Greek Zucchini Cakes Recipe


Greek Zucchini Cakes have tomatoes, scallions, feta, panko, and herbs. Excellent appetizers, sides, and light lunches, they are simple to make. Flavor zucchini cakes with your favorite Tribe Mezze Dip!



– 3 cups shredded zucchini, about 1 lb. zucchini (use the large side of a box grater to shred or your food processor with shredding disc) – 1 cup chopped tomato, with seeds removed – 1 ¼ tsp salt, divided – 2 Tbsp chopped scallion – ⅓ cup crumbled feta – ½ cup panko – ½ tsp dried oregano – ½ tsp dried parsley – ½ tsp dried basil – ½ tsp red pepper flake – ¼ tsp pepper – 1 tsp minced garlic – 1 large egg, lightly beaten – 4 Tbsp olive oil, divided – Tribe Mezze Dip of your choice, for topping – Finely chopped fresh parsley


Sprinkle 1 tsp salt over grated zucchini and chopped tomato in a mesh strainer over a bowl. Stir and wait 30 minutes.


Step 1

Put zucchini mixture in mesh bag, cheese cloth, or towel. Squeeze the wrap over a sink or bowl to extract water. Squeeze water with your hands.


Step 2

Mix zucchini, tomato, scallions, feta, panko, oregano, parsley, basil, red pepper flakes, ¼ tsp salt, pepper, garlic, and egg in a large bowl. Blend well. Hand-form 10 mixture patties.


Step 3

Heat a large skillet on medium. Place half the zucchini cakes in a skillet with 2 tablespoons olive oil. Make cakes golden brown in 3-5 minutes per side.


Step 4

Serve zucchini cakes with chopped parsley and your favorite Tribe Mezze Dip (I like Spicy Tomato Feta).


Step 5

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