Greek Feta Zucchini Pancakes

greek feta zucchini pancakes Entree Mediterranean
Greek Feta Zucchini Pancakes
  • Prep 15 min
  • Total 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. MORE+ LESS-

Stephanie Wise
Updated October 20, 2014
Make with


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


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  • 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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