Greek Zucchini Cakes

Total Time
30 mins
15 mins

This is a great recipe to make in the summer if you're like me and have an abbundance zucchini from the gardens of all your friends.

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  1. Combine the grated zucchini and salt.
  2. Set aside for 5 minutes, but no more or it will be mushy.
  3. Rinse in cold water and squeeze dry in a towel or press in a strainer until dry.
  4. Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini.
  5. Form into 24 small cakes (about 2 tbsp of mixture for each) and saute in olive oil, turning once, until brown, about 3 minutes on each side.
  6. Serve immediately.
  7. A good cucumber, gyro type sauce is great to serve on the side with these.
Most Helpful

5 5

I have made 2 different zucchini cake recipies in the past few days,,,this was my favorite. The feta gives it a nice tang. I thought that they were a bit mushy in the middle so next time will sub 1/2 c bread crumbs for flower. Also made each the size of a small burger. Try these on an english muffin w/slice of tomato, leaf lettuce and a nice tiziki sauce...real yummy anytime of day!

5 5

Yum! I enjoyed the taste of the feta, dill and oregano. I halved the recipe easily. Thanks!