Galettes Courgettes Chèvre Basilic: Crispy Zucchini Goat Cheese Galettes

What Are Zucchini, Goat Cheese, and Basil Patties?

These skillet patties are a quick, French inspired dish that turns a few simple ingredients into something crisp, golden, and full of flavor. In France they are called galettes courgettes chèvre basilic, which translates directly to zucchini, goat cheese, and basil flat cakes.

The recipe relies on grated zucchini, crumbled fresh goat cheese, chopped basil, an egg, and just enough flour to hold everything together.

The method is straightforward: combine everything into a thick batter, then fry spoonfuls in a skillet until the outsides turn lightly browned and the centers stay tender.

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Goat cheese brings a tangy, almost lemony creaminess that cuts through the mild taste of zucchini, while fresh basil adds a clean herbal note.

Because the patties cook in a small amount of oil over medium heat, the exterior develops a delicate crust while the inside remains soft.

The result is a rustic, savory patty that works equally well as a quick weeknight dinner, a vegetable side, or even a picnic offering.

The first time I made these, my garden zucchini had come in all at once and I needed something beyond the usual sauté.

These patties became an instant summer favorite because they take only minutes of active pan time, and the simple ingredient list means I can put them together even on busy evenings.

Fresh basil from the garden and a log of goat cheese from the fridge are all you need beyond the zucchini, so they have become part of my regular rotation from late spring through early fall.

Because the patties are flour bound rather than crust wrapped, they are naturally lighter than a traditional baked galette, and they require no special dough skills. The flavor is distinctly Mediterranean, and the patties are a great way to use up a surplus of summer squash without heating the oven for a long time.

Ingredients

The ingredient list for these zucchini goat cheese patties is intentionally short, and each component plays a specific role. Zucchini provides the bulk and a neutral background, goat cheese adds tang and creaminess, basil contributes freshness, and egg with flour bind everything into portions that hold their shape in the skillet.

Goat cheese contributes both moisture and flavor, so you do not need to add extra liquid. The basil should be chopped finely to distribute its flavor evenly.

Because salt draws water out of zucchini, it is important to add only a light pinch before mixing and then adjust after the patties are cooked if needed.

The flour amount may need a slight adjustment depending on how thoroughly you drain the zucchini; the batter should be soft but hold its shape on a spoon.

How to Make Zucchini Goat Cheese Patties

The process moves quickly once the zucchini is grated and drained. Working in stages keeps the batter from becoming watery, which is the main concern with any zucchini based preparation. The steps below follow a method that has given me consistently crisp patties with a soft, tender interior.

Step 1: Prepare the Zucchini

Finely grate the zucchini using the large holes of a box grater or a food processor grating disc. Pile the shredded zucchini into a clean, thin kitchen towel or a double layer of cheesecloth, gather the corners, and squeeze firmly over the sink or a bowl.

Remove as much liquid as you can. The more moisture you extract, the crispier the final patties will be. For an extra step, you can sprinkle a tiny pinch of salt onto the shredded zucchini and let it sit in a colander for 10 minutes before squeezing, but the towels alone usually do the job well enough.

Step 2: Mix the Main Ingredients

Place the drained zucchini in a mixing bowl. Crumble the fresh goat cheese directly over the zucchini, then add the finely chopped fresh basil. Use a fork or your fingers to toss everything together gently, breaking up any large clumps of cheese.

The goat cheese should be distributed in small pockets rather than one solid mass, so the tangy flavor appears in every bite.

Step 3: Make the Batter

Crack the egg into the bowl, sprinkle in the flour, and season lightly with salt and pepper. Stir with a fork or a spatula until the mixture is fully combined and no dry flour streaks remain.

The batter should be cohesive but still fairly soft; it will hold its shape when you lift a spoonful. If the batter looks too wet, you can add a small extra sprinkle of flour, but go easy because too much flour will make the patties dense.

The egg and flour work together to bind the shredded vegetable and cheese into portions that will not fall apart in the skillet.

Step 4: Fry the Patties

Set a large skillet over medium heat and add enough oil to just cover the bottom with a thin film.

When the oil shimmers, drop spoonfuls of the batter into the pan, gently flattening each portion with the back of the spoon to form a round patty about 1/2 inch thick. Leave a little space between patties so you can flip them easily.

Cook without moving until the underside is golden brown and releases easily from the pan, about 3 minutes. Carefully flip each patty and cook the second side for another 3 minutes, or until golden and cooked through.

Step 5: Drain and Serve

Transfer the finished patties to a plate lined with paper towels to blot any surface oil. Serve them hot, while the exterior is still crisp and the center is warm and creamy. Waiting to serve is fine for a few minutes, but the texture is at its best right out of the pan.

How to Keep the Patties Crisp

Zucchini is packed with water, and that moisture is the main enemy of a crisp crust. Thorough draining after grating is the single most important step.

Even after a good squeeze, some water will slowly release from the grated vegetable, so work quickly once the zucchini is mixed into the batter.

