Greek Feta Zucchini Pancakes Recipe

Name: Greek Feta Zucchini Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
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)

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)

PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 4 servings

Instructions

In large bowl, toss shredded zucchini and 1/2 teaspoon of the salt; let stand 10 minutes. Press out liquid through sieve.
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.
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.
Serve pancakes warm with Greek yogurt on top.

Side Dishes