Big Zucchini Pancake With Yogurt-Feta Sauce. Photo by Stacy Zarin Goldberg for The Washington Post.

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

6 servings

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.


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.


For the sauce

  • 1/2 cup plain Greek yogurt (whole milk or low-fat)
  • 1/3 cup crumbled feta cheese 
  • 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, 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


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

Make the pancake: Preheat the oven to 375 degrees; position the rack in the middle. Brush an 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 of oil, baking powder, the remaining 1/4 teaspoon of 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.

The Washington Post