< Return to Seasonal Recipes

Greek Squash Cakes


1 lb. squash, grated
¾ teaspoon table salt
¾ c. crumbled feta
1 egg, lightly beaten
3 green onions, thinly sliced
¼ c. chopped pine nuts
3 T. all-purpose flour
1 tablespoon chopped fresh dill, or 1 teaspoon dry
1 ½ teaspoons chopped fresh oregano (1/2 t. dry)
1 garlic clove, finely chopped
¼ t. black pepper
olive oil


  1. Combine grated zucchini and salt. Set aside 5 minutes.
  2. Rinse in cold water and squeeze dry in a towel or press in a strainer until dry.
  3. Combine cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in large bowl; fold in squash.
  4. Form into 18 small cakes (about 2 T. each) and sauté in olive oil, turning once, until browned, about 3 minutes on each side.
  5. Serve hot.