Greek Feta Zucchini Pancakes

Blogger Stephanie Wise of Girl versus Dough combines feta and zucchini in this Greek flavor-inspired pancake recipe.

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

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
Plain Greek yogurt

  • 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.