Greeks nibble on these popular zucchini patties as a meze in tavernas while waiting for their main courses to arrive. Source: EatingWell Magazine, March 2020

Aglaia Kremezi


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; total fat 13.7g 21% DV; saturated fat 5.6g; cholesterol 62mg 21% DV; sodium 399mg 16% DV; potassium 332mg 9% DV; carbohydrates 18.3g 6% DV; fiber 1.9g 8% DV; sugar 4g; protein 8.9g 18% DV; exchange other carbs 1; vitamin a iu 485IU; vitamin c 18mg; folate 79mcg; calcium 197mg; iron 2mg; magnesium 33mg.