Fresh zucchini, tomatoes, scallions, feta cheese, panko, and herbs fill these Greek Zucchini Cakes. They're easy to make and great for appetizers, sides, or a light lunch.
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INGREDIENTS
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– 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 scallion– ⅓ cup crumbled feta– ½ cup panko– ½ tsp dried oregano– ½ tsp dried parsley– ½ tsp dried basil– ½ tsp red pepper flake– 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
INSTRUCTIONS
Step 1
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Sprinkle 1 tsp salt over grated zucchini and chopped tomato in a mesh strainer over a bowl. Stir and wait 30 minutes.
Step 2
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Place zucchini mixture in mesh bag, cheese cloth, or towel. Over a sink or bowl, squeeze the wrap to extract as much water as possible.
Step 3
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You can squeeze water with your hands.
Step 4
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Add grated zucchini, chopped tomato, scallions, feta, panko, oregano, parsley, basil, red pepper flakes, ¼ tsp salt, pepper, garlic, and egg to a large bowl Blend well.
Step 5
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Hand-make 10 patties from the mixture. Heat a large skillet on medium. Add half the zucchini cakes to a skillet with 2 tablespoons olive oil.
Step 6
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Make cakes golden brown in 3-5 minutes per side. Serve zucchini cakes with chopped parsley and your favorite Tribe Mezze Dip.