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; 13.7 g total fat; 5.6 g saturated fat; 62 mg cholesterol; 399 mg sodium. 332 mg potassium; 18.3 g carbohydrates; 1.9 g fiber; 4 g sugar; 8.9 g protein; 485 IU vitamin a iu; 18 mg vitamin c; 79 mcg folate; 197 mg calcium; 2 mg iron; 33 mg magnesium;