Zucchini Pancakes

Makes 6 – Recipe can be doubled


1 lb zucchini
1 1/2 teaspoons kosher salt, divided
2 large eggs
1 medium lemon, squeezed
3 medium scallions, chopped
1 tablespoon of each: fresh parsley, fresh dill, and fresh chives, all chopped fine
¼ teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 teaspoon baking powder
3 tablespoons olive oil, divided


Trim and grate the zucchini in the large holes of a box grater into a medium bowl. Sprinkle with 1 teaspoon of the kosher salt and toss to combine. Set the bowl aside for later. Transfer to a colander. Let sit in the sink or over a bowl for at least 30 minutes.

Plate 2 large eggs in a medium bowl and whisk with a fork until broken up.
Combine the dry ingredients in a mixing bowl: flour, ½ teaspoon salt, 1 teaspoon baking powder, and pepper.

Place the shredded zucchini in a kitchen towel and squeeze out as much liquid as possible. Return to the bowl that was set aside. Add 1 tablespoon of lemon juice, scallions, herbs, and 1 tablespoon of olive oil. Mix well. Add the flour mixture, gently folding in the zucchini mixture with a spatula. Add the edd and mix well.

Heat 2 tablespoon oil in a large skillet. When hot add pancake batter by ¼ cupfuls or use a muffin scoop. Cook until golden brown on one side, about 4 minutes, turn over and cook for 3 more minutes. Transfer to a plate and keep warm in a low-set oven. Repeat with the remaining batter. Serve the pancakes with Tzatizi Sauce.
I also round out the meal with corn-on-the-cob and Greek salad.

Tzatziki Sauce


1 medium cucumber, peeled and sliced
1 teaspoon kosher salt divided
2 garlic cloves, peeled, finely grated
1 teaspoon white wine vinegar
1 tablespoon Extra Virgin Olive Oil
2 cups plain Greek yogurt
¼ teaspoon ground pepper
1 teaspoon dried dill
½ cup crumbled feta cheese


Use a box grater to manually grate the cucumber.
Toss the grated cucumbers with ½ teaspoon kosher salt. Let drain in a colander for 10 minutes. Squeeze the salted cucumbers to extract any liquid.

In a mixing bowl, place the garlic with the remaining ½ teaspoon salt, vinegar, and extra virgin olive oil. Mix to combine.
Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and the remaining ingredients.

Cover and refrigerate for several hours for the flavors to develop.