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This serves as a main dish for a vegetarian night. With feta, zucchini becomes a satisfying meat-less meal. Wrap these in pita or serve with salad for a light lunch or dinner.
For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle.
For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle.
Prep time: 20 min. Cook time: 15 min.
Ingredients (Makes 10-12 small patties):
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- 1 lb. zucchini (about 2 large)
- ½ teaspoon salt
- 2 large eggs
- 2 Tablespoons parsley, chopped
- 2 Tablespoons green onion, chopped
- ½ cup crumbled feta
- 1 garlic clove, minced
- ¼ teaspoon black pepper
- ¼ cup cornstarch or all purpose flour
- ½ teaspoon baking powder
- 3 Tablespoons olive oil (just for cooking)
- Lemon wedges for serving
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1. Shred zucchini with box grater and place on a paper towel in a colander or strainer. Squeeze out excess water as best you can.
2. In a bowl, mix zucchini with salt, eggs, parsley, onion, feta, garlic, black pepper, cornstarch or flour and baking powder. Stir briefly just to combine.
3. In a large nonstick pan, place a teaspoon of oil and place a 2-3” amount of mix, forming a circle as best you can. Cook on a medium heat for a couple minutes, then flip when golden brown and slightly firm.
Cook another 2-3 minutes, and then place on a paper towel. Keep warm by covering them with foil. Patties will be soft, so be delicate. They become more firm as they cool down.
4. Repeat with remaining batter mix.
Serve with a side of lemon wedges and a little more fresh parsley on top.
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