrap them individually and freeze for up to 2 months. I reheat them directly from frozen in the oven.

FAQs

How do I keep the croquettes from falling apart?

I make sure to squeeze out all the moisture from the zucchini and potatoes. This helps everything bind together better.

Can I bake them instead of frying?

Yes, I often bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through for even crispiness.

What kind of mozzarella should I use?

I prefer using low-moisture mozzarella cubes to avoid making the mixture too wet. Fresh mozzarella can work, but I dry it with paper towels first.

Can I make the mixture ahead of time?

Yes, I prepare the mixture a few hours in advance and keep it covered in the fridge until ready to cook.

Are these good for kids?

Absolutely. They’re soft, cheesy, and mild in flavor, which makes them a great way to help kids enjoy vegetables.

Conclusion

This zucchini and potato recipe with mozzarella is a go-to for me when I want something easy, satisfying, and full of flavor. It’s versatile, family-friendly, and always delivers comfort in every bite. Whether I serve it as a side or enjoy it on its own, it’s a dish I come back to time and time again.