Greek Zucchini Cakes

Crispy, golden, and bursting with Mediterranean flavors, Greek Zucchini Cakes are a delicious way to enjoy fresh summer produce. Made with tender shredded zucchini, tangy feta cheese, and fragrant herbs like dill and mint, these savory fritters are lightly pan-fried to perfection for a crunchy exterior and tender interior. The addition of green onions and garlic enhances their aromatic charm, while a dollop of creamy Greek yogurt and a squeeze of lemon provide the perfect finishing touch. Whether served as an appetizer, snack, or light meal, these zucchini cakes are an easy, 30-minute crowd-pleaser that pairs beautifully with a crisp salad or your favorite dipping sauces. Perfect for those seeking a vegetarian dish packed with bold Greek-inspired flavors—this recipe is a must-try!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 3 medium Zucchini
• 100 grams Feta cheese
• 60 grams All-purpose flour
• 2 large Eggs
• 2 tablespoons Fresh dill
• 2 tablespoons Fresh mint
• 2 stalks Green onions
• 2 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 60 milliliters Olive oil
• 60 grams Panko bread crumbs (optional)
• 120 grams Greek yogurt (for serving)
• 1 whole Lemon wedges (for serving)

Directions

Step 1

Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out as much excess water as possible.

Step 2

In a large mixing bowl, combine the shredded zucchini, crumbled feta cheese, all-purpose flour, eggs, chopped dill, chopped mint, chopped green onions, minced garlic, salt, and black pepper. Mix well until evenly combined.

Step 3

If the mixture feels too wet, you can add the optional panko bread crumbs to adjust the texture.

Step 4

In a large skillet, heat olive oil over medium heat. Once the oil is hot, scoop about 2 tablespoons of the zucchini mixture and form it into a small patty. Place it gently into the skillet.

Step 5

Cook the zucchini cakes for 3-4 minutes on each side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan, adding more oil as needed between batches.

Step 6

Once cooked, transfer the zucchini cakes to a plate lined with paper towels to drain any excess oil.

Step 7

Serve warm with a dollop of Greek yogurt and a wedge of lemon on the side for squeezing over the top.

Nutrition Facts

Serving size	1270.8 grams (1270.8g)

Amount per serving	% Daily Value*
Calories	1728

Total Fat 93.60g	120%
Saturated Fat 26.20g	131%
Polyunsaturated Fat 6.40g
Cholesterol 465mg	155%
Sodium 9718mg	423%
Total Carbohydrate 165.30g	60%
Dietary Fiber 16.50g	59%
Total Sugars 53.40g
Protein 56.80g	114%

Vitamin D 98IU	490%
Calcium 953mg	73%
Iron 14mg	75%
Potassium 2366mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 13.1%

Carbs: 38.2%