Letting the batter sit too long before frying can cause a thin pool of liquid to form around the edges; if that happens, simply stir it back together just before cooking.

Preheating the oil properly before adding the patties is just as important. When the surface hits hot oil, it seals almost immediately and begins to color, while the center stays tender.

If the oil is not hot enough, the batter will absorb it slowly and turn oily instead of crisp. A medium heat, not ripping hot, gives the patties enough time to cook through without burning the exterior.

Avoid heavy salting at the zucchini stage because salt draws out even more liquid, which can make the batter loose. Season lightly when mixing, then add a finishing sprinkle of salt after frying if needed.

Using a fine grater also helps because the short, uniform shreds cook evenly and release moisture more predictably, creating patties that brown uniformly across the surface.

Quick tip: After squeezing the grated zucchini, I like to press it once more inside a paper towel to grab any last drops of water. It takes only a few seconds and makes a noticeable difference in how crisp the patties become.

Preparation Tips

A few small habits can turn a good batch of patties into a great one. Keep the grated zucchini pieces similar in size by using the same grater hole size consistently; this avoids having some fine shreds that cook too fast and thick ones that stay underdone.

If you notice liquid pooling in the bowl after mixing the batter, give it a quick stir before portioning each spoonful, so the flour stays evenly distributed.

Use a cookie scoop or a rounded tablespoon to portion the batter, so every patty is roughly the same size. Even sizing means even cooking, and you will not end up with some that are burnt and others that are pale.

Stick to medium heat and resist the urge to turn it up. Medium heat allows the outside to develop a deep golden brown while the egg based batter sets all the way to the center.

Serve the patties as soon as they come out of the pan. If you need to hold them for a few minutes, place them on a wire rack set over a baking sheet in a low oven (around 200°F), but avoid covering them with foil because the trapped steam will soften the crisped exterior.

• Grate finely and uniformly.
• Season lightly before mixing; adjust later.
• Stir the batter again just before frying if any liquid has separated.
• Keep all spoonfuls similarly sized.
• Maintain medium heat throughout cooking.

Storage and Reheating

Once the patties have cooled completely, place them in an airtight container and refrigerate them. They will keep well for about 2 days, though some sources suggest 3 days in a very cold refrigerator.

I find that the texture and flavor are best within the first 48 hours, after which the patties may start to soften and lose their crisp personality.

When you are ready to reheat, skip the microwave. A dry skillet over medium heat is the best way to bring back some of the original crispness; just warm each side for a minute or two until the patties are heated through and the exterior recovers a slight crunch.

The air fryer also works well at 350°F for about 3 minutes. The patties can be prepared ahead, cooked, cooled, and then refrigerated. They reheat beautifully for a quick lunch or an easy side, making them a practical make ahead option for busy days.

Variations

The base recipe is flexible. Fresh goat cheese can be swapped for feta, which brings a saltier, brinier character. Crumbled firm feta works well, but because it is drier than fresh chèvre, you may need to watch the batter consistency and add a tiny splash of water or an extra dab of oil if the mixture seems too stiff.

A firm cheese like shredded Gruyère or aged cheddar can also work, though the flavor will shift away from the tangy profile and toward something more savory and rich.

Grated carrot adds a subtle natural sweetness and a pretty orange fleck. Squeeze the carrots the same way you squeeze the zucchini, because carrots also release water.

Sliced green onions or finely chopped chives bring a fresh, mild oniony bite that pairs well with the basil. You could even mix in a spoonful of chopped sun dried tomatoes or a pinch of dried oregano for a more Italian leaning version.

For a gluten free adaptation, use a 1 to 1 gluten free all purpose flour blend in place of the regular flour; the egg and cheese do much of the binding anyway.

The key is not to overload the batter with add ins; the zucchini and basil should still be the focus. If you add extra moist vegetables, be prepared to adjust the flour upward slightly so the patties hold together in the skillet.

Serving Ideas

For a picnic, pack the cooled patties in a single layer inside an airtight container, and carry a small jar of lemon herb yogurt sauce or tzatziki on the side.

Keeping the sauce separate until just before eating helps the patties stay firm instead of turning soft from the moisture. A handful of arugula or mixed greens tucked into the container turns the patties into a satisfying finger friendly main.

At home, serve them warm with a crisp green salad dressed in a light vinaigrette made from olive oil, lemon juice, and a tiny touch of Dijon mustard. The acidity of the dressing cuts through the richness of the goat cheese.

The patties also work as a starter or as a vegetable side dish alongside grilled fish or roast chicken. Their small, palm sized shape makes them easy to pass around as an appetizer with a glass of chilled white wine or sparkling water with basil.

For a heartier meal, pair them with a bowl of creamy vegan zucchini pasta with basil and lemon, which echoes the same summer flavors in a more substantial form.

A pat of garlic scape compound butter melting on the hot patties adds a burst of garlicky richness that takes them from simple to special, especially in early summer when garlic scapes are in season.

Frequently Asked Questions