1 1/2 lbs zucchini (2 large or 6 small), coarsely grated
1 tsp salt
5 scallions, chopped
1/3 C fresh oregano
1/3 C parsley, chopped
2 T grated onion
1/3 C grated kasseri cheese
3 eggs, lightly beaten
3 T flour
freshly ground pepper
1/4 C light oil for frying

*Kasseri cheese is a salty sheep’s-milk cheese; feta will work as a substitute. Recipe calls for oregano but feel free to use whatever fresh herbs you have on hand, or a combination of herbs.


Sprinkle zucchini with salt and allow to sit in a colander at least 20 min. Squeeze dry and mix in a bowl with the remaining ingredients except the oil. Season with salt and pepper.

Heat oil in a nonstick frying pan, drop tablespoonful’s of the mixture into the hot oil, and cook until golden brown on both sides. Drain on paper towels. Serve hot or cold.

Oxbow Farm
Nancy Hartunian