Greeks nibble on these popular zucchini patties as a meze in tavernas while waiting for their main courses to arrive.

Aglaia Kremezi
Source: EatingWell Magazine, March 2020


Recipe Summary

35 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Toss zucchini with salt in a colander. Let stand for 20 minutes. Squeeze handfuls at a time to extract most of the moisture.

  • Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper; coat with cooking spray.

  • Lightly beat eggs in a large bowl. Add the zucchini, feta, scallions, dill, oregano and pepper and stir gently to mix. Combine breadcrumbs and flour in a medium bowl. Mix 1/2 cup of the breadcrumb mixture into the zucchini mixture.

  • Shape 1/4 cup of the zucchini mixture into a patty about 3 inches wide and coat in the breadcrumb mixture. Place on a prepared pan. Repeat with the remaining zucchini mixture to make 20 patties. Brush the patties with oil.

  • Bake the patties until golden brown, turning once halfway through, about 40 minutes. Serve with yogurt, if desired.


Equipment: Parchment paper

Nutrition Facts

229 calories; protein 8.9g 18% DV; carbohydrates 18.3g 6% DV; dietary fiber 1.9g 8% DV; sugars 4.3g; fat 13.7g 21% DV; saturated fat 5.6g 28% DV; cholesterol 62.4mg 21% DV; vitamin a iu 484.7IU 10% DV; vitamin c 18.3mg 31% DV; folate 79.1mcg 20% DV; calcium 197.2mg 20% DV; iron 1.8mg 10% DV; magnesium 32.7mg 12% DV; potassium 332mg 9% DV; sodium 399.5mg 16% DV.