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Big Zucchini Pancake With Yogurt-Feta Sauce

Big Zucchini Pancake With Yogurt-Feta Sauce 6.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Sep 12, 2019

In this savory skillet pancake, zucchini is the star, mixed with just enough egg and flour to bind it into a tender pancake. It is baked until golden and fragrant, ready to be dolloped with the most heavenly yogurt-feta sauce that’s flecked with fresh dill. To avoid a soggy result, be sure to squeeze as much of the water out of the zucchini as possible.

Make Ahead: The pancake is best served just-cooked, but it can be made 1 to 2 days ahead and reheated in a 350 degree oven. The sauce may be made up to 3 days ahead and kept in an airtight container in the refrigerator.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • For the sauce
  • 1/2 cup plain Greek yogurt (whole milk or low-fat)
  • 1/3 cup crumbled feta cheese (1 3/4 ounces)
  • 1 tablespoon chopped fresh dill fronds
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon extra-virgin olive oil
  • 1/2 small clove garlic, finely grated or minced
  • For the pancake
  • 1 tablespoon extra-virgin olive oil, plus more for coating the pan
  • 2 medium zucchini (1 pound total), coarsely grated
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1/2 medium onion, coarsely grated and drained
  • 1/3 cup whole-wheat pastry flour or all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon freshly ground black pepper

Directions

Make the sauce: In a medium bowl, stir together the yogurt, feta, dill, lemon juice, olive oil and garlic. Refrigerate until ready to serve.

Make the pancake: Preheat the oven to 375 degrees; position the rack in the middle. Brush a 10-inch, ovenproof nonstick or cast-iron skillet with a thin coat of oil.

Toss the zucchini with the 1/4 teaspoon salt in a colander set over a bowl and let drain for 15 minutes. With your hands, squeeze as much water as possible out of the zucchini. (You can save the water for another use, such as a soup, stew or stock.)

In a medium bowl, whisk the eggs, then add the strained zucchini and onion. Add the flour, 1 tablespoon oil, baking powder, the remaining 1/4 teaspoon salt and the pepper and stir to combine. Pour the batter into the greased skillet and spread it evenly with a spoon.

Bake, about 30 minutes, until the pancake is set in the middle, browned on the edges and is golden brown on top. Transfer the pancake to a cutting board and allow to rest for 5 minutes before cutting into wedges. Serve right away with a dollop of the sauce on top or alongside.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Jacob Brogan and Barbara Strack.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (13)

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Nutritional Facts

Calories per serving: 192


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 3g 15%

Cholesterol: 119mg 40%

Sodium: 224mg 9%

Total Carbohydrates: 20g 7%

Dietary Fiber: 2g 8%

Sugar: 4g

Protein: 10g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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