Recipe courtesy of Lori Stein,
Maura Webber,
and
Joanne Lamb Hayes
Greek Zucchini Cakes
- Level: Intermediate
- Yield: 24 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 36
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 12
- Sodium
- 71
- Total: 50 min
- Prep: 30 min
- Inactive: 5 min
- Cook: 15 min
Ingredients
1 pound zucchini, grated
1 teaspoon kosher salt or 3/4 teaspoon table salt
3/4 cup crumbled feta cheese
1 large egg, lightly beaten
3 green onions, thinly sliced
3 tablespoons all-purpose flour
1/4 cup chopped pine nuts
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried
1 garlic clove, finely chopped
1/4 teaspoon freshly milled black pepper
Olive oil
Directions
- Combine the grated zucchini and kosher salt. Set aside for 5 minutes (no more, or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry.
- Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each) and saute in olive oil, turning once, until browned, about 3 minutes on each side. Serve immediately.