Zucchini Pancakes

Adapted from Eating Well Magazine

2 pounds zucchini, shredded 

1 teaspoon salt 

2 eggs 

1 ¼ muenster cheese, grated

6 scallions, finely chopped 

⅔ cup fresh dill, finely chopped 

1 tablespoon dried oregano

¼ teaspoon ground pepper 

1 ½ cups breadcrumbs

½ cup all-purpose flour or gluten free flour blend

¼ cup olive oil 

1-2 cups plain Greek yogurt, for serving. Optional 

  1. Combine the zucchini with 1 teaspoon of the salt, and let it sit in a colander for 10 minutes. Then squeeze out the remaining water from the zucchini. Discard the water
  2. In a separate bowl, lightly beat eggs. Add the zucchini, feta, scallions, dill, oregano and pepper and stir gently to mix.
  3. In a separate bowl, combine the breadcrumbs and flour. Mix ½ cup of the breadcrumb mixture into the zucchini mixture.
  4. Shape ¼ cup of the zucchini mixture into a patty, and coat it with the breadcrumb mixture. Repeat with the remaining zucchini mixture
  5. Heat a large skillet over a medium heat. When it’s hot, at 1-2 tablespoons of olive oil to the pan, and add the pancakes. Cook on each side until they’re browned

Serve with yogurt

Makes approximately 20 pancakes