Zucchini Feta Cakes with Harissa Tzatziki

5 from 12 votes
Jump to RecipePrint

This post may contain affiliate links. Please read our disclosure policy.

Crispy Zucchini-Feta Cakes with Harissa Tzatziki put peak-summer zucchini to delicious use. Inspired by flavors of the Mediterranean, enjoy this hearty zucchini cakes as an appetizer or entree.Zucchini cakes arranged on a platter with a bowl of harissa tzatziki

As the end of summer approaches, most of us are looking for ways to use up an abundance of zucchini.

Whether you toss it in Zucchini Orzo Salad or make Quinoa Stuffed Zucchini, the options are endless for this versatile veggie.

One thing most of us can agree on, however, is that zucchini tastes infinitely better paired with cheese.

  • Think cheesy squash casserole, zucchini lasagna, or crispy, cheesy zucchini CAKES.

These zucchini cakes call for minimal ingredients yet boast bold flavors. They’re delightfully spiced with crave-worthy crispiness.

And to really elevate things, they’re topped with a two-ingredient Harissa Tzatziki. 

They’re truly one of the tastiest ways to eat more veggies and make a dent in your zucchini supply.

How to Make Zucchini Cakes

These Zucchini fritters go well with just about any protein to make it a full meal, from Blackened Salmon to Greek Shrimp Skewers.

Alternatively, top zucchini cakes with a fried egg and avocado for a fantastic brunch dish.

The IngredientsRecipe ingredients in separate bowls with labels

  • Zucchini: The obvious star here! You need 1 1/2 lbs. of zucchini, which should amount to 5 or 6 small or 4 medium zucchinis.
  • Scallions: Use the white and green parts for a hint of onion-y flavor.
  • Spices: A mix of cumin and garlic powder create an earthy, aromatic spice profile.
  • Eggs: Helps hold the zucchini cakes together.
  • Breadcrumbs: Use plain, whole-wheat, or gluten free breadcrumbs to help bind the zucchini cakes. 
  • Dill: For herb-y undertones and to help accentuate the Mediterranean flavors.
  • Tzatziki: For convenience, grab a container of pre-made tzatziki from the hummus and dip section of your grocery store. Alternatively, make homemade tzatziki with Greek yogurt, cucumber, lemon juice, and herbs.
  • Harissa: A North African spice paste that looks like a mix between tomato paste and tomato sauce. Harissa has a slightly smoky spiciness with bright acidity and earthy undertones.
  • Feta: Salty, briny, and the most delicious compliment to the herbs and spices in these cakes. Alternatively, you can use any grated cheese you enjoy, such as cheddar, mozzarella, fontina, or gruyere.

The Directions

Step 1: Grate, Salt, and Strain Zucchini

Trim and grate zucchini on the wide holes of a box grater. Place zucchini shreds in a colander and generously salt. Place inside a large bowl (or in the sink), and leave to drain for 30 minutes.

After 30 minutes, wrap zucchini in a clean dish towel and squeeze out as much water as possible. Transfer strained zucchini to a large mixing bowl.Shredded zucchini being salted, strained, and drained

Step 2: Combine all Ingredients

Add breadcrumbs, feta, eggs, scallions, dill, cumin, garlic powder, salt and pepper; mix well to combine (I typically use my hands to thoroughly mash together).Zucchini shreds being mixed with breadcrumbs, eggs, and spices

Step 3: Form into Cakes

Use a 1/4 cup measure to scoop up mixture and form into 10 uniform patties (no thicker than 1/2 inch). Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.Zucchini mixture being formed into cakes and arranged on a parchment-lined baking sheet

Step 4: Fry Zucchini Cakes

Heat olive oil in a large skillet over medium. Once shimmering, arrange half of zucchini cakes in skillet. Fry until golden brown, gently turning once with a spatula. Transfer to a plate or drying rack, and lightly sprinkle with salt.Zucchini cakes being fried in a cast iron skillet

Step 5: Prepare Harissa-Tzatziki

Combine tzatziki and harissa in a medium bowl; mix to combine.

