Zucchini Patties with Herbs & Feta
2 pounds zucchini, shredded
¾ teaspoon sea salt
2 large eggs
1 ¼ cups crumbled feta cheese (10 ounces)
6 scallions, finely chopped
⅔ cup finely chopped fresh dill
1 tablespoon dried oregano, crumbled
¼ teaspoon ground pepper
1 ½ cups dry breadcrumbs, preferably whole-wheat
½ cup all-purpose flour
¼ cup extra-virgin olive oil
Whole-milk plain Greek yogurt for serving
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.