Step 1

Place the shredded zucchini in a fine mesh strainer over a bowl. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to get as much liquid out as possible.

Step 2

In a large mixing bowl, combine zucchini, salt, pepper and eggs and mix well.

Step 3

Add flour, ½ tsp salt, feta, scallions and dill and mix until combined.

Step 4

Place a cast iron skillet over medium heat. Add 2 tbsp avocado or vegetable oil and heat until shimmering.

Step 5

Use a portion scoop to scoop the mixture and place each scoop an inch or two apart in the hot pan. Flatten them with the back of the portion scoop so they are a little less than ½ inch thick. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels. Serve immediately.

Step 6

In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.