Crispy Zucchini Cakes with Yogurt Dill Sauce

These wonderful zucchini cakes are flavored with feta cheese and scallions, and pan fried in olive oil until golden and crispy. It's paired with a tangy yogurt dill sauce to finish!
Course Appetizer
Cuisine Greek
Keyword yogurt dill sauce, zucchini cakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 cakes
Calories 283kcal


For the zucchini cakes:

  • 1 lb zucchini ends trimmed
  • 6 scallions chopped
  • 2 eggs
  • 2/3 cup feta cheese crumbled
  • 1/2 cup italian style dry breadcrumbs
  • 1/8 tsp ground nutmeg
  • 3/4 cup panko breadcrumbs
  • salt and pepper
  • olive oil for frying

For the Dill Sauce:

  • 1/2 cup plain yogurt
  • 1 tbsp lemon juice
  • 2 cloves finely minced garlic
  • 1/2 tsp dried dill sub 2 tsp fresh if you can


  • Grate the zucchini, then squeeze all the excess moisture out with a towel. Place in a bowl.
  • Make the dill sauce by mixing the yogurt, lemon juice, garlic, and dill together. Season to taste with salt and pepper, and set aside.
  • Mix the zucchini with the scallions, eggs, feta, italian bread crumbs, nutmeg, and season to taste with salt and pepper. Form into 8 wide patties. Press each patty into the panko breadcrumbs, and set the cakes aside on a platter.
  • Heat a frying pan over medium high heat, and add enough olive oil to coat the bottom of the pan. Fry the patties for 3 minutes on each side, until they are crispy and golden. Drain on paper towels and serve with the dill yogurt sauce and lemon wedges. Enjoy!


Calories: 283kcal | Carbohydrates: 13g | Protein: 6g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 326mg | Fiber: 1g | Sugar: 4g