Greek Feta Zucchini Pancakes

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

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.