Fresh zucchini shredded with feta cheese and oregano in a savory little cake. Delicious on their own or with Greek yogurt for dipping.


3 cups shredded zucchini (about 2 medium-sized zucchini)
1 teaspoon salt
2 large eggs, lightly beaten
3 cups whole-wheat flour
4 cups crumbled feta cheese
4 scallions, both greens and whites, chopped
1 Tbsp olive or vegetable oil


  1. Put the shredded zucchini in a colander and sprinkle with the salt.
  2. Set the colander in a bowl, and using your hands, press down on the zucchini so that as much liquid as possible drains out into the bowl.
  3. Stir the zucchini and repeat. Throw away the liquid.
  4. Put the zucchini in the bowl and add the eggs, flour, cheese, and scallions. Mix well.
  5. Put a skillet on the stove and turn the heat to medium. When the skillet is hot (flick some water on—it should dance and evaporate immediately), add the oil.
  6. Using a tablespoon, scoop blobs of the zucchini mixture from the bowl and spread it into a round, flat nest on the skillet: it should make a circle that’s about 2 inches wide and 1/4 inch thick. Repeat to fill the skillet.
  7. Cook the pancakes until the bottoms are deeply golden, about 5 minutes, then turn them over and cook 5 more minutes. Repeat with the remaining mixture.