• 2 medium zucchini, grated
  • 1 teaspoon minced garlic
  • ¾ cups Italian bread crumbs
  • ½ cup fresh chopped parsley (or 2 tablespoons dried)
  • 1 cup crumbled feta cheese
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon baking powder
  • 2 eggs
  • For the dipping sauce:
  • 1 cup Greek yogurt
  • 1 teaspoon crushed garlic
  • ½ teaspoon salt
  • 1-2 teaspoons dried dill weed

Its zucchini season and here’s a delicious way to use the prolific squash

Tales of the Dinner Belle

By Brenda Stanley

It is once again zucchini season, one of my favorite times of the year.  Don’t fret if you’re being overrun with the prolific squash, there are so many wonderful ways you can use it.  My zucchini and feta fritters are easy to make and so delicious.  The feta adds a wonderful tangy flavor to these tender and crispy fritters.  And don’t forget the dipping sauce.  Just a few ingredients and you have a fresh and tasty sauce that is the perfect compliment.  These are so good, you’ll wish you planted more zucchini. And for dozens of delicious zucchini recipes, check out my cookbook “The Zucchini Houdini”, you can find a link on my website.

Belle’s Zucchini and Feta Fritters with Dill Dipping Sauce

2 medium zucchini, grated

1 teaspoon minced garlic

¾ cups Italian bread crumbs

½ cup fresh chopped parsley (or 2 tablespoons dried)

1 cup crumbled feta cheese

1 teaspoon salt

¼ teaspoon pepper

1 tablespoon extra-virgin olive oil

1 teaspoon baking powder

2 eggs

For the dipping sauce:

1 cup Greek yogurt

1 teaspoon crushed garlic

½ teaspoon salt

1-2 teaspoons dried dill weed

Place grated zucchini in a strainer in the sink and using paper towels, squeeze out as much moisture as possible.  Place the zucchini in a large bowl.  Add the other ingredients and mix well. Shape into 3 inch patties and place on a lightly greased baking sheet.  Bake in a 350 degree oven for 20 minutes or until golden brown.

For the dipping sauce:

Combine all ingredients and chill.