Greek Zucchini Cakes Recipe

Name: Greek Zucchini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb zucchini, grated; 1 teaspoon kosher salt or ¾ teaspoon table salt; ¾ cup crumbled feta cheese (or fairly strong aged goat cheese); 1 large egg, lightly beaten; 4 -5 green onions, thinly sliced; 3 tablespoons flour; ¼ cup roughly chopped toasted pine nuts; 1 bunch chopped stemmed fresh dill or 2 teaspoons dried dill, lightly crushed (use fresh); 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, lightly crushed (use freshed); 2 -4 cloves garlic, finely chopped,to taste; ¼ teaspoon fresh ground black pepper; extra virgin olive oil, for pan frying

Servings: persons

1 lb zucchini, grated
1 teaspoon kosher salt or ¾ teaspoon table salt
¾ cup crumbled feta cheese (or fairly strong aged goat cheese)
1 large egg, lightly beaten
4 -5 green onions, thinly sliced
3 tablespoons flour
¼ cup roughly chopped toasted pine nuts
1 bunch chopped stemmed fresh dill or 2 teaspoons dried dill, lightly crushed (use fresh)
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, lightly crushed (use freshed)
2 -4 cloves garlic, finely chopped,to taste
¼ teaspoon fresh ground black pepper
extra virgin olive oil, for pan frying

1
Toss the grated zucchini with the kosher salt in a colander, and set aside for 5 minutes (no longer, or it will be mush).
2
Rinse in cold water, and squeeze dry in a kitchen towel, or press in the colander until dry.
3
Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a medium bowl, and fold in the zucchini.
4
Form into 24 small cakes (about 2 Tbsp of mixture for each) or 8 larger cakes, and saute in olive oil over medium-high heat until browned, turning once, about 3-4 minutes on each side.
5
Drain on paper towels, and serve immediately.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb zucchini, grated, 1 teaspoon kosher salt or ¾ teaspoon table salt, ¾ cup crumbled feta cheese (or fairly strong aged goat cheese), 1 large egg, lightly beaten, and more.

Yes, Greek Zucchini Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Greek Zucchini Cakes

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