STREAMING NOW: Simply Nigella

Greek Zucchini Cakes

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Saw this on "Sara's Secrets" on FoodTV, and it just grabbed me! We had it for dinner the next night, and it was delicious. We were short on feta, so I used half of a log of Montrachet that has been hidden in the back of the fridge since '99... definitely what you would call 'aged goat cheese'!”
1hr 15mins
6-8 large cakes

Ingredients Nutrition


  1. Toss the grated zucchini with the kosher salt in a colander, and set aside for 5 minutes (no longer, or it will be mush).
  2. Rinse in cold water, and squeeze dry in a kitchen towel, or press in the colander until dry.
  3. Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a medium bowl, and fold in the zucchini.
  4. Form into 24 small cakes (about 2 Tbsp of mixture for each) or 8 larger cakes, and saute in olive oil over medium-high heat until browned, turning once, about 3-4 minutes on each side.
  5. Drain on paper towels, and serve immediately.
  6. Yield: 24 cakes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a