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Healthy Zucchini Pancakes with Greek Yogurt and Feta

This is a great family dinner. Kids love pancakes for dinner and these are full of veggies. You can serve these with homemade chicken tenders and a baked sweet potato for a satisfying kid or adult friendly meal.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

Yoghurt Sauce

  • 1 1/2 c. Greek Yogurt any type is fine including fat-free or full fat
  • cheesecloth
  • 3 T. Hellman's mayonnaise
  • 1/3 c. fresh cilantro, mint and dill and/or parsley all of the herbs you choose should fill 1/3 cup when finely chopped. If you do not like these, you can just use parsley or any combination of them
  • salt and pepper to taste

Zucchini Pancakes

  • 6 zucchini pick extra firm and not too large as those tend to be bitter
  • 2 eggs beaten in a separate bowl
  • 1 small onion grated
  • 1/3 c. flour
  • 1 1/2 t. baking powder
  • 1/2 t. each of salt, pepper and nutmeg (optional)
  • 1/3 c. olive oil or butter or a combination
  • 1/3 c. fresh cilantro, mint, dill and/or parsley finely chopped
  • 1/2 c. crumbled feta cheese

Instructions

  1. Cut a piece of cheesecloth 8" x 8" square. Line a strainer with the cheesecloth and, with the strainer placed on top of a mixing bowl, put the yogurt in the middle. Draw up the sides and tie with cotton string. Refrigerate for one hour. Don't leave the yogurt much longer than that or you will have CHEESE. That is for some other time........

  2. While yogurt is doing its dripping thing in the refrigerator, pulse the herbs in the large work bowl of a food processor. 

  3. When the yogurt has drained after an hour, add the yogurt and all of the rest of the ingredients to the food processor bowl. Pulse the mixture but do not let it spin and spin as it will become watery. Just a few pulses will combine the already chopped herbs and the yogurt and mayonnaise.  Add salt and pepper to taste.


  4. When yogurt mixture is all blended, scrape it into a plastic container with a lid and refrigerate while you make the pancakes. No need to wash the work bowl.

Zucchini Pancakes

  1. Preheat the oven to 300 degrees and oil a foil lined cookie sheet. Set aside. 

  2. Shred the zucchini in the food processor (with the remains of the yoghurt sauce still there) with the medium shredder blade. In a large mixing bowl, put the grated onion, two eggs (beaten), flour, salt and pepper and baking powder. Make sure that the egg mixture all blended first before you add the zucchini. 

  3. Remove the zucchini by handfuls from the food processor, squeezing it as hard as possible to get the water out. Add zucchini to the bowl with the egg mixture and mix it with your hands. 

  4. Mix in the chopped herbs, salt, pepper and a few grinds of fresh nutmeg if you like it.

  5. In a large frying pan over medium high heat, heat about 1/3 of the  amount of the olive oil, butter or a combination of them. You will make three batches of pancakes so it is best to just eyeball the oil or butter and divide it by the number of batches. I used an ice cream scoop to put the zucchini pancake batter into the pan when the oil was hot. 

  6. Cook the Healthy Zucchini Pancakes until the bottoms are brown and the tops begin to firm up. Flip the pancakes over and allow the other side to brown. When the pancakes are done, put them on the oiled,  foil-lined cookie sheet and put in the oven. Continue to make the batches in the same way until all of the batter is used.

  7. When the Healthy Zucchini Pancakes are all done, place 3 on each plate and dollop a spoonful of yogurt sauce on each pancake. Sprinkle with feta and garnish with chopped dill if you want it to look fancy schmancy.