Zucchini Pancakes

Zucchini Pancakes



  • 1 pound zucchini (1 large or 2 smaller) 
  • 2 tsp salt (Diamond Crystal preferred) 
  • 3 large eggs, room temp 
  • 3 oz feta cheese, crumbled  (or 2oz grated parmesan if you prefer)
  • ¼  cup onion or scallion, finely minced 
  • 1 clove garlic, finely minced 
  • Fresh herbs (try basil or dill, or a mix of your favorites)
  • ground fresh black pepper
  • ⅓  cup flour 
  • ¼   tsp baking powder 
  • Yogurt sauce (see recipe) 
  • Bobbie's Boat Sauce, Classic or Marinara Edition 
  • Oil for the skillet 

Yogurt Sauce 

  • 1 cup greek style yogurt, fat content of choice. 
  • 1 garlic clove, finely minced 
  • Handful of fresh herbs, chopped (mint, dill, cilantro, parsley, chives…) 
  • Healthy pinch of salt 
  • Squeeze of Bobbie's Boat Sauce 

For Serving:

Bobbie's Boat Sauce, Marinara Edition


  1. With the widest side of a  box grater,  or in a food processor, grate the zucchini.  Place in a colander, toss with salt, and let stand for 15-30 minutes.   
  2. While zucchini releases its liquid, prepare the yogurt sauce, mince your onions and garlic, and beat eggs lightly in a medium-sized bowl.  
  3. Squeeze the liquid out of your zucchini.  You can use a nut milk bag, your hands, or my trick for latkes: lay a clean and barely-damp tea towel out on a surface, place the zucchini in the center, then bring up the sides and squeeze all of the liquid from the zucchini over the sink.   You will get a cup or more liquid out of a well-squeezed pound of zucchini.  
  4. Place squeezed zucchini in bowl with beaten eggs.  Add feta, onions, herbs and seasoning.  Stir to an even consistency.  Quickly and with a light touch, add flour and baking powder, and stir until just combined.  
  5. Heat a griddle, frying pan or cast iron skillet to medium high, with an ample amount of oil.  Ladle about 2-3 Tbs of pancake mixture at a time in the skillet, flatten out batter, and cook undisturbed for about 3-4 minutes.  Flip when bottoms are golden brown, applying gentle pressure after flipping, and cook another 2-3 minutes, adjusting the stove temperature as needed. 
  6. Repeat with remaining batter.  Serve pancakes drizzled in Bobbie's Boat Sauce (or Marinara) with a dollop of yogurt sauce on top.