These Greek Zucchini Cakes are packed with fresh zucchini, tomatoes, scallions, feta cheese, panko and lots of herbs. They're easy to make and are perfect for serving as an appetizer or side or even for a light and fresh lunch. Top the zucchini cakes with your favorite Tribe Mezze Dip for even more delicious flavor!
(Thank you to Tribe for sponsoring this post. As always, all opinions are my own)
Do you ever think about how wild it is that you can use zucchini for so many delicious things, from appetizers all the way to desserts?
I love that you can hide zucchini in cakes, muffins, and cookies... But I also like to use it in ways that really display its flavor and allow me to squeeze out every remaining drop of warm weather produce possible.
I'm thrilled to be working with Tribe to introduce you to their line of Mezze Dips and share with you a zucchini recipe that the dips complement perfectly.
Tribe Mezze Dips
Tribe's Mezze Dips are in stores now and come in several delicious varieties, including feta dips, tzatziki, and layer dip.
The dips are packed with Mediterranean flavors and can be enjoyed as a simple dipper (from everything from veggies to chips) or can be incorporated into a variety of recipes.
I picked up Tribe's feta dips in all 3 flavors at my local Stop and Shop: Spicy Tomato, Red Pepper, and Roasted Garlic.
I enjoyed all of them with pita chips, tortilla chips, carrot sticks, and cucumbers and then got inspired to utilize them as a delicious sauce for my homemade Greek Zucchini Cakes.
The ingredients for these zucchini cakes are pretty simple and if the list seems a bit long, it's because there are lots of delicious herbs in them.
You can feel free to adjust any of the ingredients or substitute any of them based on what you have available. The one necessity is the Tribe Mezze Dip they're topped with! Here's what I used:
- Red Pepper Flakes
- Olive Oil
- Fresh Parsley, for topping
- Tribe Mezze Dip of your choice, for topping
How to Remove Moisture From Zucchini
Not only are the ingredients simple, but the cooking process for this recipe is pretty easy, too!
The most important thing you need to do when making zucchini cakes is to remove as much moisture from zucchini as possible before cooking.
Since I also used tomatoes in these cakes, I worked to remove the moisture from them, too. When chopping the tomatoes, I recommend removing the seeds as these contain the most moisture.
Then put the shredded zucchini and chopped tomatoes in a strainer placed over a bowl and sprinkle 1 tsp salt on them.
Give them a good stir and let them sit for about 30 minutes.
Now, transfer the mixture to a mesh bag, cheese cloth, or kitchen towel. Wrap, hold over the sink or a bowl, and squeeze tightly to extract as much water as you can.
If preferred, you can just use your hands to squeeze water out. In any case, you'll be amazed by how much water comes out! And how much the zucchini and tomato mixture shrinks down.
How to Make Greek Zucchini Cakes
Now that you have the moisture out of the zucchini and tomatoes, you're ready to mix everything together and cook up the zucchini cakes!
Simply mix all the ingredients together in a large bowl.
And use your hands to form about 10 patties with the mixture.
Aren't they so pretty? I love how you can see all the fresh veggies in them! And little bits of yummy feta cheese.
Heat a large skillet over medium heat. Add 2 Tbsp olive oil and when hot, place half the zucchini cakes in skillet.
Cook for 4-5 minutes per side, until cakes are cooked through and golden brown.
OK and now for this very important detail. Pick your favorite Tribe Mezze Dip and spoon a little over the top of your warm zucchini cakes.
I tried all 3 of the feta dips on the cakes and while all were delicious, the Spicy Tomato was my favorite as it adds a nice little kick and a ton of flavor.
If you prefer to dunk instead of dollop, you can do that, too!
I like to sprinkle on some fresh parsley, too.
The zucchini cakes are perfectly crispy and packed with so much delicious flavor.
You can serve them as an appetizer or a side dish to so many different entrees. I also enjoyed them for lunch with a little side salad.
They're also super fun for serving at parties. Put out a platter of zucchini cakes along with a few different varieties of Tribe Mezze Dips and let your guests choose their favorite.
If you're a fan of zucchini appetizer or side form, try these zucchini bites, too.
More Recipes to Enjoy with Mezze Dips
While I'm partial to dolloping Tribe's Mezze Dips on these Greek zucchini cakes, I have so many recipes they would be delicious with!
Whether you're dipping zucchini chips or mini tacos into the dips, drizzling the dips over meatball subs or Greek nachos, or incorporating the dips into grilled cheese sandwiches, you'll find endless uses for them.
Here are my favorite recipes to enjoy them with:
- Baked Zucchini Chips
- Greek Grilled Cheese
- Zucchini Boats
- Mini Crispy Lamb Tacos
- Greek Meatball Subs
- Sweet Potato Pancakes
- Greek Nachos
- Baked Orzo with Eggplant
How to Store
If you don't eat all of these zucchini cakes in one sitting, you can keep them in an airtight container in the fridge for up to 3 days.
I recommend warming them up in a toaster oven before enjoying leftovers as this will help re-crisp them. If you don't have a toaster oven, you can add a little bit more olive oil to a skillet and warm them that way.
In a pinch, you can heat them in the microwave, but they won't be as crispy as they could be.
But drizzle some more Mezze Dip on them and you may not even notice any lost crispiness!
If you're a fan of Mediterranean flavors, you need to try these zucchini cakes and all of Tribe's Mezze Dip varieties. To learn more about the dips and where you can get them, visit Tribe's website.
What flavor of Mezze Dip would you serve with these Greek zucchini cakes?
Greek Zucchini Cakes
- 3 cups shredded zucchini, about 1 lb. zucchini (use the large side of a box grater to shred or your food processor with shredding disc)
- 1 cup chopped tomato, with seeds removed
- 1 ¼ tsp salt, divided
- 2 Tbsp chopped scallions
- ⅓ cup crumbled feta
- ½ cup panko
- ½ tsp dried oregano
- ½ tsp dried parsley
- ½ tsp dried basil
- ½ tsp red pepper flakes
- ¼ tsp pepper
- 1 tsp minced garlic
- 1 large egg, lightly beaten
- 4 Tbsp olive oil, divided
- Tribe Mezze Dip of your choice, for topping
- Finely chopped fresh parsley, for topping (optional)
- Put grated zucchini and chopped tomato into a colander of mesh strainer placed over a bowl and sprinkle 1 tsp salt over them. Stir and let sit for about 30 minutes.
- Transfer zucchini mixture to a mesh bag, cheese cloth, or kitchen towel. Wrap, hold over the sink or a bowl, and squeeze tightly to extract as much water as you can. If preferred, you can just use your hands to squeeze water out.
- In a large bowl, add grated zucchini, chopped tomato, scallions, feta, panko, oregano, parsley, basil, red pepper flakes, remaining ¼ tsp salt, pepper, garlic, and egg. Mix together until well combined.
- Using your hands, form about 10 patties with the mixture.
- Heat a large skillet over medium heat. Add 2 Tbsp olive oil and when hot, place half the zucchini cakes in skillet. Cook for 3-5 minutes per side, until cakes are golden brown.
- Serve zucchini cakes topped with Tribe Mezze Dip of your choice (I highly recommend the Spicy Tomato Feta Dip) and chopped parsley.