Crispy Zucchini Patties with Greens – One Week Later and Still Fresh
Every week before her next OrganicBox delivery arrives, Alice takes a look at what's left in the fridge and finds a delicious way to make sure nothing goes to waste.
This week's rescue started with just a few vegetables: two zucchini, 200g of green beans and 100g of snow peas.
But there was something particularly impressive about this week's leftovers.
They were from the previous Friday's OrganicBox delivery and, a full week later, they were still beautifully fresh.
Alice finds that good-quality organic produce stores incredibly well, particularly when it's kept properly in good-quality vegetable containers in the fridge.
So, what to make with them?
Golden, crispy zucchini and parmesan patties with a fresh, crunchy side of green beans and snow peas sounded just about perfect.
🥒 Crispy Zucchini & Parmesan Patties
I started by grating the two zucchini, sprinkling them with a little salt and leaving them in a strainer for about 10 minutes.
Then came the important part.
I squeezed out as much moisture as possible using paper towel, although a clean tea towel works just as well.
This is the secret to getting beautifully crispy zucchini patties.
Once the zucchini was nice and dry, I mixed it with:
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1 egg
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¼ cup grated parmesan
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1½ tablespoons flour
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1½ tablespoons breadcrumbs
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A pinch of garlic powder
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Black pepper
I shaped the mixture into flat patties and heated a couple of tablespoons of oil in a frying pan over medium-high heat.
The patties were cooked for several minutes on each side until beautifully golden and crispy on the outside.
Simple ingredients, but so good.
🫛 Fresh & Crunchy Greens
To go alongside the zucchini patties, I kept the green beans and snow peas fresh and simple.
I blanched them in boiling water for about two minutes before transferring them immediately into a bowl of iced water.
This stops the cooking process and helps the vegetables keep that lovely fresh crunch.
Once drained, I tossed them with a drizzle of olive oil, a squeeze of fresh lemon juice and a sprinkle of parmesan.
Then I raided the pantry.
I added some toasted slivered almonds and a handful of dried cranberries for a little extra crunch and sweetness.
They're completely optional, but if you've already got them in the pantry, they're a delicious addition.
And dinner was done.
A few vegetables that were left at the end of the week had become a colourful, satisfying meal that looked anything but leftover.
💚 Alice's Rescue Tip
Don't underestimate how far a few leftover vegetables can go.
With an egg, a little parmesan and a couple of pantry staples, two zucchini can become golden crispy patties, while a handful of greens can be transformed into the perfect side.
Sometimes the trick isn't deciding what recipe to make.
It's simply looking at what you already have and asking:
"What can I turn this into?"
You might end up with a meal that looks and tastes like you planned it all along.
Two zucchini.
A handful of green beans and snow peas.
A few pantry staples.
One delicious dinner.
Every veggie enjoyed. Nothing wasted.
Ready for another week of fresh OrganicBox goodness.
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About Alice
Alice is an OrganicBox customer who loves creating simple meals from whatever vegetables are left in her fridge before her next delivery arrives.
Her Fridge Rescue ideas show that great meals don't need complicated recipes—just good produce, a little creativity and the confidence to trust your ingredients.
