Zucchini Pancakes

It’s always fun learning new recipes for common foods.  We most often eat zucchini cooked on the grill.  I love to slice it thin, oil it up, and give it a deep char.  And I make a double batch to have leftovers and love pulling it out of the fridge and eating it cold the next day.  Zucchini bread is another great way to get your greens in with this lovely veggie.  But check this recipe out.  Grated zucchini mixed with eggs, flour, salt, olive oil, feta, scallions, dill, and pepper and fried into a pancake.  Then if that wasn’t already good enough, dipped into a delicious yogurt sauce.  The feta and herbs complement the zucchini perfectly, making this an awesome veggie side dish.  I altered the yogurt sauce a bit and used one 5.3 ounce single-serve plain Greek yogurt, 2 cloves garlic made into a paste (using a zester) instead of chopped, and ¾ of a squeezed lime.  Mix those together in a small bowl and serve on the side or directly on your zucchini pancakes.