• Cooking Time: 30 Minutes
• Servings: Serves 4 as a side/2 as a main
• 1 lb zucchini (2-3 larger squash), grated (cheese grater works well)
• 4 oz crumbled feta cheese
• 2 scallions (minced)
• 2 large eggs
• 2 tbsp dill (minced)
• 1 garlic clove (minced)
• ¼ cup all-purpose flour
• ¼ cup breadcrumbs
• Salt and pepper (to taste)
• Chili powder/cayenne pepper (to taste, rec. ½ tsp)
• 1 lemon cut into wedges, for serving

1. 1. Place the shredded zucchini in a cotton dish towel or a few paper towels and twist to squeeze out as much liquid as possible.
2. 2. Combine zucchini, feta, scallions, eggs, dill, garlic, and season with salt, pepper, and cayenne/chili powder (if desired) in a bowl.
3. 3. Sprinkle flour and bread crumbs on top and mix well.
4. 4. Heat some of the olive oil over medium heat in a pan.
5. 5. Scoop ~2 Tbsp size portions into the pan and flatten with the back of a spatula.
6. 6. Cook for 3 minutes per side and transfer to a paper towel lined plate.
7. 7. Serve with sliced lemon wedges.

This recipe was submitted by a Mira Vista 1st Grade parent Kirsten Meder!