Zucchini, Walnut, And Feta Cakes With Cucumber-Yogurt Sauce Recipe

Name: Zucchini, Walnut, And Feta Cakes With Cucumber-Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup uncooked quinoa; 1/4 cup chopped walnuts; 4 1/2 cups grated zucchini (about 2 medium); 1/2 teaspoon kosher salt, divided; 1/4 cup thinly sliced green onions; 3 tablespoons chopped fresh dill; 3/4 teaspoon freshly ground black pepper, divided; 3 ounces feta cheese, crumbled (about 2/3 cup); 2 large eggs, lightly beaten; 2 tablespoons olive oil, divided; 1 (6-ounce) container plain nonfat Greek yogurt; 1 cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups); 1 garlic clove, minced; 4 cups mixed salad greens (about 2 ounces)

Servings: persons

1/2 cup uncooked quinoa
1/4 cup chopped walnuts
4 1/2 cups grated zucchini (about 2 medium)
1/2 teaspoon kosher salt, divided
1/4 cup thinly sliced green onions
3 tablespoons chopped fresh dill
3/4 teaspoon freshly ground black pepper, divided
3 ounces feta cheese, crumbled (about 2/3 cup)
2 large eggs, lightly beaten
2 tablespoons olive oil, divided
1 (6-ounce) container plain nonfat Greek yogurt
1 cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)
1 garlic clove, minced
4 cups mixed salad greens (about 2 ounces)

1
Place quinoa in a mini food processor; process 1 minute or until finely ground. Add chopped walnuts to processor; process until smooth.
2
Place zucchini in a colander, and sprinkle with 1/4 teaspoon salt. Toss well. Let stand 10 minutes, tossing occasion-ally. Press zucchini between paper towels until barely moist.
3
Combine zucchini, green onions, dill, 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, cheese, and eggs in a large bowl; stir to combine. Sprinkle quinoa mixture over zucchini mixture; stir well to combine.
4
Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/3-cup) zucchini batter mounds to pan; flatten into 3-inch cakes. Cook 4 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and batter to yield 8 cakes total.
5
Combine remaining 1/4 teaspoon pepper, yogurt, cucumber, and garlic in a small bowl. Divide greens evenly among 4 plates. Top each serving with 2 cakes and about 1/4 cup cucumber mixture. Serve immediately.

389

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 14 ingredients. The key ingredients include: 1/2 cup uncooked quinoa, 1/4 cup chopped walnuts, 4 1/2 cups grated zucchini (about 2 medium), 1/2 teaspoon kosher salt, divided, and more.

Yes, Zucchini, Walnut, And Feta Cakes With Cucumber-Yogurt Sauce 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.

Zucchini, Walnut, And Feta Cakes With Cucumber-Yogurt Sauce

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