Categories: Appetizers
Ingredients
- 2 lbs. zucchini, shredded
- 3/4 tsp sea salt
- 2 large eggs
- 1 1/4 cups crumbled feta cheese
- 6 scallions, finely chopped
- 2/3 cup finely chopped fresh dill
- 1 tbsp. dried oregano, crumbled
- 1/4 tsp black pepper
- 1 1/2 cups dry breadcrumbs
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- Greek yogurt, for serving
Directions
-
Toss zucchini with salt in a colander. Let stand for 20 minutes. Squeeze handfuls at a time to extract most of the moisture.
-
Preheat oven to 400. Line 2 baking sheets with parchment paper; coat with cooking spray.
-
Lightly beat eggs in a large bowl. Add the zucchini, feta, scallions, dill, oregano, and pepper and stir gently to mix. Combine breadcrumbs and flour in a medium bowl. Mix 1/2 cup of the breadcrumb mixture into the zucchini mixture.
-
Shape 1/4 cup of the zucchini mixture into a patty about 3 inches wide and coat in the breadcrumb mixture. Place on a prepared pan. Repeat with the remaining zucchini mixture to make 20 patties. Brush the patties with oil.
-
Bake the patties until golden brown, turning once halfway through, about 40 minutes. Serve with yogurt.