There are recipes you make once and forget, and recipes that quietly become part of your permanent repertoire. This one – chicken and zucchini patties loaded with fresh herbs and hidden vegetables – belongs firmly in the second category.

The reason they keep getting made is the same reason they work so well: they are genuinely versatile. The patties themselves are straightforward and quick to put together, but they take on completely different personalities depending on what you serve them with. Pair them with steamed rice and Chinese broccoli for something fresh and Asian-inspired. Serve them with a simple Greek salad and a spoonful of tzatziki for a Mediterranean feel. Put them alongside classic steamed vegetables for a no-fuss weeknight dinner. Or make a double batch on Sunday and refrigerate them for quick lunches all week.

They are also, quietly, one of the healthier things you can put on the table – high in lean protein, packed with vegetables and completely free of gluten and dairy.

Why this recipe works so well for Australians over 60

Protein becomes increasingly important as we age. After 60, the body naturally begins to lose muscle mass at an accelerating rate – a process called sarcopenia – and adequate protein intake is one of the most reliable ways to slow it down. Chicken mince is an excellent lean protein source, and these patties deliver a meaningful serve per portion without the heaviness of red meat.

The zucchini adds fibre, vitamins C and B6, potassium and manganese, and it keeps the patties moist without adding calories. Zucchini is also relatively high in lutein and zeaxanthin, which can help support overall eye health – a consideration that becomes more relevant with age.

The coriander and cumin are not just flavour additions. Both have been associated with anti-inflammatory properties in nutritional research, making them genuinely useful additions to the diets of older Australians managing joint health or inflammation.

Bake or fry — which is better?

Both options are worth understanding.

Frying in a small amount of olive oil produces a crispier exterior and a slightly richer flavour. Olive oil is a healthy fat and the amount used is minimal – this is not a deep-fried situation. For most people the pan-fried version is preferable for texture.

Baking produces a slightly softer result but is completely hands-off once the patties are in the oven, which makes it practical when you are cooking a large batch or managing multiple dishes at once. It is also the better option if you are cooking for someone who needs to avoid any added fat.

The one technique that makes a difference

The mixture will be quite wet when you combine it. This is correct and expected – the moisture from the zucchini is what keeps the patties tender. Resist the urge to add flour or breadcrumbs to firm it up. Instead, use a spoon to press each portion into shape directly in the pan or on the tray rather than forming patties by hand. They will firm up beautifully during cooking.

Six ways to serve chicken and zucchini patties

The patties work with an almost unlimited range of accompaniments, but here are the combinations that work best:

With steamed rice and Chinese broccoli (gai lan) – a light soy and sesame dressing over the broccoli completes the Asian flavour profile beautifully.

With a simple Greek salad and tzatziki – cucumber, tomato, olives, feta and a generous spoonful of yoghurt dip alongside.

With roasted sweet potato and a green salad – a hearty dinner that feels satisfying without being heavy.

With sourdough toast and sliced avocado – a protein-rich lunch that takes under five minutes to assemble once the patties are cooked.

As sliders in small bread rolls with lettuce, tomato and aioli – excellent for entertaining or a more casual weekend meal.

Cold from the fridge with a dipping sauce – they reheat well but are also genuinely good eaten cold, which makes them excellent packed lunches.

Meal prep and storage

These patties keep well in the fridge for up to four days, making them excellent for meal prep. They reheat very well on the stovetop, in an air fryer or in the microwave. They also freeze beautifully – layer between sheets of baking paper in an airtight container and freeze for up to three months. Defrost overnight in the fridge and reheat in a pan or air fryer.

For anyone managing a busy week, making a double batch on Sunday is one of the most practical investments of thirty minutes you can make. Lunch and a quick dinner are sorted for the next several days.