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Prep Time:35 minsAdditional Time:50 minsTotal Time:1 hr 25 minsServings:10Yield:20 pattiesJump to Nutrition Facts
Prep Time:35 minsAdditional Time:50 minsTotal Time:1 hr 25 minsServings:10Yield:20 patties
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:10
Servings:
10
Yield:20 patties
Yield:
20 patties
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundszucchini, shredded¾teaspoonsea salt2largeeggs1 ¼cupscrumbled feta cheese (10 ounces)6scallions, finely chopped⅔cupfinely chopped fresh dill1tablespoondried oregano, crumbled¼teaspoonground pepper1 ½cupsdry breadcrumbs, preferably whole-wheat½cupall-purpose flour¼cupextra-virgin olive oilWhole-milk plain Greek yogurt for serving
Cook Mode(Keep screen awake)
Ingredients
2poundszucchini, shredded
¾teaspoonsea salt
2largeeggs
1 ¼cupscrumbled feta cheese (10 ounces)
6scallions, finely chopped
⅔cupfinely chopped fresh dill
1tablespoondried oregano, crumbled
¼teaspoonground pepper
1 ½cupsdry breadcrumbs, preferably whole-wheat
½cupall-purpose flour
¼cupextra-virgin olive oil
Whole-milk plain Greek yogurt for serving
DirectionsToss zucchini with salt in a colander. Let stand for 20 minutes. Squeeze handfuls at a time to extract most of the moisture.Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper; coat with cooking spray.Lightly beat eggs in a large bowl. Add the zucchini, feta, scallions, dill, oregano and pepper and stir gently to mix. Combine breadcrumbs and flour in a medium bowl. Mix 1/2 cup of the breadcrumb mixture into the zucchini mixture.Shape 1/4 cup of the zucchini mixture into a patty about 3 inches wide and coat in the breadcrumb mixture. Place on a prepared pan. Repeat with the remaining zucchini mixture to make 20 patties. Brush the patties with oil.Bake the patties until golden brown, turning once halfway through, about 40 minutes. Serve with yogurt, if desired.TipsEquipment: Parchment paperOriginally appeared: EatingWell Magazine, March 2020
Directions
Toss zucchini with salt in a colander. Let stand for 20 minutes. Squeeze handfuls at a time to extract most of the moisture.Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper; coat with cooking spray.Lightly beat eggs in a large bowl. Add the zucchini, feta, scallions, dill, oregano and pepper and stir gently to mix. Combine breadcrumbs and flour in a medium bowl. Mix 1/2 cup of the breadcrumb mixture into the zucchini mixture.Shape 1/4 cup of the zucchini mixture into a patty about 3 inches wide and coat in the breadcrumb mixture. Place on a prepared pan. Repeat with the remaining zucchini mixture to make 20 patties. Brush the patties with oil.Bake the patties until golden brown, turning once halfway through, about 40 minutes. Serve with yogurt, if desired.TipsEquipment: Parchment paper
Toss zucchini with salt in a colander. Let stand for 20 minutes. Squeeze handfuls at a time to extract most of the moisture.
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper; coat with cooking spray.
Lightly beat eggs in a large bowl. Add the zucchini, feta, scallions, dill, oregano and pepper and stir gently to mix. Combine breadcrumbs and flour in a medium bowl. Mix 1/2 cup of the breadcrumb mixture into the zucchini mixture.
Shape 1/4 cup of the zucchini mixture into a patty about 3 inches wide and coat in the breadcrumb mixture. Place on a prepared pan. Repeat with the remaining zucchini mixture to make 20 patties. Brush the patties with oil.
Bake the patties until golden brown, turning once halfway through, about 40 minutes. Serve with yogurt, if desired.
Tips
Equipment: Parchment paper
Originally appeared: EatingWell Magazine, March 2020
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Nutrition Facts(per serving)229Calories14gFat18gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
