- COMBINE 2 grated medium zucchini (about 3 cups) with 1/2 tsp salt. Let stand for 10 min in a colander.
- WHISK 2 eggs with 1/2 cup all-purpose flour and 2 tbsp chopped fresh dill in a medium bowl. Squeeze zucchini very well, discarding any liquid. Stir zucchini into egg mixture with 1/2 cup crumbled feta and 2 sliced green onions. Season with pepper.
- HEAT a large non-stick frying pan over medium. Add 2 tsp oil, then drop 1/4-cup portions of mixture onto skillet. Three portions should fit in a large pan. Gently press cakes down with the back of a spoon until they are about 3 in. wide. Cook until golden, about 4 min per side.
For a dense rich cake, whirl filling ingredients together in a food processor. An electric mixer gives a higher lighter cake.
Boxes of Oreo baking crumbs are sold in grocery stores. We preferred this cake made with regular cream cheese and bittersweet chocolate.