Greek-Inspired Zucchini Pancakes

5 Aug

Keep those zucchini & summer squash coming! Here’s another great way to use them.

Time: 20 minutes           Serves: 4


  • 1 large zucchini or summer squash (or half of each – which is what I used)
  • 1 large garlic clove, minced
  • 1/2 cup (whole grain) bread crumbs
  • 1/2 cup crumbled feta cheese
  • 1 large egg
  • salt & pepper, to taste
  • pinch of crushed red pepper
  • 1/4 tsp dill weed (or more to taste)
  • 1/4 tsp oregano (or more to taste)
  • splash of fresh lemon juice
  • olive oil for pan frying
  • sour cream (plain Greek yogurt or Crème fraiche work too)
  • micro-greens or fresh herbs of choice for garnish

How to make it

  • Grate zucchini/squash with a box grater or in food processor fitted with grater blade. Place in a colander and squeeze to drain off some excess liquid.
  • Place drained zucchini, minced garlic, bread crumbs, cheese, egg, lemon juice and seasonings into a large mixing bowl. Mix to incorporate.
  • Heat oil in a large skillet over medium heat. Drop large spoonfuls into skillet and pat down a bit. Cook on each side for about 3 minutes, until browned. Drain on paper towel.
  • Serve with sour cream and garnish with micro-greens of fresh herbs.

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