These days I always have a few zucchini waiting to be used. The other day I decided to make some zucchini dill pancakes for supper. It was a light refreshing meal and I served them with tomatoes. Perfect end of the summer meal! And an excellent way to use up some of your summer harvest!
Zucchini Dill Pancakes
3 medium zucchini, coarsely shredded (about 2 ½ cups)
½ tsp. Salt
3 scallions, thinly sliced
1 cup chopped fresh parsley
½ cup flour
½ cup crumbled feta
2 Tbsp. fresh chopped dill
¼ tsp. Black pepper
½ cup plain low fat Greek yogurt
In a medium bowl toss together the zucchini and salt; let stand for about 5 minutes. Transfer to a colander and squeeze out the excess liquid. Spread the zucchini on several sheets of paper towels and pat dry.
Transfer the zucchini to a large bowl. Stir in the scallions, parsley, flour, feta, egg, dill and pepper. Mix well.
Spray a large nonstick skillet or griddle with nonstick spray, set over medium heat. Using a ¼ cup measure drop the zucchini mixture into the skillet. Cook in batches, turning once until golden brown, about 8-10 minutes. Transfer the pancakes to a plate and repeat with the remaining zucchini mixture. Makes about 8 pancakes, which serves about 4 people.
To keep the pancakes warm place them on a baking sheet in a 200 degree oven while you cook the remaining pancakes. Leftovers can be heated in a microwave oven.
Next time you are wondering what to do with all those extra zucchini from your garden make some zucchini dill pancakes!