Serve zucchini feta cakes with tzatziki.Tzatziki and harissa being mixed in a white bowl

Storage Tips:

  • To Store. Refrigerate leftover zucchini cakes in an airtight container for up to 3 days.
  • To Reheat. Reheat gently on the stovetop with a bit of olive oil to crisp them back up. You can also rewarm leftovers in the air fryer (my preferred method).
  • To Freeze. Freeze cooked zucchini cakes flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.
  • Box Grater: The best for grating the zucchini.
  • Colander: For straining the zucchini shreds.
  • Fish Spatula: For gently flipping the zucchini cakes in the pan. (I use a fish spatula more than other type of metal spatula!)

Zucchini feta cakes topped with harissa tzatziki arranged on a serving platter

More Healthy Zucchini Recipes to Try:

Zucchini Orzo Salad with Pepperoncini Dressing

Zucchini-Walnut Fritters with Garlic-Herb Sauce

Quinoa Stuffed Zucchini with Harissa Butter

If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

5 from 12 votes

Zucchini-Feta Cakes with Harissa Tzatziki

Crispy Zucchini-Feta Cakes with Harissa Tzatziki put peak-summer zucchini to delicious use. Inspired by flavors of the Mediterranean, enjoy this hearty zucchini cakes as an appetizer or entree.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4

Equipment

Ingredients  

  • 1 1/2 lbs. zucchini
  • 1 tsp. kosher salt, divided
  • 1 cup plain breadcrumbs
  • 1 cup crumbled feta cheese
  • 2 large eggs, whisked
  • 1/4 cup thinly sliced scallions
  • 3 Tbsp. chopped fresh dill
  • 2 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/4 cup olive oil for frying
  • 1/2 cup homemade or store-bought tzatziki
  • 2 Tbsp. mild harissa (such as Mina brand)
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Trim and grate zucchini on the wide holes of a box grater. Place zucchini shreds in a colander and toss with 1/2 tsp salt. Place inside a large bowl (or in the sink), and leave to drain for 30 minutes.
    After 30 minutes, wrap zucchini in a clean dish towel and squeeze out as much water as possible. Transfer strained zucchini to a large mixing bowl.
  • Add breadcrumbs, feta, eggs, scallions, dill, cumin, garlic powder, remaining 1/2 tsp. salt, and black pepper; mix well to combine (I use my hands to thoroughly mash together).
    Use a 1/4 cup measure to scoop up mixture and form into 10 uniform patties (no thicker than 1/2 inch). Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
  • Heat olive oil in a large skillet over medium. Once shimmering, arrange half of zucchini cakes in skillet. Fry until golden brown, gently turning once with a spatula.
    Transfer to a plate or drying rack
  • Combine tzatziki and harissa in a medium bowl; mix well.
    Serve zucchini cakes with tzatziki. 

Notes

  • To Store. Refrigerate leftover zucchini cakes in an airtight container for up to 3 days.
  • To Reheat. Reheat gently on the stovetop with a bit of olive oil to crisp them back up. You can also rewarm leftovers in the air fryer (my preferred method).
  • To Freeze. Freeze cooked zucchini cakes flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.

Nutrition

Serving: 2.5cakes with sauce | Calories: 360kcal | Carbohydrates: 30g | Protein: 17g | Fat: 19.5g | Saturated Fat: 5.5g | Sodium: 1140mg | Fiber: 3g | Sugar: 6g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

Recipe adapted from NYTimes

 

 

440 Shares

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




7 Comments

  1. Heather says:

    5 stars
    These were easy and so good!

    1. Jamie Vespa says:

      So glad you enjoyed them, Heather! Thank you for leaving a review!

  2. Jasson says:

    5 stars
    Very nice recipe chef 👍👌👏. I made them tonight simply delicious 😋. Thank you for your effort 🌞😎

  3. Kayla M says:

    5 stars
    Loved these!! We used Parmesan instead of feta and it worked great!

    1. Jamie Vespa says:

      Hi Kayla – I’m so glad you enjoyed this one! Thank you for taking the time to leave a review!

    2. Casey Mortensen says:

      5 stars
      Wow, these were divine. I’m excited to eat the leftovers tomorrow! Such yummy flavor and the quick and easy tzatziki and harissa sauce was a perfect compliment.

  4. Meghan Downey says:

    5 stars
    These turned out delicious! A great way to use up all the zucchini our garden continues to produce!