Zucchini Pancakes with Dill Yogurt Sauce


Sooo I should talk about zucchini and how my stepmom would always make these zucchini pancakes when we were little and we ate them with soy sauce if I remember correctly because for some reason that was her go-to condiment for making the three of us eat our vegetables but instead I’m just going to say that I’m spending the weekend in Nashville for my Bachelorette and I’m too excited to think about anything else! Did you read that all in one breath as was intended? Good.

I can’t wait to spend an entire weekend with my favorite girls in such a great city – but I’d be lying if I said I wasn’t most excited about a 24-hour cupcake ATM I read about on a food blog in downtown Nash.

Ok that was a lie. Maybe. Guess you’ll never know.

Have a fabulous weekend everyone 🙂

4 medium zucchini, shredded
1/4 cup wheat flour
2 green onions, chopped
2 cloves garlic, minced
1 egg, beaten
Salt + pep
2 tbs olive oil
1 cup greek nonfat yogurt
1 tbs dried dill
1 tsp lemon juice

  1. Once you’ve shredded the zucchini, squeeze out the excess water. I usually press mine into a colander, but I’ve heard cheese cloth works well, too.

  2. Add the zucchini to a large bowl along with the flour, onions and garlic. Mix in the egg, salt and pepper.

  3. Heat the oil a skillet over medium heat. Once hot, drop the zucchini mixture into the skillet, and flatten into a pancake shape, about 1/2 cup each. Cook until browning, about 4 minutes, and flip. Cook for another 3-4 minutes. Continue with remaining batter.

  4. In a small bowl combine the yogurt, dill and lemon juice. Top pancakes with yogurt sauce.

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