Step 1

Heat the oven to 450°F with a rack in the middle position. In a large bowl, toss the zucchini and onion with 1 teaspoon salt, then let stand for about 10 minutes. Place the mixture in a clean kitchen towel and wring out the moisture. Wipe out the bowl, add the eggs and whisk to combine. Add the zucchini-onion mixture, the panko, za’atar, ¼ cup mint and ¼ teaspoon pepper, then mix until well combined.

Step 2

Coat a heavyweight rimmed baking sheet with the oil. Form the zucchini mixture into 20 evenly sized balls, each about 1½ inches in diameter, then space them evenly on the prepared baking sheet. Press each ball into a ½-inch-thick round. Bake until crisp and deeply browned, 25 to 30 minutes, using a wide metal spatula to flip the fritters once about halfway through. Meanwhile, in a small bowl, stir together the yogurt, feta, the remaining 3 tablespoons mint and salt and pepper to taste; set aside until ready to serve. When the fritters are done, sprinkle them lightly with salt. Serve hot or warm with the yogurt sauce.