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Greek Feta Zucchini Pancakes

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  • Prep Time 15 min
  • Total Time 25 min
  • Servings 4

Make the most of a zucchini bounty with a Greek-inspired recipe that will be on the table in less than half an hour. These cheesy, savory pancakes come together quickly with original Bisquick mix.

Stephanie Wise Recipe by Stephanie Wise
October 20, 2014

Ingredients

2 1/2
cups shredded zucchini (about 2 medium zucchini)
1
teaspoon salt
3/4
cup Original Bisquick™ mix
1/2
cup crumbled feta cheese
2
eggs
1
cup finely chopped fresh parsley
1/2
cup finely chopped green onions
2
tablespoons finely chopped fresh dill weed
Yoplait® Greek 100 plain yogurt (from 2-lb container)

Directions

  • 1 In large bowl, toss shredded zucchini and 1/2 teaspoon of the salt; let stand 10 minutes. Press out liquid through sieve.
  • 2 Return zucchini to clean large bowl, and add remaining 1/2 teaspoon salt, the Bisquick mix, feta cheese and eggs; stir to combine. Stir in parsley, green onions and dill weed.
  • 3 Heat 10-inch or larger skillet or griddle over medium heat (325°F). Brush lightly with oil. Spoon batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until light brown on bottom, 2 to 3 minutes; turn, and cook on other side for another minute or two. Transfer to plate. Repeat with remaining batter.
  • 4 Serve pancakes warm with Greek yogurt on top.

Expert Tips

Add a teaspoon of Greek seasoning to the batter for extra Greek flavor.

If you don’t like the taste of feta cheese, swap it for a milder hard, crumbly cheese like cotija.

Nutrition Information

No nutrition information available for this recipe.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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