I’m always looking for a satisfying dish that minimizes the carbs - and these do it for me.  These patties can be made small for appetizers or larger for a side dish.  I like them topped with Greek yogurt with a little lemon zest and dill stirred in. If you can’t find Greek yogurt, just put plain yogurt in a strainer in cheese cloth or a coffee filter and let drain for several hours.

Zucchini Patties with Feta

2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 1/2 tsp. salt
1 large egg
1 large egg yolk
1/2 cup wheat flour, panko crumbs or rice flour
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 Tbls. chopped fresh dill

olive oil and butter for sauteing.

Greek yogurt, lemon zest and dill for garnish

Toss zucchini and 1 tsp. salt in a large colander. Let stand 5 to 15 minutes. Rinse with water. Press out extra liquid - if necessary squeeze the liquid out through a towel. Place zucchini in a bowl with the egg, yolk, flour, cheese and 1/2 tsp. salt. Mix in parsley, onions, and dill. If necessary, add more flour by the spoonful.

Heat 2 Tbls. olive oil and 2 Tbls. butter in a skillet over medium heat. Working in batches, drop batter by rounded tablespoons (for appetizers) or 1/4 cups (for side dishes) into the skillet. Fry patties until golden, 5 yo 8 minutes per side. Transfer to paper towels.

Serve with yogurt.

These can be made one day ahead. Place on a baking sheet, cover and chill. Rewarm uncovered in 350 degree oven for 12 minutes.