Recipe courtesy of Lori Stein, Maura Webber, and Joanne Lamb Hayes

Greek Zucchini Cakes

  • Level: Intermediate
  • Total: 50 min
  • Prep: 30 min
  • Inactive: 5 min
  • Cook: 15 min
  • Yield: 24 cakes
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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


  1. 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.
  2. 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.
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