Greek Zucchini Cakes

READY IN: 1hr 15mins
Recipe by Toby Jermain

Saw this on "Sara's Secrets" on FoodTV, and it just grabbed me! We had it for dinner the next night, and it was delicious. We were short on feta, so I used half of a log of Montrachet that has been hidden in the back of the fridge since '99... definitely what you would call 'aged goat cheese'!

Top Review by BarbieRose

IF you plant zucchini and your family and neighbors always say you grow too much, try this recipe. They will ask you to grow MORE!

Ingredients Nutrition

Directions

  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.
  6. Yield: 24 cakes.

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