Greek Zucchini Cakes
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!
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Makes: 10 cakes
Ingredients
- 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)
Instructions
- 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.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!