Greek Feta Zucchini Pancakes

Name: Greek Feta Zucchini Pancakes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 2 eggs; 118 milliliters crumbled feta cheese; 2 Tbsps finely chopped fresh dill weed; 237 milliliters finely chopped fresh parsley; 118 milliliters finely chopped green onions; 100 Yoplait® Greek plain yogurt (from 2-lb container); 1 teaspoon salt; 591 milliliters shredded zucchini (about 2 medium zucchini); 177 milliliters Original mix

Greek Feta Zucchini Pancakes is a gluten free, primal, and vegetarian side dish. This recipe serves 4. One serving contains 118 calories, 10g of protein, and 7g of fat. From preparation to the plate, this recipe takes around 25 minutes. A mixture of eggs, original mix, green onions, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mediterranean cuisine.

Instructions

In large bowl, toss shredded zucchini and 1/2 teaspoon of the salt; let stand 10 minutes. Press out liquid through sieve.

Ingredients you will need

Zucchini

Salt

Equipment you will use

Sieve

Bowl

Return zucchini to clean large bowl, and add remaining 1/2 teaspoon salt, the Bisquick mix, feta cheese and eggs; stir to combine. Stir in parsley, green onions and dill weed.

Ingredients you will need

Baking Mix

Green Onions

Feta Cheese

Dill

Zucchini

Parsley

Egg

Salt

Equipment you will use

Bowl

Heat 10-inch or larger skillet or griddle over medium heat (325F).

Equipment you will use

Frying Pan

Brush lightly with oil. Spoon batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until light brown on bottom, 2 to 3 minutes; turn, and cook on other side for another minute or two.

Ingredients you will need

Cooking Oil