Washington - I originally came up with this savory skillet pancake as a way to make a dent in the many kilos of zucchini a friend gifted me from her garden, but it is now a perennial favourite.
In it, shredded zucchini, the star here, is mixed with just enough egg and flour to bind it into a tender pancake. The batter is poured into a skillet and then is baked, not fried, as zucchini pancakes tend to be, making it more healthful and far less messy than using the stove-top.
Big zucchini pancake with yogurt-feta sauce
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.