Turkey Zucchini Feta Patties

Juicy turkey patties with salty feta and golden zucchini edges. Keep patties about 1/2 inch thick so the center cooks before the crust darkens.

Why you’ll love this recipe

• Juicy turkey patties with salty feta and golden zucchini edges.
• Keep patties about 1/2 inch thick so the center cooks before the crust darkens.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz ground turkey
• 1 zucchini, small grated
• 2 oz feta, crumbled
• 1 eggs, beaten
• 1/4 cup panko breadcrumbs
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Squeeze grated zucchini firmly in a clean towel to remove excess moisture.

2. 02

   Build the flavor

   Mix turkey, zucchini, feta, egg and panko just until combined. Shape into 6 flat patties.

3. 03

   Heat oil in a nonstick skillet over medium

   Heat oil in a nonstick skillet over medium. Cook patties 5–6 minutes per side, until the center reaches 165°F.

4. 04

   Bring it together

   Rest 3 minutes and serve in a single layer so the crust stays crisp.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Keep patties about 1/2 inch thick so the center cooks before the crust darkens.

Make it your own

Use ground chicken in place of turkey and keep the 165°F endpoint.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.